So now I am onto Swiss rolls, which I am now becoming a big fan of. Who knew it would be a very different type of recipe to other cake mixtures, which I am still trying to perfect. What a lovely summery dessert though, full of fresh fruit, cream and you can change it to please the crowd!
Gin Jam, Pistachio Mascarpone Swiss Roll
Well this is a delicious alternative to the standard jam and cream version of the Swiss roll, my favorite by far, so far. It is very light and moorish.
- 250G Strawberries
- 1 juice of a lemon
- 4 Eggs
- 125G Plain Flour
- 225G Sugar
- 1 tsp vanilla extract or a pod
- two shots berry gin
- 150G Mascarpone
- 2 dessert spoons icing sugar
- Handful Pistachio
- Icing sugar, pistachios and strawberries to decorate
- Chop up the strawberries and soak overnight in 1 shot of Gin, mixed with a couple dessertspoons of sugar
- Transfer the strawberry mixture to a saucepan, add a couple more spoonfuls sugar (about 100G in total), add the lemon juice and boil for about 30 minutes, stirring occasionally. This is a quick strawberry jam. Once cooked, add an extra shot of gin and stir, leave to cool.
- Line and grease a rectangle tray 32cm and pre-heat over to 190c/170c Fan.
- Add the eggs and remaining 125g sugar to a bowl and whisk with an electric mixer, for about 5 minutes. the mixture will get thicker, froth up and very light in colour. It does need to be thoroughly mixed.
- Sift and slowly fold in the flour and add a dash salt. Using a metal spoon is best for this, the flour needs to be folded in, but you do not want to loose the air, in the mixture.
- Pour the mixture into the tray, and bang tray slightly, to get out any air bubbles.
- Cook for approximately 15 minutes.
- Whilst cooking, put a slightly damp t-towel flat, put a piece of grease proof paper on top, sprinkle with icing sugar.
- Mix the mascarpone with the chopped pistachio in a separate bowl and a couple spoonfuls of icing sugar.
- Once cake is cooked, tip straight out of tray onto prepared grease proof paper. Peel off the other sheet from cooking and roll straight away.
- Leave in the t-towel to cool.
- Once fully cooled, assemble, with a layer of jam, layer of mascarpone and roll.
- Decorate with some icing sugar, strawberries and pistachio.
Some things I have discovered! Sometimes it cracks, when unrolling and re-rolling, its ok, you can hide a crack with jam and some icing sugar! One time the cake was not cooked through thoroughly, so check the cake is cooked with a skewer and make sure it comes out clean. You can keep the cake for up to 3 days in the fridge. You can freeze in slices and then get out a piece when you want it.
Jam and Mascarpone Swiss Roll
This is just the simple, basic version of the one above. Still just as delicious, quick and easy to make. Great summer cake.
- 250G Strawberries
- 1 juice of a lemon
- 4 Eggs
- 125G Plain Flour
- 225G Sugar
- 1 tsp vanilla extract or a pod
- 200G Mascarpone
- 2 dessert spoons icing sugar
- Icing sugar, strawberries to decorate
- Cut up the strawberries and put into a saucepan, add sugar (about 100G in total), add the lemon juice and boil for about 30 minutes, stirring occasionally. This is a quick strawberry jam. You could use alternative berry fruits, like raspberries or blackberries.
- Line and grease a rectangle tray 32cm and pre-heat over to 190c/170c Fan.
- Add the eggs and remaining 125g sugar to a bowl and whisk with an electric mixer, for about 5 minutes. the mixture will get thicker, froth up and very light in colour. It does need to thoroughly mixed.
- Sift and slowly fold in the flour and add a dash salt. Using a metal spoon is best for this, the flour needs to be folded in, but you do not want to loose the air, in the mixture.
- Pour the mixture into the tray, and bang tray slightly to get out any air bubbles.
- Cook for approximately 15 minutes.
- Whilst cooking, put a slightly damp t-towel flat, put a piece of grease proof paper on top, sprinkle with icing sugar.
- Mix the mascarpone with a couple spoonful’s of icing sugar.
- Once cake is cooked, tip straight out of tray onto prepared grease proof paper. Peel off the other sheet from cooking and roll straight away.
- Leave in the t-towel to cool.
- Once fully cooled, assemble, with a layer of jam, layer of mascarpone and roll.
- Decorate with some icing sugar and strawberries.
Chocolate and cherry Swiss roll
I decided to try and make a simple chocolate Swiss roll. You could expand on this recipe to make it more of a Black Forest Swiss roll, if you add kirsch to the cherries and perhaps some chocolate curls on top. This particular one, I made it really quick and easy with shop bought cherry jam and I used vegan cream, although the actual Swiss roll is not vegan. The cream worked well though and it’s great for all the lactose intolerant people, like myself!!
- 4 Eggs
- 125G Plain Flour
- 125g caster Sugar
- 1 tsp vanilla extract or a pod
- 60g cocoa
- 100g plant based cream (double cream)
- 3-4 dessert spoonfuls cherry jam
- 25ml kirsch if using, mixed into jam
- Line and grease a rectangle tray 32cm and pre-heat over to 190c/170c Fan.
- Add the eggs and 125g sugar to a bowl and whisk with an electric mixer, for about 5 minutes. the mixture will get thicker, froth up and very light in colour. It does need to be thoroughly mixed.
- Sift and slowly fold in the flour, cocoa and add a dash salt. Using a metal spoon is best for this, the flour needs to be folded in, but you do not want to lose the air, in the mixture.
- Pour the mixture into the tray, and bang tray slightly to get out any air bubbles.
- Cook for approximately 15 minutes.
- Whilst cooking, put a slightly damp t-towel flat, put a piece of grease proof paper on top, sprinkle with icing sugar.
- Once cake is cooked, tip straight out of tray onto prepared grease proof paper. Peel off the other sheet from cooking and roll straight away.
- Leave in the t-towel to cool.
- Whisk the cream until thick. You can use normal double cream if you prefer.
- Once fully cooled, assemble, with a layer of jam, layer of whisked cream and roll.
- Decorate with some icing sugar, cocoa or chocolate curls.
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