Will anyone still make a Swiss roll? we asked ourselves. We made one and guess what, it was absolutely lovely, so here it is, and actually it’s very easy to make.
|110g self-raising flour|
|1 level teaspoon baking powder|
|50g spreadable butter|
|2 large eggs|
|110g golden caster sugar, plus a little extra|
|1 teaspoon vanilla extract|
|For the filling and topping:|
|3-4 tablespoons jam|
|caster sugar to finish|
|Pre-heat the oven to 200°C, gas mark 6|
|Need help with conversions?|
|Equipment: A Silverwood Swiss Roll tin 20cm by 30cm, greased and lined with a single sheet of baking parchment or liner, so that it comes up 2.5cm above the edge of the rim|
This recipe is from Delia's Cakes
First sift the flour and baking powder into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down. Then add the butter, eggs, caster sugar and vanilla extract, and using an electric whisk mix to a smooth creamy consistency for about one minute.
Next, spread the mixture evenly in the prepared tin with the back of a tablespoon and don’t worry if it looks a bit sparse because it will ‘puff up’ quite a lot.
Bake it near the centre of the oven for 14–15 minutes or until it feels springy in the centre.
While it’s cooking you can prepare everything for the rolling operation. First of all you need a damp tea towel spread out on a flat surface (and a second one ready for later), then on top of the tea towel you place a sheet of baking parchment that’s about 2.5cm larger than the tin.
Then sprinkle caster sugar all over the paper.
As soon as the Swiss roll is cooked, lift it out holding the sides of the liner and turn it onto the paper immediately.
Now carefully and gently strip off the liner, take a sharp knife and trim 3mm from all round the cake. This will make it much neater and help to prevent it from cracking.
Cover with a clean damp tea towel and leave for a couple of minutes, then remove the damp cloth and spread the cake with jam. Then with one of the shorter edges of the cake nearest to you, make a small incision about 2.5cm from the edge, cutting right across the cake, not too deeply; this will help you when you start to roll.
Now start to roll this 2.5cm piece over and away from you and continue to roll, holding the sugared paper behind the cake as you roll the whole thing up. When it’s completely rolled up, hold the paper around the cake for a few moments to help it ‘set’ in position, then transfer the cake to a wire cooling tray.
Dust with a little more caster sugar before serving.
If you’ve never made a Swiss roll before, I can assure you this sounds much more complicated than it actually is.
The whole operation should only take a few minutes.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
This is where it all begins: what I am aiming to do here is get you started on cake making. Once you have mastered the art of the classic sponge cake you can then move on to all the variations and never look back.
This is a revised, more contemporary, version of one of the original sponge cakes in the earlier book. I am still very fond of it and have continued to make it regularly over the years.
This one’s always been a winner with my family and friends – it’s even become a much-requested birthday cake. This time round we’ve added a whipped cream and lemon curd icing to make it even more special.
You can obviously make this with ready-shelled walnuts, but in the late autumn when English walnuts are about, if you sit down with music or a good radio programme and shell some new season’s walnuts yourself, you will appreciate their pure flavour.
This is a new adaptation of the cake in Summer Collection. Coconut milk powder is an essential ingredient, as we have tried other products which simply don’t work. It’s not that easy to get hold of but it’s worth ordering from Country Products
A friend of a friend of mine always grinds cardamom seeds and adds them when she drinks coffee. It has to be said the two flavours together are sublime. So here they are combined in a very luscious cake topped with roasted pistachios
This may look a little complicated, but in fact the final result makes it so much easier to serve for a party
Most Popular recipes
Flavours of France plus win Le Creuset cookware
Jam from bottled fruit?
12 Dec 2013 16:20
12 Dec 2013 18:22
|Food and travel||
06 Dec 2013 14:13
08 Dec 2013 09:20
|Can Anyone Help?||
12 Dec 2013 18:11
06 Dec 2013 09:54
11 Dec 2013 16:30
05 Dec 2013 16:54