Traditional Swiss Roll

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Sponge:
Eggs		3
Flour		60g
Granulated sugar		60g
●Butter		20g
●Honey		1 tbsp
●Milk		2 tbsp
Cream Filling:
Double cream		200ml
Granulated sugar		30g
Vanilla extract		1 tsp

Method

Prep

20min

Cook

10min

Put the eggs in a bowl and whisk. Add the sugar and whisk again well.

In another large bowl, put some hot water (50℃) to create a bain marie. Put the bowl from Step 1 over the bowl with water and whisk the eggs for a further two minutes.

Remove the bowl from the bain marie and whisk again for 3-4 minutes with a hand blender until it forms stiff peaks.

Sift the flour into Step 3 and lightly fold in from bottom to top with a spatula.

In a small bowl, put all the ●ingredients and mix well. Add in one ladle of Step 4 and mix well to combine thoroughly. Return this to Step 4.

Put 3-4 baking sheets on an oven tray - the thick layers will stop the sponge from turning brown on the base.

Pour in Step 5 and tap to settle evenly. Put in a preheated oven 170C for 10-12 minutes.

Allow to cool.

Let's make the cream filling:put the double cream in a bowl and mix with a hand blender.

Add the sugar a bit at a time, it will soon become firm.It needs to be firm to stop it coming off the sponge.

The base of the sponge should be light in colour, this will be the outside of the swiss roll.

Spread the cream filling from Step 10 onto the browned side of the sponge. Be gentle and use a sliding action with the knife to avoid the sponge breaking.

Spread the cream evenly to 2mm thick. Leave 1cm at the top end free.

With the baking sheet, lift the sponge and cream and roll tightly to reach the centre.

Continue rolling quickly until it reaches the end, you should have a spiral look to the cream.

Keep in the fridge for 30 minutes before slicing and serving.

I used this McDougalls Supreme Sponge Flour that professionals use!

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