Berry Swiss Roll

Berry Swiss Roll

Berry Swiss Roll
Basic sponge is tremendously versatile and can be transformed in all sorts of ways – the most traditional of which is the good old Swiss Roll.  With just four ingredients it is hard to imagine how it can go wrong... 
By adding all your favourite ingredients – nuts, berries, chocolate, caramel, pandan mousse, Baileys Irish Cream flavoured whipped cream or just lemon butter or jam – makes the humble sponge a bit of a party piece.  By rolling it up while it is still warm so you can transform into a delicate rolled log of yumminess is even better – it is also WAY EASIER than you may think.

I have used fresh blueberries and strawberries with fresh cream  - spiked with a little liqueur for extra flavour, but you can use all sorts of fruit!

Berry Swiss Roll4 eggs, separated – at room temperature
120 grams icing sugar
120 grams self raising flour
Pinch of salt
Optional extras – a teaspoon or two of vanilla, brandy or your favourite liqueur

Fresh fruits, whipped cream for filling (and a dash of brandy if you fancy)

You will also need 2 clean tea-towels, a swiss roll cake tin (or lamington tray) lined with baking paper and extra icing sugar for dusting.

Preheat oven to 190°C

Firstly make sure you have everything ready – the only danger with sponge is timing.  Have you tea-towels ready to go, lay one out and dust it liberally with icing sugar. Have a sheet of baking paper cut to size and lining your baking tray, then you are good to go!

Ensure eggs are at room temperature, if they are too cold the whites will not whisk up as well.

Beat the egg whites with a pinch of salt to stiff peaks, adding half the icing sugar a little at a time.
Whisk until they are shiny and stiff, then set aside.

Whisk the egg yolks with the remaining sugar (and if you wish a little vanilla or liqueur) and whisk until very pale and fluffy and doubled in size.  Gradually add the flour, once combined fold in the egg white mixture gently.  Mix lightly, until just combined, being careful not to knock the air out of your cake mix.
Pour into the lined, prepared cake tin.

Bake in a moderately hot oven for just 15 minutes or until the cake is spongy and soft to the touch.

As soon as the cake is cooked, turn it out onto the dusted tea-towel, and peel back the baking paper.  Cover with the second tea-towel and roll up immediately leaving the cake seam side down to cool.  Do not unroll until it is completely cooled.
Once cooled, unroll and sprinkle over a few teaspoons of Brandy, Frangelico or other liqueur for an added dash of flavour – optional of course, but delicious.

Cover the surface of the cake with whipped cream, then lay out rows of fresh fruit and berries.  Roll the cake (rolling from a narrow side) keeping the pressure fairly firm but without pressing too hard or your filling will bulge out!
Dust with extra icing sugar and top with a swirly line of cream.  I have topped my cake with candy bugs, because well, I can and I wanted to.... there is no good reason really!

This sponge is fabulous filled with hazelnuts toasted with a little honey or maple syrup drizzled over them... my other favourite is lemon butter, fresh cream and Limoncello!  

The little bugs are just fondant icing - two discs with a split in the back, a crescent from the front and dots for eyes and spots....


Berry Swiss Rolls