Homemade vanilla swiss roll

Iremember back in the days when we were kids, the sound of my mom’s voice from the kitchen soon after dinner ‘ Who is up for dessert’ We would all leave the table and jump up and down ‘ Me, me, me!!! I come from a sweet tooth family forgetting the dangers of diabetes Ha Ha Ha!!! We all love dessert and majority of modern day family. No meal goes without accompanied by dessert, though some people break the rules by opting to have dessert for lunch or as snack either way it is still fine.

METHOD

Preheat the oven to 220 degrees Celsius. Line a 35x25cm /14x10 inch Swiss Roll tin with parchment. Place the eggs in a bowl with caster sugar. Place the bowl over a pan of hot water and whisk until pale thick. Remove the bowl from the pan. Sift the flour and fold into the eggs with the hot water. Pour the mixture into the tin and bake for 8 to ten minutes, until golden and set. Transfer the mixture to a sheet of parchment. Peel off the lining paper and roll up the sponge along with the parchment. Wrap in a tea towel and let cool.

TO MAKE THE FILLING,

whip the cream lightly with vanilla extract until the cream loosely holds its shape. Spread the cream evenly over the entire surface leaving a2cm margin on either of the two short sides. Using a small sharp knife, cut a small incision 2cm in front of the short edges taking care not to cut right through the cake. Carefully fold this in towards the cream then use the paper on the work surface roll the cake away from you until a log is formed.

SERVE THE CAKE AS DESIRED.

QUICK HINTS AND tips Do not worry if cracks appear on the surface, these are part of the character of the Swiss Roll. Best served the old fashioned way with dusted icing sugar or chocolate sprinkles, ta and fruits. For my Chaffing services and enquiry on tutorials, check on my Facebook page FOOD RADIO