Does anyone have a good recipe for Swiss Rolls?

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• Answer #1

  This one is pretty good :) Good luck, hope it helps

  Ingridients: * 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.
     1. 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
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• Answer #2

  Lemon Swiss Rolls 60g (2oz) butter, softened 125g (4oz) caster sugar 125g (4oz) self-raising flour 2 medium eggs Grated zest and juice of 1 lemon For the filling:

  6-8 tablespoons good-quality lemon curd Caster sugar, for dredging You'll also need:

  28 x 18cm (11 x 7in) Swiss roll tin, lined with baking parchment

  What to do: Place the butter, sugar, flour, eggs, lemon zest and juice into a bowl, and beat until smooth. Spoon the mixture into the Swiss-roll tin and spread it out evenly. Bake the sponge in the centre of a preheated oven at 200°C, 400°F or gas 6 for about 10-12 mins. Meanwhile, dredge a piece of baking parchment with caster sugar. As soon as the sponge is cooked - it will spring back when lightly pressed - remove it from the oven and tip it out on to the sugared baking parchment. Peel away the lining paper. Working quickly, trim the edges and spread over the lemon curd, then roll the Swiss roll up fairly tightly, using the paper to help. Keep the roll wrapped in the baking parchment until it cools, to help it keep its shape. Once cool, remove the baking parchment and dredge Swiss roll with a little extra caster sugar, if desired.

• Answer #3

  TY so much for both...;) I will pass it on!

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