Swiss Roll

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Funny how things are named different things in different places.  In Canada, we would call this a jelly roll . . . over here it becomes a Swiss Roll . . . and I have no real idea of where the name came from, but if you click here, you can find out all sorts of things about them.  I found it quite fascinating, and what was really interesting was that there seems to be a similar creation in a lot of cultures . . . a rose by any other name and all that!!  At the end of the day it doesn’t really matter what it’s called . . . it only really matters that it tastes good and goes down well with a hot cuppa! 

Swiss Roll is the perfect cake to bake.  It goes together very quickly and you can have one done and finished and be eating it well within half an hour,seriously!!  But . . . that’s not the best news.  The really good news is that . . . IT’S COMPLETELY FAT FREE!

I know . . . what a bonus!!  I am all for fat free . . . of course that doesn’t mean it’s calorie free . . . and you still do have to bear in mind that extra calories are extra calories and they still add up . . . but it is nice to know that if you are going to indulge in a treat, it can at least be that little bit less bad for you than say . . .  a chocolate brownie or some other decadent indulgence!! 

Yep!  Not an ounce of fat to be seen.  Well . . .of course that is all depending on what you fill it with.  Obviously cream and curds and caramel are going to be more fattening . . . but using preserves . . . well, there’s no fat in there, and if you get the low sugar jam, or the sugar free jam, how bad can that be, really???

Todd,  being the old fashioned fella that he is . . .  likes  it plainly filled with just raspberry jam.  Happily I quite concur!  I am a real jam lover myself I have to say!  It REALLY is quite scrummy.  Nom Nom!!  Enjoy!!  (I do think a dollop of whipped cream is also very nice on this . . . just sayin’!!)

*Swiss Roll*
Makes one 13 inch long roll, serving 6 to 8 people

 

A fatless sponge, rolled up with a jam filling.  You can of course get more creative and fill it with all sorts, such as whipped cream and fresh fruit, Lemon curd, etc.  Quick and easy to do and makes a fabulously quick teatime treat! 

4 large free range eggs
95g (1/2 cup) caster sugar
100g self raising flour (a scant 3/4 cup)

caster sugar to sprinkle

To fill:
4 heaped tablespoons of strawberry or raspberry jam
(I go for the larger amount rather than the smaller)  

Preheat the oven to 220*C/425*F/Gas mark 7.  LIghtly butter a 13 by 9 inch swiss roll tin and then line with baking parchment.
 

Place the eggs and sugar in a large bowl. Whisk with an electric mixer on high until the mixture is light and frothy and the whisk leaves a ribbon train when lifted out of the bowl.  Sift the flour into the mixture, carefully folding it in at the same time.  Do not over mix or your cake will not be as light as it could be.  Turn into the prepared tin and gently shake it to level it out, making sure that it spreads into the corners. 

Bake in the preheated oven for about 10 minutes, or until the sponge is golden brown and has begun to shrink from the edges of the tin.  

While the cake is cooking lay a piece of parchment paper on the counter top larger than the tin the cake is cooking in.  Sprinkle evenly with several tablespoons of caster sugar. 

Invert the baked cake onto the sugar covered parchment paper.  Quickly loosen the paper on the bottom of the cake and carefully peel it off.  Trim one short edge of the sponge with a sharp knife, about 1 inch in from the edge, making sure you do not cut it all the way through. 

Allow to cool for several minutes and then spread the jam evenly over the cake.  If the cake is too hot it will absorb too much of the jam.  Roll the cake up firmly, starting at the scored edge.  Allow to cool before slicing with a serrated knife.  Delicious! 

I think this is one of Todd’s very favourite cakes.  I have always wanted to try it with a sugar substitute, but haven’t really gotten around to it yet. Maybe filled with a low sugar jam.  That would  make it fat free and very low in sugar.  I will let you know when I do!  In the meantime, Bon Appetit!