Swiss roll

Whilst these teatime treats are likely to have originated in Austria, they are particularly Scottish and, to my mind, particularly belonging to the 1970s. We used to have a slice of Swiss roll as a dessert, smothered in Carnation evaporated milk.

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Wot u need

FOR JAM SWISS ROLL
200 mls whole egg (normally 4 standard eggs)
180g plain flour
10g baking powder
200g caster sugar
5g milk powder
20mls cold water
170g jam

FOR CHOCOLATE SWISS ROLL
200 mls whole egg (normally 4 standard eggs)
160g plain flour
20g cocoa powder
10g baking powder
200g caster sugar
5g milk powder
25mls cold water
Dream Topping x 2 packs plus milk

Wot u do
Lightly grease a baking tray/swiss roll tin (30cms x 20cms roughly) and cover with silicone paper – lightly grease the top of the paper. Ensure paper is cut to perfectly cover the bottom of a Swiss roll tin. Whisk the eggs and sugar on high for around 2.5 mins until the mix has become noticeably paler and doubled in volume. Add all other ingredients and whisk on slow speed for 30 seconds.

Pour the batter on the tin and use a spatula to cover whole base. Bake at 230 degees c in middle shelf for 6-8 mins. Keep watching bake to ensure sponge is removed as it starts to brown.

Lay out a thin tea towel (not a fluffy one) and quickly turn sponge onto tea towel in one bold move. Remove silicone paper. When the sponge is hot, roll into the towel (so the towel is rolled through the sponge) and leave rolled for two mins. Unroll and leave to cool for five mins. Slice a 45 degrees small cut at either short end – this makes the final roll look neater. Add jam or cream mix and use a palette knife to get into all the corners.

Start rolling one end (short end) with your fingers to start the roll then tightly pull tea towel down on sponge as you roll it up (don’t roll tea towel into sponge!) Trim ends. Sugar or add cream (chocolate) as/if required.

Serves: Loads. Can be stored easily for three days.

 

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