Hands up if you made a Swiss Roll last week inspired by the Great British Bake Off! I know I saw lots on my Facebook timeline. I just couldn’t resist as I’d never made one before, except maybe at school, but that was a very long time ago and the memory is very faint.
My helper this week was Boo and she did really well. She chose the filling for the Swiss Roll, chocolate buttercream. I’ll show you how we got on in just a minute.
First of all I’d like to say a big thank you to my linkers who have been extremely busy in the kitchen with their kids.
The Beesley Buzz linked up a Round Up post, on the menu was….Chocolate Play Dough truffles, Lucknow Style Chicken Biriyani, Heston Style Scotch Eggs, Home Made doughnuts, (I HAVE to try making doughnuts soon!) Primrose Bakery Style Cupcakes and Soda bread
do come and join us too, the linky is open for a week and you can link up old posts or new. You can see all posts linked on my Pinterest Board, which is looking rather nice now.
Swiss Roll with Chocolate filling
75g caster sugar
75g plain flour
pinch of salt
100g icing sugar
20g cocoa powder
The swiss roll is so simple, Boo was able to make it mostly by herself. First she weighed the sugar and put it in the mixer bowl along with the 3 eggs. Then she whisked them up. This took around 6 minutes but when they are done the mixture is light in colour and about five times the original volume. If you take the mixer whisks out they should dribble a ribbon of the mixture. It’s important that you get this right.
Then it’s time to fold in the flour and salt. This needs to be really light so Boo sifted the flour and salt twice before adding half to the mixture. I showed her how to fold the flour in very gently with a large spoon. Then she added the second half and folded that in.
We prepared a baking tray by greasing it with a little butter and lining it with baking paper.
Boo then poured her mix into the tray and gently smoothed it around.
We cooked it in a pre-heated oven, 180C/ gas mark 5 for 9 minutes. Different ovens will vary but it should look golden and spring back when touched.
After taking the roll out of the oven I turned it out immediately onto another piece of baking paper and we peeled off the backing piece carefully. Boo could have been a little more careful here as she did split the sponge a little. Then I took over to carefully roll the sponge.
Boo made the butter cream by sieving the icing sugar and cocoa powder into the butter and mixing them together.
We then un- rolled the sponge and spread the butter cream along the inside before rolling it up again.
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