Well it is 8am in the morning and this is going to be the only time that I will have spare to write and catch up on my recipe sites etc. I have so much going on today that I don’t know where to start. Some time during today I have to make a cake for tomorrow for “Father’s Day” and I will share this picture and recipe tomorrow.
Back to today, I am going to add my ideas on the humble Swiss Roll as I feel that it is a often forgotten about brilliant alternative to a cake which is really easy to make. I think this is a cake which sold very well in my market days, especially in the spring/summer time.
Also, my daughter made a Swiss Roll yesterday at school but within a ten minute journey home from school my children had eaten it all. Not a scrap was left for my husband or myself to try. SOOOOOOOO I made her bake another one for tea last night. I didn’t help her though with the weighing, mixing, filling or rolling of the cake. What she made was a Chocolate Swiss Roll filled with melted Mars Bar and chopped strawberries. Needless to say the cake did not last the night – not a scrap was left. As can be seen from the photo, she didn’t manage to roll it perfectly but she had a good go and the Mars Bar sauce just went everywhere but it was yummy. After she had made it we talked about how to improve it such as using cream to make the sauce thicker. Rolling it tighter, less filling, more finely chopped strawberries etc. Lots to take in but she wants to have another go today but using the Hershey Kisses in the recipe.
There are many good points about making a Swiss Roll :-
- There are no need to use butter in the mixture as a genoisé sponge can be used
- A standard cake recipe to make a Swiss Roll but it is not as light as a genoisé sponge
- The baking time is very quick because the roll is so thin – not even 15 minutes is needed to bake a Swiss Roll.
- The Swiss Roll can be any flavour you want from coffee, lemon, jam, chocolate and coconut.
- With a bit of practice the rolling of the cake becomes easier to do.
- Not many ingredients are needed to make a Swiss Roll
- They can be simple or extravagant as you like.
The main trick for making a Swiss Roll which is rolled perfectly is to remove it from the oven and turn it onto a sugared piece of baking parchment. Cover the roll with a clean, damp tea towel which keeps the roll supple enough to roll up. You need the roll to cool before you add the filling, especially if it is cream because you don’t want the filling to melt into the sponge. Once cool enough fill the roll , but not overfill and not right to the ends as when you roll it up the filling will squish out.(as in the photo above 🙂 ).When it comes to the rolling the first roll is the most important, take it slow and make sure it fits perfectly to meet the the roll it is rolled onto. If the roll starts to crack as you roll it up just keep squeezing it together to try and strengthen the rest of the roll and prevent further cracking. However, I think a few cracks show it is homemade unlike the shop bought Swiss Rolls.
Well back to my other jobs I must go but tomorrow I will share a recipe, pictures, nutritional information and changes which can be made to suit different diets. Thank you for reading.