One cake that I have been wanting to make for a while now is a Swiss roll.
When I noticed that I had a punnet of strawberries to use it gave me the perfect opportunity to make one. I have followed Rosemary Shrager's recipe for the sponge but have added my own filling. I used the recipe that is in Bakes, Cakes and Puddings.
The sponge is more of a time consuming cake to make so do allow yourself a good 15 minutes to prepare the mixture.
This is what I did...
Strawberry and Elderflower Swiss Roll
3 eggs, at room temperature
100g caster sugar
100g self raising flour
100mls double cream
100g full fat cream cheese
3tbsp icing sugar
2tbsp elderflower cordial
Pre heat the oven to 190C
1 - Place the caster sugar and eggs in a large glass bowl.
2 - Place the bowl over a pan of simmering water and begin to whisk.
3 - Whisk the eggs and caster sugar until it becomes thick and leaves a trail when you lift the whisk, be warned this will take a good 10 minutes of whisking!
4 - Remove the bowl from the heat and continue to whisk the mixture for a further 2 minutes.
5 - Sift in one third of the self raising flour and gently fold in.
6 - Repeat until all of the flour has been added.
7 - Mix in the milk and gently mix until you have a smooth mixture.
8 - Pour the mixture into a lined Swiss roll tin or deep baking tray and place in the centre of the pre heated oven and bake for 12 minutes.
9 - While the cake is baking prepare the surface for the cake to cool by placing a clean, damp tea towel on the side, put some baking paper on top and sprinkle with caster sugar.
10 - Remove the cake from the tin and place on top of the baking paper, remove the baking paper from the base of the cooked cake, place a fresh piece over it and put the warm baking tin over the top. This will ensure that the sponge does not dry out. Leave to cool completely.
11 - When the cake has cooled prepare the filling by whisking the cream, cream cheese and icing sugar together.
12 - Mix in the elderflower cordial.
13 - Using a pallet knife spread a layer of the cream mixture on the sponge.
14 - Lay the sliced strawberries over the cream, leaving an edge free of strawberries for the joining seal.
15 - Roll the sponge toward the side with the strawberry free edge, once rolled sprinkle with icing sugar.
This is delicious summer Swiss roll, perfect for a warm summers treat!
I am sharing this recipe with the lovely Helen at Casa Costello - Bake of the Week