Tuesday, 2 February 2016

Lemon and Granadilla Swiss Roll

Simpler. That's the way I'm keeping things this year. Well, as far as possible for the first few months at least!  
The noise of 2015 is still ringing in my head (visualise said head being struck like a gong, and then you've got the picture...!).   

To that end, I'm looking for treats and eats that can be whipped up in a matter of minutes. 
Something like the  3 ingredient peanut butter biscuits that I posted recently. Or this chocolate cake recipe ( it's a great cupcake recipe, too.) 
So, there I was, about to make those again last week for tea. But it turns out that if I make the same thing too often I lose the will to bake (good thing I don't run a bakery!) And tea was close to being some macarons pulled out of the freezer, instead.   
Then I remembered how simple a swiss roll is to make (really, it is). And as an added bonus, I had some swiss meringue buttercream in the freezer that once thawed, would be perfect for my plan!  

Lemon and Granadilla Swiss Roll 

Recipe adapted from Fay Lewis, "From My Oven "

Pre-heat the oven to 180'C
Line a  38x26cm baking tray with baking paper/ a silicone baking mat

4 jumbo eggs, separated
125g caster sugar + extra for sprinkling
125g cake flour, sifted
5ml baking powder
30ml milk, heated
2 tsp grated lemon rind (optional)

Whisk the egg whites until soft peaks begin to form.
With the mixer still running, slowly add the caster sugar a tablespoon at a time.
Continue whipping the egg whites until stiff.
Whisk in the egg yolks.
With the mixer on low speed, add half the sifted flour and baking powder, followed by the milk and then the remainder of the flour and lemon zest, if using.
Pour the batter into the prepared baking tray, and bake for 8-10 minutes; the surface of the sponge should be a light  golden colour.

While the swiss roll is baking, cut a sheet of baking paper slightly larger than the baking tray that you've used, and sprinkle with caster sugar.
Once it's out the oven, trim the edges off the swiss roll (about 1/2 cm). This makes it neater, and easier to roll.
Invert the swiss roll onto the baking paper while it is still warm, and peel off the paper lining / silicone that it was baked on.
Working away from you, carefully roll the swiss roll up with the fresh sheet of baking paper inside of it.
Cover with the a tea towel, and leave to cool rolled up.

Unroll; then spread your chosen filling over the cake, before again rolling it up.
Sprinkle the surface with caster sugar.

Filling suggestions...
Swiss meringue buttercream  - use your favourite SMB recipe, and add a tablespoon of lemon curd and some granadilla pulp like I did for this swiss roll.
cream cheese icing 
Whipped cream with jam or fresh berries
or... simply just jam!

Happy baking!


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