7 September 2007


Yet one of those things that I haven't made in many years - Swiss roll. Today was not really good for making it, mainly since we're barely half way through the pear crumble, but I had eggs about to go out of date and there's already far too many eggs in the freezer.


3 eggs
2 dl caster sugar
2 dl plain flour
2 tsp baking powder
0.5 dl milk or single cream
granulated sugar

Filling suggestions:
thick, but fairly smooth jam
whipped cream with fresh berries

  1. Line a shallowish baking tray (approx. 30 x 40 cm) with baking paper. If you're using an electric oven, preheat it at 250 degrees C. If you have hot air option, use that instead and preheat to 200 degrees. For gas ovens, gas mark 6.
  2. Whisk the eggs and the sugar white and fluffy, with an electric whisk, start on the lowest setting and gradually increase to maximum. The whole should take about 2 minutes.
  3. Mix the flour and the baking powder, then sift gradually into the egg-sugar mixture and whisk in on the lowest setting.
  4. Finally add the milk. Just whisk enough to get it incorporated.
  5. Pour out the mixture onto the tray, level out and make sure the mixture goes into the corners.
  6. Bake in the middle of the oven. For the electrical - 5 minutes only and keep an eye on it! In hot air/gas, bake for 8 - 10 minutes until it goes golden brown.
  7. Sprinkle some granulated sugar onto another baking sheet, take out the roll base and flip it onto the sugary paper.
  8. Immediately remove the paper it baked in. If it's a bit sticky, paint some water with a brush and try again. It'll still be hot and quite flexible, be careful so it doesn't rip.
  9. If you're using jam or custard as filling, spread it immediately and roll it up, place it so the edge is hidden at the bottom. Don't make too thick a spread or it'll be awkward to roll up. If you're using whipped cream, the bottom must be cold, so the cream doesn't melt. So cover the base with a tea towel and leave to cool.
It is important to have smooth and thick jam/cream and not spread too much. I used almost a whole jar of the chunky quince jam I made last year and I did wonder if I should have whizzed it with the blender before spreading it and decided against it. So when I rolled it up, I got a large lump of jam in the middle, the whole roll became quite thick and the only thing holding it together is probably the gel-effect of the quinces.

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