My 3 daughters love to bake and cook, it is one of their favourite activities. They watched the first episode of the new series of The Great British Bake off and
nagged mercilessly asked to bake a Swiss Roll.
After some discussion and negotiation it was decided that we would make a classic vanilla Swill Roll filled with raspberry cream using raspberries picked from our allotment. On the show there were decorated ones, some with decoration baked into the sponge, and most were covered in rather OTT adornments. Again we went with basic and classic decoration, a few raspberries and a generous sprinkling of icing sugar.
We usually also favour a low faff approach to baking and separating eggs seemed like way to much hassle, and extra washing up, when we wanted a quick bake. Our sponge was still lovely and light even though we didn't separate the eggs and beat the yolks and white separately.
Quick and Easy Swiss Roll
3 large free range eggs, at room temperature
100g caster sugar
1 tsp vanilla bean paste or vanilla extract
100g self raising flour, sifted
200ml double or whipping cream
200g fresh raspberries
Preheat your oven to 200C/180C Fan. Line a Swiss Roll tin with non-stick baking paper.
Put the eggs and sugar in to a bowl and beat with an electric beater until you reach the ribbon stage. The ribbon stage is when the whisk or beater leaves a ribbon-like trail of the mixture as it's lifted out, and the ribbon or trail lingers for a couple of seconds on the surface of the mixture before sinking back in. Gently fold in the flour and pour into your prepared baking tin. Bake in the preheated oven for 10 - 12 minutes until golden and springy to the touch.
Whilst the sponge is baking, lay a large piece of non-stick baking paper on top of a tea towel then sprinkle with 2 Tblsp caster sugar. Turn the sponge out onto the sugar coated baking paper and peel away the paper from the sponge base Roll up the sponge quite tightly, using the tea towel to help, whilst the sponge is still warm from the oven. Leave to cool for a few minutes whilst you prepare the filling.
Retain a few raspberries for decoration then lightly crush the rest. Whip the cream and mix with the crushed raspberries. Unroll the Swiss Roll and ensure it has cooled completely before you fill it and re-roll it.
Spread the filling over the Swill Roll, roll up tightly then sprinkle with icing sugar and place a few raspberries on top. Slice and devour immediately.
I'm entering this bake into The Great Bloggers Bake off hosted by Jenny on her blog. Each week bloggers will bake their interpretation of a recipe featured on The Great British Bake Off and link up their bakes.
I'm also entering this bake into Simple and in Season, created by Ren and hosted this month by Elizabeth.