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

Method:

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

Genoese Sponge

This is a great recipe for birthday cakes, different than the traditional sponge cake recipe. This makes 1 large cake.

Genoese Sponge

8 Eggs

226g Caster Sugar

255g Plain Flour

113g Melted Butter

Vanilla Flavoring If Required

Method:

1. Weigh all ingredients carefully; prepare tins or sponge rings, by brushing bases and sides with melted butter and dusting lightly with flour.
2. Sieve the flour into a dry clean bowl or sheet of grease-proof paper.
3. Melt the butter and allow to cool.
4. Place the eggs and sugar in a bowl, sit in a warm ban marie, beat the eggs and sugar until warm, whisk thoroughly until the mixture has increased in volume by at least three times carefully fold in the flour using a metal spoon, quickly follow this with the melted butter, make sure that all the flour has been incorporated and that no lumps have caught in the bottom of the bowl.
5. Transfer the sponge mixture to the prepared moulds, filling to three quarters from the top.
6. Bake in a preheated oven at 177 for 30 – 35 minutes, when cooked remove from oven, allow to cool, store and use as required NB Chocolate sponge : proceed as for recipe above except replacing 113g of flour with 113g cocoa powder or drinking chocolate

You can then make it look well fancy by piping on a design onto the top of the cake but practice first on a plate because if you make a mistake you can't take it back, its just about confidence I kind of messed up on my design some of the lines are thick and others are thin, but it doesn't matter it adds character :)

Madeira

Who doesn't like a slice of Madeira cake with a nice cup of tea on a Sunday night, or in this case a Friday, Makes approx 2 1lb loafs.

Madeira Sponge

454g Margarine or Butter

454g Caster Sugar

8 Eggs

510g Self Raising Flour

56g Lemon Peel

Method:

1. Cream butter and sugar together until a light a fluffy consistency is achieved.
2. Add eggs beating in gradually until fully absorbed.
3. Fold in the sifted flour (you can add the zest to the flour) and mix until a smooth creamy texture is formed, take care not to over mix.
4. Place equal quantities in two greased and floured loaf tins smooth the tops. 
5. Bake at 177ºC / gas mark 3/4 for approximately 15 – 20 minutes.
6. When cooked, de-mould onto wire racks, place in fridge to chill.
7. Slice with a clean knife, dust with fine icing sugar