Wednesday, 9 April 2014

Strawberry Swiss Roll...

For someone who has almost zero tolerance or patience, I'm unbelievably patient when it comes to baking and cooking. I'll spend hours baking & decorating cakes without even noticing the time pass. It's my thing...baking focusses my mind, makes me happy and helps me to relax. 

As much as I love spending 4 hours making a cake, I'm not sure all of you do! That's why I try to keep most of my recipes quick and simple so that anyone can make them. Most importantly really, I try to make sure that all the ingredients are readily available in your local supermarket.... adding specialist ingredients to recipes usually requires trips to specialist shops, and often a lot of extra expense. 

This Strawberry Swiss Roll is quick and easy to bake, and as always is a million times better for your health than the traditional version...

There's no need to be worried about rolling the cake, it's actually really easy. If it cracks a little, don't worry about it, it will still taste awesome.... or just cover any cracks with fresh strawberries or homemade chocolate sauce! 

For the Swiss Roll: 
  • 6 eggs, separated
  • 3 tbsp Irish honey
  • 1 tsp vanilla extract
  • 100g ground almonds
  • 2 tsp GF baking powder

Preheat fan oven to 160d. Line a Swiss Roll tin with non stick baking parchment. 

Separate the eggs. 

Add the honey and vanilla to the egg yolks. Whisk until doubled in volume and pale in colour. 

In a clean, 100% grease free bowl, whisk the egg whites until holding stiff peaks & opaque. 

Fold the ground almonds and baking powder into the egg yolk mixture. 

Lastly, using a large spoon fold in the egg whites (1/4 at a time), until well mixed in. 

Pour the mixture into the prepared tin and bake for 20 minutes until well risen and the cake springs back to a light touch. 

Now... listen... you need a large sheet or parchment paper on a heatproof counter top. Turn the cake out onto the parchment. Don't mess around and try to do it slowly or carefully... just do it!!! Turn it over quickly and it'll be perfect.... do it slowly and it'll 100% break. 

You need to remove the parchment that's stuck to the cake from the tin. Don't try and pull it off like a plaster... it's a delicate sponge cake, you'll break it! Start at one of the corners and peel the parchment in pieces. Tear small pieces at a time. Be patient! Pulling it all off at once will end badly. 

Done that? Good job! Now... you're going to lift the edge of the parchment (closest to you, at the narrow end of the cake, and you're going to firmly roll the cake while it's still hot. Again... this is no time to mess around with being gentle... just do it! It won't break if you're firm with it.... 

Once rolled, set aside to cool. 

While the cake is cooling, make your jam...It's really easy to make & you won't miss the bags of sugar that are in store bought jams... 

For the jam: 
  • 250g bag of frozen strawberries 
  • 1 tbsp honey
Simmer the strawberries and honey over a low heat until defrosted & thickened like jam (Similar to the raspberry jam here)

Once the cake is cooled, unroll it gently. 

Spread an even layer of your cooled strawberry jam over the cake. 

Simply re-roll the cake. It's really easy this time as the cake has cooled and will remember its shape! 

It's a pretty impressive looking & really delicious cake but best of all... it's so simple to bake! Hope you enjoy it :) 

No comments:

Post a Comment