The Great British Baking Show has captured the hearts of audiences worldwide with its delightful array of delectable desserts and mouthwatering bakes. Among the many recipes featured on the show, the Swiss roll recipe has become a fan favorite. This classic sponge cake filled with jam and rolled into a beautiful spiral is an iconic British dessert that is sure to impress.
Mastering the Sponge Cake
Ingredients:
- 4 large eggs
- 1/2 cup caster sugar
- 1/2 cup self-rising flour
- 1 tsp vanilla extract
- Pinch of salt
To create the perfect Swiss roll, it is essential to start with a light and airy sponge cake. The key to achieving this is to
whisk the eggs and sugar until they triple in volume. This step is crucial as it helps incorporate air into the batter, resulting in a light and fluffy sponge. It may take a few minutes, but the end result is worth the effort.
Once the eggs and sugar are well combined,
gradually add in the sifted self-rising flour. Sifting the flour helps to aerate it and prevent any lumps in the batter. Carefully fold the flour into the mixture, making sure not to overmix as this can cause the sponge to become dense.
To add a hint of flavor to the sponge,
stir in a teaspoon of vanilla extract and a pinch of salt. These ingredients will enhance the overall taste of the cake, making it even more irresistible.
The Perfect Roll
Ingredients:
- 1/2 cup raspberry jam
- 1/2 cup heavy cream
- 1 tbsp icing sugar
- 1 tsp vanilla extract
Once the sponge cake is baked and cooled, it's time to roll it up. The key to a successful roll is to
work quickly and carefully. Spread a thin layer of raspberry jam onto the sponge, leaving about an inch of space around the edges. Next,
whip the heavy cream with icing sugar and vanilla extract until stiff peaks form. Spread the cream over the jam layer, making sure it is evenly distributed.
To create the iconic spiral shape,
use a clean tea towel to gently roll the sponge from one end to the other. The tea towel will help prevent the cake from sticking and ensure a smooth roll. Once rolled,
refrigerate for at least 30 minutes to allow the cream to set and make the cake easier to slice.
A Showstopper Finish
To add a touch of elegance and a burst of flavor, dust the Swiss roll with
icing sugar before serving. This simple yet beautiful finishing touch will make your Swiss roll look like a showstopper.
With its light and airy sponge, burst of raspberry jam, and creamy filling, this Swiss roll recipe from The Great British Baking Show is a must-try for any dessert lover. Impress your friends and family with this classic British treat and enjoy the delicious taste of nostalgia with every bite.
The Great British Baking Show has captured the hearts of audiences worldwide with its delightful array of delectable desserts and mouthwatering bakes. Among the many recipes featured on the show, the Swiss roll recipe has become a fan favorite. This classic sponge cake filled with jam and rolled into a beautiful spiral is an iconic British dessert that is sure to impress.
Mastering the Sponge Cake
Ingredients:
- 4 large eggs
- 1/2 cup caster sugar
- 1/2 cup self-rising flour
- 1 tsp vanilla extract
- Pinch of salt
To create the perfect Swiss roll, it is essential to start with a light and airy sponge cake. The key to achieving this is to whisk the eggs and sugar until they triple in volume. This step is crucial as it helps incorporate air into the batter, resulting in a light and fluffy sponge. It may take a few minutes, but the end result is worth the effort.
Once the eggs and sugar are well combined, gradually add in the sifted self-rising flour. Sifting the flour helps to aerate it and prevent any lumps in the batter. Carefully fold the flour into the mixture, making sure not to overmix as this can cause the sponge to become dense.
To add a hint of flavor to the sponge, stir in a teaspoon of vanilla extract and a pinch of salt. These ingredients will enhance the overall taste of the cake, making it even more irresistible.
The Perfect Roll
Ingredients:
- 1/2 cup raspberry jam
- 1/2 cup heavy cream
- 1 tbsp icing sugar
- 1 tsp vanilla extract
Once the sponge cake is baked and cooled, it's time to roll it up. The key to a successful roll is to work quickly and carefully. Spread a thin layer of raspberry jam onto the sponge, leaving about an inch of space around the edges. Next, whip the heavy cream with icing sugar and vanilla extract until stiff peaks form. Spread the cream over the jam layer, making sure it is evenly distributed.
To create the iconic spiral shape, use a clean tea towel to gently roll the sponge from one end to the other. The tea towel will help prevent the cake from sticking and ensure a smooth roll. Once rolled, refrigerate for at least 30 minutes to allow the cream to set and make the cake easier to slice.
A Showstopper Finish
To add a touch of elegance and a burst of flavor, dust the Swiss roll with icing sugar before serving. This simple yet beautiful finishing touch will make your Swiss roll look like a showstopper.
With its light and airy sponge, burst of raspberry jam, and creamy filling, this Swiss roll recipe from The Great British Baking Show is a must-try for any dessert lover. Impress your friends and family with this classic British treat and enjoy the delicious taste of nostalgia with every bite.
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