There is nothing quite like a good old-fashioned Swiss Roll, the sponginess of it, the jam centre and the way it just makes you want to sit in the sun and drink sweet sweet tea while you wish you could nap like a fat spoilt cat. I love myself a slice or three of Swiss Roll but to tell you the truth I have never ever made one. Ever. So I pulled a recipe out and together with NJ we whipped up this vanilla flavoured apricot jam Swiss Roll.
This cake is really not hard to make, I thought that the rolling of the sponge might freak me out a bit but it rolled up just like the recipe said it would and it didn’t break! Hooray. It was also a great recipe to make with Nina because it’s a fun and easy cake to put together. She unrolled it, spread the jam, rolled it up again and then sprinkled it with icing sugar, so she basically made the whole thing 🙂 Rex was the official taste-tester on this project. It also didn’t require too many ingredients, which is a huge plus!
It came out really nice and soft and I like the idea that you can pretty much put whatever your cake-heart desires in the middle. Next time I’m thinking a cream cheese and white chocolate filling might do the trick with a dusting of honeycomb on top. Yes, please!
Ok, so here we go…
· 4 eggs separated
· 180g caster sugar
·1tbsp vanilla extract
· 120g plain flour
· 3/4tsp baking powder
· 1/4 tsp salt
· Icing sugar for dusting
· 160g apricot jam, or your favourite kind of jam
· You will also need a 32cmx23cmx2cm Swiss roll tin
- Preheat your oven to 180°C and line the tin with baking paper.
- In a mixer with a whisk attachment, or using an electric whisk, whisk the egg whites until stiff but not dry.
- In another bowl whisk egg yolks, gradually add the caster sugar and vanilla, then whisk until pale, fluffy and ribbon-like.
- Sift the flour, baking powder and salt together in a bowl, then add to the egg yolk mixture, folding until combined.
- Then gently fold the egg whites into the batter.
- Pour your mixture onto the prepared tin, making sure it’s an even thickness all over the tray and bake for 10 to 15 minutes until the sponge is a light golden brown colour and springy to touch.
- Dust the tea towel with icing sugar then loosen the edges of the cake and invert the sponge onto the tea towel. Beginning at the narrow edge, roll the sponge and towel up together, then cool seam down for 10 to 15 minutes.
- Once cooled, gently unroll and spread with your chosen filling. Then remove the tea towel and re-roll your cake before dusting the top with icing sugar. Make some hot tea and begin the face-stuffing.