Swiss Roll with Elle & Vire
Ingredients
Sponge Cake Ingredients
3 large eggs
120 g caster sugar
70 g self-raising flour
Filling ingredients
200 g pack of Elle & Vire whipping cream
50 g icing sugar, plus extra for dusting (blitz turbo 1sec or 60sec speed 10 to get icing sugar from regular caster sugar)
100 g ripen sliced fruits (eg. strawberries, mangoes or berries compote (optional)
Steps
Sponge Cake Ingredients
- Preheat oven to 180°C and line a swiss roll tin (30 cm x 20 cm x 1 cm) with baking paper.
- Insert butterfly whisk. Place eggs and sugar in mixing bowl then whisk 6 min/speed 3.
- Place a small bowl on mixing bowl lid and weigh in flour. Remove then sieve flour into mixing bowl and mix 15 sec/speed 2.5. Remove butterfly whisk. Transfer mixture to prepared tin, gently smoothing out into corners. Bake for 14-16 minutes (180°C) until well risen and just firm to the touch. Meanwhile, clean mixing bowl and butterfly whisk then scatter 1 Tbsp sugar over a piece of baking paper larger than the Swiss roll tin.
- Once sponge is cooked, immediately tip out onto sugar coated baking paper. Carefully remove baking paper lining, then make an incision about 1 cm in from the short edge, being careful not to cut through the sponge – this makes it easier to roll up. Gently roll up sponge, with sugar coated paper inside. Cover with a damp tea towel then set aside to cool.
Filling ingredients
- Once the sponge cake is cool, prepare the filling. Insert butterfly whisk. Place whipping cream and icing sugar in mixing bowl then whip until soft peaks form/speed 3-4, watching carefully to avoid over-whipping
- Remove butterfly whisk
- Unroll cooled sponge, then spread filling evenly over surface, leaving a 1 cm border around the edge. Roll up, leaving behind the baking paper, then transfer to a serving plate. Dust with icing sugar and serve.
Useful Items
Oven, Swiss roll tin (30 cm x 20 cm x 1 cm), baking paper, fine sieve, tea towel, serving plate
Tips
- The classic Swiss roll sponge contains just three ingredients, making it lovely and light in texture. We’ve chosen a slightly more exotic filling than the standard jam, and the mango gives this cake a refreshing flavour.
- Use other fruits in the filling depending on what you have available. Try 100 g strawberries or raspberries, or seeds and pulp from 3 large passion fruits.
To make the patterns, follow the steps below
Ingredients
- 2 tablespoons (30g) Elle & Vire butter, softened (softer than room temp, but not melted)
- 2 1/2 tablespoons (30g) granulated sugar
- 1/3 cup (40g) cake flour, sifted
- 1 large egg white (30g)
- Gel food colouring
Step 1: Print out your desired prints and lay it below your baking sheet in the baking pan so that you can pipe the design on the baking sheet.
Step 2: Place the butter and sugar into the mixing bowl and mix at Speed 2/30seconds or until you get a smooth paste. Add in the flour and continue mixing at Speed 2/20 seconds. Add in the egg white and mix at Speed 2/30 seconds or until smooth. The paste should have a buttercream-like consistency.
Step 3. Divide your paste into 2 bowls (or more, depending on number of colours you’re using) and stir the gel food colouring in. When the colour ix evenly mixed, scoop the paste into piping bags for easier design “tracing” on the baking sheet
Step 4: Pipe out your desired prints on the baking sheet, tracing over the printed prints.
Step 5: Place the baking pan with the traced designs into the freezer to allow the design to set.
Step 6: Pour the Swiss roll batter over the frozen designs and bake in the pre-heated oven at 180°C for 14-16min (adjust according to your oven)
