Simple Swiss Roll

IMG_0012So I have spent the entire afternoon reading through my new Dori Greenspan “Baking Chez Moi”. The problem, I am slowly realizing as I turn to page 122 of 475 is that I want to bake everything in it. Absolutely everything. I cannot recommend this book enough if you like baking, with a french twist. As my sister of Letter from America fame said earlier today -Dori lives our dream lives, flitting between her apartment in Paris, her beautiful house in Connecticut, New England and oh – I almost forgot, her pad in New York. She writes so beautifully and no – I am not on commission but I’m thinking that this is also the perfect Christmas gift for any bakers. Just saying.

And now I admit that this is not from Dori, (she probably does have a version in THE BOOK but I haven’t got to it yet). But it is in the spirit of “Baking Chez Moi” and it is from another hero of mine, the lovely Mary Berry. This is so so simple, very quick and always impresses. It will all be eaten in one sitting, many experiments have been carried out to bring you that nugget of wisdom. It has no butter so is practically a health food. Ok – I made that last bit up, it may not officially count as one of your five a day but as Dori tells us, no French woman, fat, slim, short or tall EVER refuses dessert. Now THAT is a healthy attitude to food. (See why I love the book?!)

A word of warning. This does involve rolling a sponge. I have done it the way Mary recommends in other books and rolled it when hot, with baking parchment in the folds and then I have rolled it cold, spread with whatever delicious filling – it has worked both ways. Just be firm with the roll, use the baking parchment its sitting on the make it as tight a roll as possible without squashing all the filling / cream out.

INGREDIENTS

4 large eggs

125g caster sugar

125g self-raising flour

Caster sugar for sprinkling

Icing sugar for sprinkling

good quality raspberry jam (about half a jar)

Whipped cream – I use about 250ml

4oz (small punnet) fresh raspberries. (any fruit can be used really – blueberries or strawberries are also good. Dont use frozen fruit defrosted – its will soak into the sponge and make it soggy)

23 x 33 cm (9 x 13 in) Swiss roll tin, lined with baking parchment.

PREPARATION

  • Line the tin with baking parchment.  Pre heat the oven to 220°C
  • Put the eggs and sugar into a large bowl. Whisk together with an electric mixer at high speed until the mixture is pale and thick enough to leave a trail when the whisk is lifted out. (WARNING: It might take up to 5 minutes for it to get to that stage, so you have to be patient.)

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  • Sift the flour into the egg mixture and fold in gently but thoroughly. Use a metal tablespoon, slice through the middle, then fold to the sides. BE GENTLE.

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  • Turn the mixture into the prepared tin and tilt to spread the mixture gently and evenly, particularly into the corners. Again, be gentle, dont spread it out with a spoon, you are trying to keep all the air in the mixture.

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  • Bake in the oven for 10 minutes or until the sponge is golden and starting to shrink away from the side of the tin

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  • Invert the sponge on to a large piece of baking parchment which has been sprinkled with caster sugar.Gently peel away the lining parchment paper.

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  • Trim the edges of the sponge with a sharp knife. Also use Mary Berry’s trick from and cut part way through the sponge at one of the short sides, to help start the rolling process.

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  • When the sponge has cooled, spread the sponge with jam

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  • Add the cream and raspberries.

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  • I now turn the cake so that a short side is closest to me, and use the parchment to wrap & roll the sponge, starting the rull furthest away from me, towards me. Unwrap, dust with icing sugar, and serve in slices.

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(And use the sugary off cuts with you’re morning cup of tea!)

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