Since the lockdown, my good friend Dr Cutie and I have started having Zoom-fika ever now and then and have been asking ourselves why we've not thought of doing this before now, it's really good to chat about this and that and discuss our latest bakes and ideas. Last time we spoke, I mentioned we always get massive jars with jam from my Mum and it takes us forever to get through, so she suggested using them on Swiss rolls. She says that's a staple for when you get unexpected guests, as it takes very short time to complete. So I decided to make a Swiss roll, it's been ages since the last one.
Following the double batch of strawberry custard I made, I decided to use it as filling instead of jam. When I asked Lundulph if he'd fancy this, his eyes sparkled and his smile went from one ear lobe to the other. And since I've not used my Cordon Bleu book for a while, I decided to use its sponge recipe. This also reminded me why I so rarely use this book, it focuses on cooking techniques, but is relatively vague with the recipes.
4 large eggs
1.5 dl icing sugar
1.25 dl plain flour
2 dl strawberry custard
- Butter and line two shallow rectangular baking trays with baking paper. Each should measure 23 x 33 cm and be about 1.5 cm deep. It is easier to get the sponge out if the paper comes up around the edges.
- Place the eggs and icing sugar in a large glass bowl and place this bowl over a saucepan with simmering water. The glass bowl bottom should not touch the water.
- Whisk until the mixture goes thick and you can drizzle the figure "8" when you lift the whisk.
- Remove from the heat and keep whisking until the mixture cools down.
- Sift in the flour and carefully fold in.
- Divide the mixture between the two baking trays and carefully level each with a dough scraper.
- Bake for 4 - 5 minutes until golden brown. Then, take out of the oven, cover with a second piece of baking paper and a cooling rack, then flip out of the baking tray.
- Allow to cool, then prize off the baking paper from the tray. While keeping the sponge on the second baking paper, place it on a towel.
- Spread the strawberry custard evenly across the sponge, except 2 cm along one of the longer edges - this will be the outer edge of the roll.
- Now use the towel to carefully roll up as tightly as possible while making sure you don't get the baking paper included inside the roll. Place so that the outer edge ends up under the roll.
- Wrap with the baking paper and refrigerate to get it to keep its shape, then it's ready to decorate further or serve as it is. You may want to trim the edges, there will likely be custard oozing out from the rolling.
The recipe in the book actually stated that the above amount should be for one baking tray, but it was definitely twice more than it should have been. Unfortunately I'd only prepared one baking tray, so one it had to be and I ended up baking it for some 15 minutes due to its thickness. It also was very difficult to roll. Didn't correspond to the photos in the book at all. But it was very tasty and I think with half the thickness in the sponge, it would have been better. Perhaps heat up the custard and add some gelatin to it and prevent it from oozing out too much. Of course this isn't Dr Cutie's quick recipe, it takes a bit more work, but it's well worth the effort to make and serve guests.
Plus, Lundulph was happy and so was I, because it was very tasty and although it seemed to be massive, we got through it quite quickly. Another bonus with 2 Swiss rolls for a larger dinner party.