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Jam Swiss Roll

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I made these Jam Swiss Rolls because we are hosting a dinner party and I was gonna make an Old English Trifle for the dessert … I made 2 portions because I needed enough to line a big glass pudding mould … I must admit I was sooooo tempted to start stuffing me face with these rolls when it was done … extremely tempting 😉

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Preheat oven to 200°C … grease and line base & sides of a 26cm x 32cm Swiss Roll pan with paper and grease paper … set aside

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You will need 3 eggs, separated  … ½ cup castor sugar; ¾ cup  triple sifted self-raising flour; 2 Tbsp hot milk and ½ cup jam, warmed … you will need extra castor sugar when rolling up the Swiss Roll

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Beat egg whites in a small bowl with electric mixer until soft peaks form ….

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…gradually add sugar to beaten egg-white, beating until dissolved between additions …then add yolks 1 at a time, beating well until thick and light …

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…fold in the triple sifted flour and milk … pour mixture into prepared pan ….

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…spread batter out evenly in the pan … brake in hot oven (200°C) about 8 minutes

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Meanwhile, place a sheet of paper same size as sponge on bench, sprinkle lightly with some extra castor sugar

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When sponge is done, turn immediately onto paper, quickly peel away lining paper …cut off crisp edge from long sides …

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…spread sponge evenly with jam …

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…commence rolling sponge up fro short side with help of paper …

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…lift rolled sponge onto wire rack to cool …

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Voila! easy-peasy quick to make Jam Swiss Roll ready to be enjoyed 🙂  … ideal for puddings like English Trifle and  Charlotte Pudding or Cake

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