Mary Berry Swiss roll recipe Cooking with my kids from www.cookingwithmykids.co.uk
Introduction
Swiss roll is a classic dessert that is both easy to make and delicious to eat. This recipe by Mary Berry is a fail-safe way to make the perfect Swiss roll. The sponge is light and fluffy, and the filling is creamy and sweet. It's the perfect dessert for any occasion.
Ingredients
For the sponge: - 3 large eggs - 75g caster sugar - 75g self-raising flour - 1 tsp baking powder For the filling: - 150g strawberry jam - 150ml double cream - 1 tsp vanilla extract - Icing sugar for dusting
Instructions
1. Preheat the oven to 200°C/180°C fan/gas 6. Grease and line a 33cm x 23cm Swiss roll tin with baking paper. 2. In a large bowl, whisk the eggs and caster sugar together using an electric hand whisk until the mixture is pale and thick. 3. Sift the self-raising flour and baking powder over the egg mixture and fold in using a metal spoon or spatula. 4. Pour the mixture into the prepared tin and spread it out evenly. 5. Bake in the preheated oven for 10-12 minutes or until the sponge is golden and springs back when touched lightly. 6. While the sponge is baking, lay a sheet of baking paper on a clean work surface and dust it with icing sugar. 7. When the sponge is cooked, turn it out onto the prepared baking paper and remove the baking paper from the bottom of the sponge. 8. Spread the strawberry jam over the sponge, leaving a small border around the edges. 9. In a separate bowl, whisk the double cream and vanilla extract together until the mixture forms stiff peaks. 10. Spread the cream over the jam, again leaving a small border around the edges. 11. Using the baking paper to help you, roll up the sponge from one short end to the other. 12. Place the Swiss roll onto a serving plate and dust with icing sugar.
Nutrition
This Swiss roll recipe by Mary Berry serves 8 people. Each slice contains approximately 228 calories, 7g fat, 37g carbohydrates, 21g sugar, and 4g protein.
Tips and Variations
- To make a chocolate Swiss roll, replace 25g of the self-raising flour with 25g of cocoa powder. - If you don't have a Swiss roll tin, you can use a shallow baking tray instead. - Make sure to roll the sponge while it's still warm, as it will be easier to roll without cracking. - You can use any flavour of jam for the filling, such as raspberry, blackcurrant, or apricot. - For a festive twist, add some chopped nuts or dried fruit to the cream filling. - Serve with a dollop of whipped cream or a scoop of ice cream for extra indulgence.
