Whenever I go to England there is one shop I never fail to visit and that’s Lakeland. I can spend hours and many English pounds there very easily. One of the items I bought on this last visit was this….
Initially I was going to use it to neaten up the family favourite pud of rolled pavlova and then I realized that I have never ever made a Swiss Roll. I was surprised at how easy it was and even with the purchase of a tub of cream, how economical. Add a fruit coulis and you’ve got a perfectly acceptable dessert that will go a long way.
I used a recipe from The Blue Ribbon Book that I’ve had for years.
4 XL eggs separated
2/3 cup (165 ml) castor sugar
4 Tsp (50 ml) water
1 cup (250 ml) self raising flour
Pinch of salt
Jam – strawberry or raspberry are best for this
1 x 250 ml tub of fresh cream – whipped (The cream is optional, the original recipe just used jam…..boring!)
Preheat oven to 180 degrees
Line a swiss roll tin (30cm x 20cm, mine was slightly bigger but it still worked)
Whisk egg-yolks until thick (about a minute) then gradually add the castor sugar, whisking all the time.
Add the cold water and continue mixing.
Whisk the egg whites until stiff, but not too stiff and add them alternatively with the sifted dry ingredients to the egg mixture, fold in gently.
Pour the mixture onto your tin, smooth it out and bake for 20 minutes.
Turn out immediately onto baking paper sprinkled with castor sugar.
Peel off your paper lining and roll up cake with another piece of paper in between to make a roll.
Cover with a damp cloth and cool slightly.
Unroll and spread with jam and then the whipped cream.
Roll up again and allow to cool on a cooling rack.
Trim the ends for presentation – cooks perks!
Dust lightly with icing sugar.