Having seen all the wonderful Swiss Rolls appearing on instagram I decided to give it a go again much to the delight of my girls and made this beautiful Summer Fruit Swiss Roll.
I don’t know why I dismissed this simple and delicious cake to the back of my mind but how fantastic to see a resurgence of interest in it thanks to the new series of The Great British Bake off.
The ingredients are really easy to remember as are the quantities.
How To Make Summer Fruit Swiss Roll
3 large eggs
3oz Caster Sugar
1 tsp Vanilla Essence
3oz Sifted Self Raising Flour
Whisk the eggs, sugar and vanilla essence together until it goes light and frothy and doubles in volume.
Carefully fold in the sifted flour . Don’t over mix as you will loose all the air trapped in the mixture that makes it light and fluffy.
Line a rectangular baking tray with grease proof paper and bake at between 150- 180°C(depends on how hot your oven gets) for 10-15 mins. Take it out when golden brown in colour and springy to the touch.
Turn out onto a clean piece of baking parchment and either leave to cool or carefully roll up and leave to cool (you will need to unwrap to add filling).
Good quality conserve (I used Tesco Fines hedgerow conserve)
250ml Double cream
Optional – Salted Caramel sauce (blog post to come later)
When cool spread with fruit conserve, whipped double cream and Fruit then roll up.
For an extra special swiss roll add fresh fruit and drizzle with delicious salted caramel sauce.