ramsaygirls

Hi Everyone

Ssshhh… Don’t tell Alison but I decided to make a Swiss Roll without her this afternoon, with a little help from Mum.

I love making Swiss Roll as it cooks really quickly and you only need 3 main ingredients plus jam! When it is finished it is really great to look at as well!

We must mention that our blog has also been read in New Zealand, Switzerland and Cyprus over the last week. One or two of our readers were upset we missed their nations off our list in our last post!

So here goes,  I will try and explain how to make a Swiss Roll.

Recipe

75g Plain Flour, 75g Caster Sugar, 3 Medium sized eggs

Prep time: 10 mins  – Baking time – 12mins

Step 1 – Weigh out all your ingredients. Whisk the three eggs and caster sugar together in  a glass bowl

Mum’s Top Tip – More air gets trapped using a glass or ceramic bowl rather than a plastic one.

Whisk until the mixture goes very, very thick.

Mum’s Top Tip – It should be whisked so thick until you can lift up some mixture with the whisks and quickly write your initial land it sits for a few seconds  before it disappears!

Step 2 – Sieve all the plain flour onto a plate. Then sieve half of it again into the mixing bowl  and fold into the mixture.

Mum’s Top Tip – Use a metal tablespoon and fold the flour in a figure of 8 motion until all the flour has disappeared. Lift your bowl up so you can see if there is any flour stuck at the bottom and also scrape your spoon as it get lots of flour stuck on it.

Step 3 – Again sieve what’s remaining into the mixture and fold.

Step 5 -Prepare your baking tray(Tray size = 20cm x 30cm with at least 1cm depth) . First lightly grease your tray and then place a piece of greaseproof paper on top of your tray – the paper should be just slightly bigger than your tray. Then at each corner snip a diagonal line about 4cm long and push the paper down into the tray. This will mean that your paper will sit well in the tin and give a good shape to your swiss roll. Lightly grease your tray and paper with a little more oil. A well prepared tray is vital for your swiss roll to work!

Step 5 – Once you have your tray prepared, then empty your mixture from the bowl into the prepared baking tray. Once all the mixture is in the baking tray gently shake the tray so the mixture is spread evenly around the tin – if you use a spoon to spread out the mixture you can loose some air.

Step 6 – Pop your baking tray in the oven at 200°C/fan180°C/gas 6 and then bake for around approx. 10 – 12 minutes. The mixture will be well risen and golden brown on top.

Step 7 – Quickly prepare for the sponge coming out of the oven by laying a lightly damp tea towel on a flat surface and laying down a sheet of grease proof paper and sprinkle caster sugar over the sheet.

Step 8 – When the sponge is ready get a parent/helper to take the sponge out of the oven and then tip baking tray over so the sponge is top down on the grease proof paper.

Step 9 – Ease off the greaseproof paper from the top of the sponge and start to cut the edges of the sponge with a sharp knife so you have nice neat edges.

You can taste the sponge scraps you cut off!!!!

Step 10 – Spread your choice of Jam or filling across the top of the whole sponge.

Step 11- Start to roll the sponge  while still slightly warm, roll away from yourself. Some help maybe needed as two hands never feel enough at this stage!

Step 12- Then place on a plate and sprinkle some more caster sugar over the top and Voila! you have made a fantastic Swiss roll!

I hope you have ago and let us know how you find making Swiss roll!

You can post a picture of your results!

Oh no Dad and Alison have just come back and seen what I have been doing…… wait a minute they are getting a knife to have a taste while it’s still warm….. excuse me!  No you are not!!!