Swiss Roll - Serves 7 - 8
- 150g caster sugar
- 150ml/ 3 eggs
- 75g ground almonds
- 75g cornflour
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Preheat the oven to 190°c / 375°f / gas mark 5.
Line a 25cm x 35 cm baking tray with greaseproof paper and grease the paper.
If you have a food mixer this job is very easy. This light sponge can be whisked by hand or using an electric hand mixer but this will take longer.
If you are using a food mixer – place the caster sugar and eggs into the machine bowl, fit the whisk attachment and whisk on fast speed for 8 – 10 minutes. It is whisked enough when you lift up the whisk it leaves a trail on the top of the mixture for a second. This is called a sabayon.
If you are using a hand whisk or electric hand whisk – find a large saucepan and a large heatproof bowl that fits on top.
Fill the saucepan with an inch of water making sure it doesn’t touch the bottom of the bowl when placed on top. Bring the water to the boil. Take off the heat.
Place the caster sugar and eggs into the bowl and whisk together.
Place over the saucepan and whisk for 10 minutes until when you lift up the whisk it leaves a trail on top of the mixture.
Using the pan of hot water speeds up this process.
Sieve together the ground almonds and cornflour. Use a spoon to add the flour to the sabayon and fold in carefully. You want to keep as much air in the mixture as possible so don’t bang the spoon on the bowl!
Start at one end of the baking tray and pour the mixture out along the centre from end to end. Using the back of the spoon, push the mixture from the centre out to the sides of the baking tray until the whole sponge is about 2cm thick. Try to handle the mixture as little as possible.
Bake for 8 to 12 minutes until firm. Take out of the oven and leave to cool slightly while you place a piece of greaseproof paper on the work surface the same size as the baking tray. Sprinkle caster sugar all over the paper.
Pick up the paper with the sponge on at two corners like you are hanging out the washing (that is how my teacher explained it to me).
Place the sponge on top of the sugared paper. Move it around so it doesn’t stick. Leave between the two pieces of greaseproof until needed. This will stop it drying out.
For chocolate Swiss roll substitute 25g cornflour for cocoa powder before sieving.
When cold, peel off the top sheet of greaseproof paper and spread with jam of choice. Roll up the sponge using the paper underneath to help you.
Gem's hints and tips
Swiss roll can be used for lots of desserts such as trifle, roulade, charlotte russe, arctic roll, yule log at Christmas.
Why not try…
Spreading with jam and whipped cream or butter cream.
You will have to work quickly so the ice cream doesn’t melt.
Take some vanilla ice cream out of the freezer for 5 minutes to soften (why not try making my dairy free ice cream). Place a sheet of baking parchment onto the work top. Spoon the ice cream onto the paper. Use the baking parchment to mould the ice cream into a sausage shape as long as the swiss roll sponge. Place the ice cream back into the freezer to firm up.
Take the top sheet of baking parchment off the cooked swiss roll sponge and spread with jam.
Place the sausage of ice cream along the centre of the sponge.
Keeping the sponge on the baking parchment, wrap the sponge over the ice cream. The paper will keep the sponge together. If the sponge is too big, trim to size.
Peel off the baking parchment. Sprinkle the top with caster sugar. Wrap with cling film and store in the freezer until needed.