Recipes
Swiss Roll
Ingredients
- 4 eggs, separated
- 1/2 cup of caster sugar
- 1 tsp vanilla extract
- 1/2 cup of plain flour, sifted
- Icing sugar, to dust
- 1 cup of thickened cream
- 1/4 cup caster sugar
Method
- Preheat oven to 180C. Line swiss roll pan with baking paper.
- Use an electric beater to beat egg whites in a clean dry bowl until soft peaks form. Leave aside.
- Beat egg yolks, sugar and vanilla in a bowl until a ribbon trail forms. Fold egg white mixture into yolk mixture. Sift over flour and use a spatula to gently fold until combined.
- Prepare the cream by beating together the thickened cream and sugar until smooth and thick.
- Pour into prepared pan. Bake for 10 - 15 mins or until the cake springs back to the touch. Remove from oven.
- Dust sponge cake with extra flour to prevent from sticking onto tea towel.
- Turn the sponge out onto the tea towel while hot, and peel off baking paper.
- Trim the edges and roll up the sponge in the tea towel setting aside until cool.
- Unroll the sponge and spread evenly with cream.
- Roll the sponge into a firm, neat roll. S
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