I have always admired people who can do the Swiss Rolls. Even at the class my tutor did it with ease and I thought its wiser to leave it to experts.The bakers rush took me over yesterday and I decided to give it a shot. First, sponge cracked up as I had over baked it, which now has been stowed away for trifle someday soon. Made another sponge, waited by the oven and got it right !!
The ingredients are ;
All purpose flour - 9 Tablespoons
Granulated sugar - 4 to 5 Tablespoons
Eggs ( medium size) - 3
Vanilla Essence - 1 teaspoon
Method: In a stand mixer beat the eggs and sugar with the vanilla essence for close to 15 minutes at high speed until pale and creamy. Sieve the flour three times and fold into the batter,gently, ensuring the batter remains airy yet incorporates the flour totally. Pour the batter into a flat pan lined with wax paper.
Now ....let it rest for 2 - 3 minutes in the wax paper cover or the towel if you like and gently open it again...spread the filling ( I had a batch of Swiss meringue butter cream to which I folded some melted chocolate chips) Roll back soon after and allow it to set.
To make it look colorful, I piped a few shells with wilton tip #16.
That's the slice !!
I have learnt that this roll needs quick fingers - so to say photographing at the same time don't go hand in hand......But the end result of it all ...is just wow !