Saturday, April 18, 2009

Nutella Swiss Roll

I have attempted this before and it isn't as easy as it seems! This is my 2nd attempt. It is not very good but somewhat better than my first round where I couldn't even roll my cake!

90g self raising flour (sifted)
3 eggs lightly beaten
115g caster sugar
160g jam (I use nutella)
icing sugar to sprinkle

1. Preheat oven to 190deg C
2. Lightly grease a shallow 2 x 25cm x 30cm tray and line with baking paper extending over the 2 long sides
3. Sift flour three times onto baking paper
4. Beat eggs using electric beater till pale. Add 115g sugar gradually beating constantly till mixture is pale and glossy. Transfer into large bowl and use metal spoon to fold in the flour quickly and lightly
5. Spread onto the tin and smooth the surface. Bake for 10-12 min till golden brown
6. Place a clean tea towel on a work surface and lay another sheet of baking paper over
7. using tea towel as a guide, carefully roll cake up from the short side rolling the paper inside the roll. Put rolled cake onto a wire rack for 5min then unroll and allow cake to cool
8. Spread with nutella and re-roll. Trim sides with knife and sprinkle icing sugar on top
9. Cut and serve

(Adapted from: Baking - A Commonsense Guide)


Cook.Bake.Love said...

ur swiss roll looks very yummy! U are so humble.

I have not attempt to swiss roll b4 coz I don't own any shallow pan. I'd love to do it one day.

Junglefrog said...

I think it looks great Missy! I have never attempted rolled cake myself and I don't actually think it is easy. I would rather think it is difficult to keep the cake from cracking! But yours looks perfect!

zoe said...

Amazing. You had me at nutella.

Missy said...

Tks all for ur comments..

pls try it some day too. you can spread diff stuff on the cake and roll it.

But for mine, the texture is very hard. and there is a slight rip off at the side :S it got stuck to the greaseproof paper.

Simonne said...

I realised this sponge recipe doesnt use oil or melted butter. Does it taste dry ?