Perfect jam swiss roll

Perfect jam swiss roll

By
From
Lamingtons & lemon tart
Serves
8
Photographer
Patricia Niven

Ingredients

Quantity Ingredient
6 eggs, at room temperature
1 vanilla bean, seeds scraped
1/2 lemon, zested
200g caster sugar, plus extra for sprinkling
130g plain flour, (or cake or soft flour if you can find it)
100ml thickened cream
1 teaspoon icing sugar, plus extra for dusting
70g Raspberry jam

Method

  1. Preheat the oven to 190°C. Grease a 30 x 20 cm baking tray with a 2 cm lip. Line the tray with sheet of baking paper, exactly the same size as the base. Spray the paper with some canola oil.
  2. Place the eggs, half the vanilla seeds and the lemon zest in a freestanding electric mixer and start to whisk on medium–high speed.
  3. Place the sugar on a sheet of baking paper on a separate baking tray and place in the oven for 2 minutes to heat it up. Pour the warm sugar into the bowl with the whisking eggs. Whisk on medium speed until the mixture has doubled and you can see thick ribbons in the mixture.
  4. Sift the flour and fold it into the mixture using a metal spoon or spatula. Do this in three stages to maintain the aeration.
  5. Spread the batter on the prepared tray using a palette knife, spreading it evenly to the edges of the tray. Bake for 8 minutes or until the sponge has cooked to an even colour. Remove the sponge from the oven and let it sit for a minute.
  6. Place a sheet of baking paper (just larger than the size of the sponge) on a work surface. Turn the paper so it is oriented portrait and sprinkle some extra caster sugar over the entire surface. Turn the cooked sponge out onto the baking paper on the sugar and peel the baking paper off the sponge.
  7. Take a sharp knife and score a line across the bottom of the sponge 2 cm from the bottom edge, but do not cut all the way through.
  8. Roll the sponge while still warm, using the paper to help. Roll from bottom to top and roll the paper inside the sponge. Once rolled, leave the sponge to cool for 20 minutes at room temperature.
  9. Whip the cream with the remaining vanilla seeds and the icing sugar to thick ribbons.
  10. Unroll the sponge and remove the paper. Spread the jam evenly over the sponge, leaving a 2 cm gap at the end of the sponge where there was no incision. Add the cream and spread again leaving the same gap at the end.
  11. Re-roll the sponge, leaving the paper out. Dust with icing sugar, trim the ends and serve with a cup of tea.
Tags:
darren purchese
burch and purchese
sweet studio
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