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SECRETS FOR SUCCESSFUL SWISS ROLLS
Always use an electric beater as it incorporates the maximum amount of air.
Lightly fold in the flour with a large metal spoon so that as little air as possible is lost.
Once the mixture has been poured into the prepared pan, tap the pan gently to dislodge any air bubbles.
The Swiss roll is baked when the sponge is firm and golden brown. The mixture will have shrunk away from the sides slightly and the top springs back when lightly pressed.
To prevent the roll from cracking, ensure the sponge is not overcooked and roll it up while still warm.
Trim the edges to neaten the roll and prevent it from cracking when rolling.
GINGERBREAD SWISS ROLL
4 extra large eggs, separated
125ml light brown sugar
30g butter, melted
15ml golden syrup
3ml baking powder
10ml ground ginger
250ml cream, whipped
5 ginger biscuits
175g ginger, preserved in syrup, drained and chopped
15-20ml ginger syrup from the bottle
Put the egg yolks and sugar into the bowl of an electric mixer with the whisk attachment. Beat until thick and pale. Beat in the butter and syrup. Sift the flour, baking powder and spices and fold into the egg mixture.
Beat the egg whites until stiff and fold into the flour mixture. Spread this into a greased and lined 23x32cm Swiss roll pan. Bake at 180°C for 12-15 minutes or until the cake feels springy to the touch. Remove and turn on to a sheet of non-stick baking paper sprinkled with extra castor sugar. Peel away the lining paper, trim the edges and roll up with the paper. Cool completely. Carefully unroll and spread with half the whipped cream.
Crumb two of the biscuits and cut the remaining three in half. Sprinkle over the crushed biscuits and half the chopped preserved ginger. Roll up. Spread remaining cream over the roll and decorate with the halved biscuits and remaining chopped ginger.
FILLING: Whip the cream to form soft peaks, add ginger syrup to taste and whip until stiff.
CHOCOLATE STRAWBERRY SWISS ROLL
4 extra large eggs
125ml castor sugar
125ml self-raising flour
80ml cocoa powder
60ml strawberry jam
125ml whipped cream
icing sugar for sifting
melted chocolate for decoration
Using an electric mixer fitted with a whisk, beat the eggs and sugar until thick and creamy.
Sift over the flour and cocoa and fold in until combined.
Spread the mixture into a greased and lined 23x32cm Swiss roll pan.
Bake at 180°C for 12-15 minutes or until cake feels springy to the touch.
Remove and turn out on to a sheet of non-stick baking paper sprinkled with extra castor sugar.
Remove the lining paper, trim the edges and roll up with the paper. Cool completely.
Carefully unroll. Spread with a layer of jam, then whipped cream.
Chop the strawberries, reserving a few for decoration. Sprinkle the strawberries over the cream and roll up. Sift icing sugar over the roll.
Decorate with reserved strawberries and drizzle with melted chocolate.
TIRAMISU SWISS ROLL
5 extra large eggs
180ml castor sugar
80g butter, melted
30ml coffee granules
15ml cocoa powder
15ml hot water
250ml self-raising flour
250g mascarpone cheese
45ml castor sugar
45ml coffee liqueur (optional)
50g chocolate, grated
Beat the eggs until foamy with an electric mixer and whisk attachment. Gradually add the sugar while beating.
Beat until thick and creamy. Combine the butter, coffee, cocoa and hot water and mix to dissolve the coffee and cocoa. Add to egg mixture.
Sift the flour over and fold in until well blended.
Spread mixture into greased and lined 25x35cm Swiss roll pan.
Bake at 180°C for 12-15 minutes or until cake feels firm to the touch.
Remove from oven and turn out on to a sheet of non-stick baking paper sprinkled with extra castor sugar.
Remove the paper lining, trim the edges and roll up.
Allow to cool completely.
Unroll and spread with the filling, reserving some for decorating the top. Re-roll and decorate with extra filling and coffee beans.
FILLING: Combine the mascarpone, cream, sugar and liqueur and whip until stiff. Fold in the grated chocolate.
BANOFFIE SWISS ROLL
3 extra large eggs
125ml castor sugar
2 ripe bananas, mashed
5ml vanilla essence
180ml self-raising flour
125ml cream, chilled
half a 387g can of caramel treat
Beat the eggs and sugar with an electric mixer fitted with a whisk until thick and creamy.
Beat in the bananas and vanilla essence. Sift over the flour and fold in.
Spread the mixture into a well-greased and lined 23x32cm Swiss roll pan.
Bake at 180°C for 12-15 minutes or until mixture is firm to the touch.
Remove from the oven and turn out on to a sheet of non-stick baking paper sprinkled with extra castor sugar.
Remove the paper lining and roll up with the paper. Cool completely. Un-roll and spread with filling.
Re-roll and sprinkle with extra castor sugar and decorate with banana slices.
FILLING: Beat the cream until soft peaks form. Beat in the caramel until stiff.
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Angela Day, Saturday Star