Swiss Roll

A light and fluffy Swiss roll filled with home made jam or home made lemon butter and cream is one of the easiest cakes you can make. The Tefal Cuisine Companion mixes the sponge batter to perfection in minutes and all you have to do is bake, roll, leave to cool, unroll, fill and roll up again. This Swiss roll keeps well and can be made the day before and refrigerated until needed. Just take out of the fridge 1/2 an hour before serving. A recipe for home made raspberry jam can be found by typing raspberry jam in the search function.

Lemon butter and cream filled Swiss roll.

Grease and baking paper line a 33cm x 23 cm lamington tray. I also grease the paper.

Pre heat oven to 160 deg fan forced.

Place a clean tea towel on a flat surface and sprinkle with 2 tablespoons extra caster sugar.

Note: Place eggs in warm water for 6 minutes before whipping.

Sponge

15 gms Butter diced
60 gms Milk
3 Eggs placed in warm water for 6 mins
120 gms caster sugar
115 gms S.R. flour
Place butter and milk in heatproof bowl. Microwave on low heat setting until butter is almost melted, stir with spoon until butter is fully melted. Set aside stirring occasionally.
Insert whisk in CC. Stopper out.
Add eggs and caster sugar. S8:15mins
Sift S.R. flour into CC bowl. S4:5sec
Select S4:10sec pouring butter/milk mixture through hole in lid. Remove blade and gently fold through with spatula any unmixed flour.
Pour into prepared tin.  Bake 20-25mins or until sponge springs back when tested. Do not open oven door for the first 10mins.
I use a knife to cut any crusty bits around the edges of the sponge before turning out.
Turn out onto prepared tea towel and roll up starting from one short end, place on wire cooling rack until completely cooled.
Gently unroll when cooled and spread with jam or lemon curd and cream.
Re roll and sprinkle with extra caster sugar.