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.
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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.
If I had a pound for every... goes the old cliche. So here it goes again. If only I had a pound for everyone who has praised this cake, rich pickings! Although it is made here with butter and lard, you could make it with spreadable butter.
There are many versions of this and the type of tea used varies from what I call common tea to… you name it. But more importantly we have crammed in as much fruit as we could. Thus it keeps very moist and, later on, toasts beautifully.
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