I always thought Swiss Roll was a hard dessert to bake, it just looks complicated having to roll it by hand, but it’s actually a lot easier than I thought.I was recently invited to a Bakery Masterclass at the Wilmslow Kitchen to learn how to bake this Strawberries & Cream Swiss Roll amongst other yumminess and got some great tips along the way.
One of the main things was not to be scared of rolling, the sponge is actually a lot more durable than you realise, I thought it would just crumble or tear when I rolled but the texture is so easy to work with. Plus when rolling make sure you keep the Swiss Roll tightly tucked so that you have a full swiss roll rather then a load of strawberries in the middle!
- 3 free-range eggs
- 75g/3oz golden caster sugar
- 75g/3oz self-raising flour
- Preheat the oven to 200C/400F/Gas 6.Grease and line a 23cm x 30cm/9in x 12in Swiss roll tin
- Whisk the eggs and sugar in a bowl until really pale and fluffy, I use my electric mixer.
- Fold in the flour by hand and spoon the mixture into the tin.
- Bake in the oven for 7-10 minutes, or until light and springy to the touch.
- Remove from the oven and turn the sponge out onto another piece of greaseproof paper.
- For the filling, spread some whipped cream onto the sponge but don't over fill and a small gap around the edges.
- Slice the strawberries finely & lay across the sponge. Although not quite to the edge as I had a few strawberrries pop out once rolled.
- Pull the greaseproof paper over the sponge to begin the roll, once you've got the start of the roll then pull the paper towards you keeping the pressure so that the sponge rolls up fully