Swiss Rolls are super easy to make and my fav part is the fact that you can change the filling to suit whatever you want it to be. Yesterday, I was reading Mary Barry's Baking Bible and decided I would make a Swiss Roll for PK's homecoming. I read the Swiss Roll recipe and decided to make it my own way and fill it with peanut butter and jelly (aka jam) because PK loves PB&J!
Super easy to make and looks pretty too.
Serves: 7 generous servings
Difficulty: Level 0
Wow factor: ⭐️⭐️⭐️⭐️⭐️
Ingredients for the cake
1tsp vanilla extract
100gr all-purpose flour
100gr golden caster sugar
Ingredients for the filling and decor
4tbs crunchy peanut butter
4tbs your fav jam/jelly (you can use strawberry, raspberry, blackberry ANY OF THE BERRIES, I used raspberry conserve)
Dash of icing sugar
Pre-heat your oven to 180 degrees.
Line your rectangular cake tin (16 x 28 cm or any rectangular cake tin would work) with baking parchment.
In a large mixing bowl, whip up 4 eggs using an electric mixer and gradually add the sugar in. Continue whipping until the mixture grows in size, and is starting to look like a pale milkshake. It took my mixer around 7 minutes until the right consistency was achieved. When you lift up the mixer, it should leave a trail behind.
In a separate bowl, sift your flour and get rid of any lumps.
Go back to your egg mixture and add in the vanilla extract.
Now add the flour but do this 2 tablespoons at a time, lightly mixing in the flour and egg mixture using a spatula in between. Do a "J" shaped mixing motion slowly so that you don't knock out all the air bubbles.
Pour the mixture into your prepared tin slowly and make sure you ease it into the corners too. It is now ready for the oven.
Bake for 10 minutes or until the top looks golden and a toothpick inserted, comes out clean. Once it is done, take it out of the oven and let it cool for about 5 minutes.
Take a silicone mat/parchment paper big enough to fit your cake and sprinkle some icing sugar on the surface. This will be the surface where you place your cake on later.
Peel off your baking parchment slowly and carefully, making sure you don't break the cake. Lay your cake on the sugary surface you have just prepared.
This is now time for your filling. I did PB&J but you can also just make this jam or whip up some cream + strawberries etc you get the drill. This filling could be anything.
If you are doing a PB&J, Layer 1 is the crunchy peanut butter. Make sure you distribute it evenly. We don't want to see areas lacking in PB or J. I think it is much easier to smear jam on top of PB as I have tried doing it the other way around on toast and it usually doesn't go as smoothly.
Now do Layer 2, which will be your jam. You are now ready to roll. Roll up from the short edge and make sure you do this tightly. If you are struggling with rolling the cake, please see my tip below.
Take your cake duster/sifter and sprinkle some icing sugar on top. Your cake is now ready to eat. Please use a sharp bread knife to make clean cuts 💖
Tip: Mary's book taught me that you could use a knife to help you roll your cake. What you need to do is, slice halfway through the cake 1 inch away from the short end (where you will start rolling). I made 2 at half-way incisions which made it very easy to roll my cake.