How to make a swiss roll??!
How to make a swiss roll??
a normal 1 or a chocolate 1 please and can u explain it as best as possible becoz i am not very good at cooking thank you x
Answers:
Swiss roll
3 large eggs
3 oz. castor sugar
3 oz. self-raising flour, sieved
4 level tablespoons raspberry jam
Prep time 15 mins Cooking time 7-10 mins
Oven setting 425°F/gas mark 7
Grease & line a shallow swiss roll tin 9 by 12 inches. Whisk eggs into the sugar until mixture is light, creamy and leaves a trail when the whisk is lifted. Fold in flour.
Turn into prepared tin and bake for 7-10 mins until sponge begins to shrink from edges of the tin and is pale golden.
Turn out on a sheet of greaseproof paper dredged with castor sugar Trim edges of sponge, spread with warmed jam and roll up tightly. Dredge with castor sugar and cool on a wire tray
Chocolate log
4 large eggs
125g (5oz) caster sugar
60g (2 oz) ground almonds
1 tablespoons cocoa powder
1 teaspoons baking powder
300ml (half a pint) double cream
1 tin of cherries
Heat oven to 180°C/350°F/gas mark 4. Prepare the swiss roll tin. Seperate all the eggs.
Add the sugar to the yolks (orange), whisk until mixture is pale and thick, Stir in the almongs, cocoa and baking powder. Whisk whites until thick, then spoon into the mixture. Fold all ingredients together gently then pour into the tin.
Bake for about 20-25 mins. Leave in tin for 10 mins to cool, then cover it in baking parchment & a cloth.
Put the tin in the fridge for 2 hrs to chill.
Meanwhile, pour the double cream into a bowl. Whisk until thick.
Take the cake out of the fridge and loosen the edges. Put baking parchment down with icing sugar, then put the cake on top. Spread the cream over the cake. Use a sieve to drain the syrup from the cherries, remove the stones then scatter all over the top of the cream. Carefully, roll up the cake from one of the short ends. Then, lift the cake onto a plate.
Push him down the hill lol
Push him down a hill in Switzerland!
I'm sorry, I really know nothing about Swiss rolls, just couldn't resist.
3 eggs
1/2 cup caster sugar
1/4 cup plain flour
2 tablespoons cocoa
1 cup cream
1 tablespoon icing sugar (plus extra to dust)
1/2 teaspoon vanilla essence
Not the one? See other Chocolate Swiss Roll Recipes
< 60 mins Cakes
Swiss Cakes
Eggs Cakes
Romantic Cakes
Low Sodium Cakes
Preheat oven to moderately hot (200c). Lightly grease a swiss roll tin (12 x 10inch)& line the base with baking paper, extending the edges over the two long sides.
Beat the eggs & 1/3 cup of the caster sugar with electric beaters until thick & creamy.
Using a metal spoon, gently fold in the combined sifted flour & cocoa.
Spread the mixture into the tin & smooth the surface.
Bake for 10 -12 mins, or until the cake is just set.
Meanwhile, place a clean tea towel on a work surface, cover with baking paper & sprinkle with the remaining caster sugar.
When the cake is cooked, turn it out immediately onto the sugar. Roll the cake up from the short side - rolling the paper inside the cake.
Stand the rolled cake on a wire rack for 5 mins, then carefully unroll & allow the cake to cool to room temperature.
Beat the cream, icing sugar & vanilla essence until stiff peaks form.
Spread the cream over the cake, leaving a 1/2 inch border all the way around.
Re-roll the cake (without the paper). Place the cake seam-side down onto serving tray.
Refrigerate until serving - dust with extra icing sugar before serving.
Cut into slices to serve.
Listen to SUSAN P. Or go to the shop and by one and say you made it.
:P
What they said.
Push him down a mountain. The old ones are the best.
CHOCOLATE SWISS ROLL
3 eggs
1/2 cup caster sugar
1/4 cup plain flour
2 tablespoons cocoa
1 cup cream
1 tablespoon icing sugar (plus extra to dust)
1/2 teaspoon vanilla essence
1. Preheat oven to moderately hot (200c). Lightly grease a swiss roll tin (12 x 10inch)& line the base with baking paper, extending the edges over the two long sides.
