I made James Martin’s delicious and super fluffy Swiss roll – and it was surprisingly easy

A yule log is a classic Christmas dessert, but for those who are not the biggest fans of chocolate, they may be looking for an equally tasty alternative.

This Swiss roll is a fantastic option as gives a perfect level of sweetness and freshness with the added raspberries.

James Martin claims this Swiss roll recipe is “a classic and a treat that everyone will love”.

After seeing that the recipe takes between 10 to 30 minutes to make and calls for such few ingredients, I decided to give it a try.

Having never made a dessert like this before, I was worried that this would be an epic fail – especially when it came to rolling the cake up. However, I was pleasantly surprised with how it turned out.

Ingredients 

Four eggs

115g caster sugar, plus extra to dust

One vanilla pod, seeds only (or half teaspoon vanilla bean paste)

75g self-raising flour

200ml double cream

One teaspoon vanilla extract

200g raspberries

For the raspberry jam

150g caster sugar

Half lemon, zest and juice

350g raspberries

Method 

I started by doing the prep, which involved preheating the oven to 170C fan and lining a 23x33cm/9x13in Swiss roll tin with baking paper.

Next, I added the eggs, sugar and vanilla bean paste into a bowl and whisked it all together until the mixture was very pale, fluffy and thickened. This took me around 12 minutes.

I then sifted in the flour and carefully folded it into the thickened mixture using a spatula. Once that was done, I poured it into the lined tin and smoothed out the top until evenly spread.

The recipe asks you to bake it in the oven for 10 to 12 minutes, however, I found that it needed around 16 minutes until the sponge was firm to the touch.

Once the cake was done, I placed a sheet of baking paper, slightly bigger than the tray, onto a work surface and dusted with caster sugar.

I then turned the sponge out onto the paper, peeled off the baking paper on the bottom of the sponge and set aside to cool a little.

While it was still warm I gently rolled the cake, making sure to get the roll as tight as I could before setting it aside to completely cool.

While the cake was cooling, it was time to get to work on the filling. I started by pouring the double cream and vanilla extract into a large bowl and whipping it to soft peaks. Make sure not to overwork it or else the cream will turn to a consistency like that of butter.

To make the raspberry jam, I heated up a frying pan until hot before adding the sugar, lemon zest and juice and cooking for three minutes until the sugar had dissolved. Then I mixed in the raspberries and cooked it for eight minutes until I got a thick consistency. After, I took it off the heat and put it aside to cool.

Once the jam had cooled, I unravelled the sponge and layered the jam over it, leaving a gap around the edge. I then topped it off with a layer of whipped cream over the top, leaving the edges, and sprinkled over the whole raspberries.

Taking the longest edge of the sponge and using the baking paper underneath, I rolled up the sponge quite tightly, making sure the filling stayed inside. This was probably the hardest bit as I kept finding that the cream and whole raspberries were spilling out.

For those planning on using this recipe, I would just say to hold off on using as much filling if you want it to roll as easily as possible.

To finish off, I dusted the Swiss roll with extra caster sugar. Going in for a taste, the sponge was super fluffy and the filling had the right amount of sweetness without being sickly. This would be perfect after having your Christmas dinner.

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