Saturday, 27 October 2012

Swiss Roll

I love Swiss Rolls i think they look great you can have whatever flavour you want i went with strawberries and creme Chantilly, but you could do chocolate and cream if you wanted. This makes 1 large swiss roll (no really it is quite large)

Swiss Roll Sponge

10 Eggs
226g Plain Flour
280g Caster Sugar
1 Tablespoon Liquid Glycerin
Vanilla Flavoring


  1. Weigh all ingredients carefully, prepare tins or sponge by lining with baking parchment and lightly brushing with melted butter and dusting lightly with flour.
  2. Sieve the flour onto a sheet of greaseproof paper.
  3. Place the eggs, sugar and glycerin in a mixing bowl, beating over warm water for five minutes until the mixture has reached a temperature of 37-38 degrees.
  4. Transfer the mix to machine and whisk until thick and creamy.
  5. Carefully fold in the flour taking care to avoid lumps in the mixture.
  6. Pour on to prepared trays, spread the mixture evenly to about 9mm in thickness using a palette knife or scraper.
  7. Bake in a hot oven at 232 for about 8 -10 minutes.
  8. Remove from oven, allow to cool, turn over onto sugared paper, the tops may be covered with a slightly dampened cloth to avoid edges drying or cracking

No comments:

Post a Comment