2. Beat the eggs & 1/3 cup of the caster sugar with electric beaters until thick & creamy.
3. Using a metal spoon, gently fold in the combined sifted flour & cocoa.
4. Spread the mixture into the tin & smooth the surface.
5. Bake for 10 -12 mins, or until the cake is just set.
6. Meanwhile, place a clean tea towel on a work surface, cover with baking paper & sprinkle with the remaining caster sugar.
7. When the cake is cooked, turn it out immediately onto the sugar. Roll the cake up from the short side - rolling the paper inside the cake.
8. Stand the rolled cake on a wire rack for 5 mins, then carefully unroll & allow the cake to cool to room temperature.
9. Beat the cream, icing sugar & vanilla essence until stiff peaks form.
10. Spread the cream over the cake, leaving a 1/2 inch border all the way around.
11. Re-roll the cake (without the paper). Place the cake seam-side down onto serving tray.
12. Refrigerate until serving - dust with extra icing sugar before serving.
13. Cut into slices to serve.
Chocolate-Raspberry Swiss Roll
Ingredients
CAKE
* 5 large eggs, separated
* 1/2 cup plus granulated sugar
* 1/2 teaspoon pure vanilla extract
* 1/2 cup cake flour
* 1/2 teaspoon salt
* 4 tablespoons unsalted butter, melted
* 2 tablespoons confectioners’ sugar
FILLING
* 1 1/2 cups heavy cream
* 2 teaspoons granulated sugar
* 1/2 teaspoon pure vanilla extract
* Pinch of salt
* 1/4 cup plus 2 tablespoons seedless raspberry jam
CHOCOLATE GLAZE
* 1/2 pound bittersweet chocolate, chopped
* 3/4 cup heavy cream
* 1/4 cup milk
* 1/4 cup sugar
* 4 tablespoons unsalted butter, at room temperature
* Raspberries, for garnish
Directions
1. MAKE THE CAKE: Preheat the oven to 350°. Butter a 10-by-15-inch jelly roll pan and line it with parchment paper, then butter the paper. In a medium bowl, beat the egg yolks with 1/4 cup of the granulated sugar and the vanilla until fluffy, about 3 minutes. Scrape the mixture into the bowl and fold in the flour.
2. In a clean bowl using a clean whisk, beat the egg whites with the salt at medium speed until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and beat until the whites are glossy. Using a rubber spatula, fold the whites into the yolk mixture until no streaks remain. Quickly fold in the melted butter. Spread the batter in the pan. Bake in the lower third of the oven for 20 minutes, or until golden and puffy. Let cool in the pan on a rack.
3. Run the blade of a knife around the edge of the cake pan. Dust the cake with the confectioners’ sugar and cover with a sheet of plastic wrap and a clean kitchen towel. Top with a cutting board and, holding both the board and pan, invert the cake. Rap the board against the table, then remove the pan and carefully peel off the paper.
4. MAKE THE FILLING: In a large bowl, whip the cream with the granulated sugar, vanilla and salt to stiff peaks. Using an offset metal spatula, spread the raspberry jam on the cake. Spread the whipped cream evenly over the jam. Begin rolling up the cake from the long side, as tightly as possible, using the kitchen towel and plastic wrap to help shape the roll. Wrap the roll tightly in the plastic and transfer to a baking sheet. Refrigerate for at least 6 hours or, preferably, overnight.
5. MAKE THE CHOCOLATE GLAZE: Put the chocolate in a bowl. In a saucepan, stir the cream, milk and sugar over moderate heat just until the sugar is dissolved. Pour the hot cream over the chocolate; let stand until the chocolate is melted, 3 minutes. Whisk until smooth, then whisk in the butter and let cool slightly.
6. Discard the plastic wrap and transfer the cake to a rack. Pour half of the chocolate glaze all over the top and sides and spread it evenly with an offset spatula. Spread the remaining glaze all over the cake and refrigerate until set, at least 2 hours. Garnish the top with raspberries. Transfer the cake to a platter, cut into slices and serve.
MAKE AHEAD The chocolate-glazed Swiss roll can be refrigerated for up to 2 days before slicing and serving.