Swiss Roll

This month for Master Baker the ingredient to include in a recipe is Easter Candy!!!! I was so excited when I heard this... mainly cos it meant more chocolate lol. I got my thinking hat on and thought of cookies and muffins, but sort of felt they were a bit to straightforward and I've made them before: I really wanted to try my hand at something new.

I've been wanting to make a Swiss Roll for the longest time for Rob: it's one of his very favourite treats and in fact he's taste tested the Swiss Roll from each of the local bakeries to work out which was his favourite. This did make me nervous but I still wanted to try make something I knew he would love, so I invested in a swiss roll baking tray and got to work.

I did make a raspberry jam one, but in order to include the Easter candy element I made another one with broken up Cadbury Mini Eggs.

Very tasty, very simple and very quick to make.



Easter Swiss Roll
Makes 8-10 slices

Ingredients
2 eggs
1/4 cup caster sugar
Few drops of Vanilla extract
1/2 cup self raising flour
3 tbsp nutella
75g crushed Cadbury mini eggs
Icing sugar to dust

Recipe
1. Preheat oven to 200˚C and grease a swiss roll baking tray and line with baking parchment
2. Add the eggs, caster sugar and vanilla extract to a bowl. Whisk together using an electric whisk until the mixture is pale and thick.
3. Add the self raising flour and stir in gently with a spoon.
4. Spread the mixture to fill the baking tray. Place in the oven and bake for 8-10 minutes until golden.



5. Leave to cool for a few minutes then turn out of the pan onto a clean surface with the golden side down and peel off the paper.
6. Spread the nutella all over the sponge, right to the edges. Sprinkle the mini eggs over the top, then roll up the cake.







Jam Swiss Roll
Makes 8-10 slices

Ingredients
2 eggs
1/4 cup caster sugar
Few drops of Vanilla extract
1/2 cup self raising flour
3 tbsp raspberry jam/conserve
Icing sugar to dust

Recipe
1. Preheat oven to 200˚C and grease a swiss roll baking tray and line with baking parchment
2. Add the eggs, caster sugar and vanilla extract to a bowl. Whisk together using an electric whisk until the mixture is pale and thick.
3. Add the self raising flour and stir in gently with a spoon.
4. Spread the mixture to fill the baking tray. Place in the oven and bake for 8-10 minutes until golden.
5. Leave to cool for a few minutes then turn out of the pan onto a clean surface with the golden side down and peel off the paper.
6. Spread the jam/conserve all over the sponge, right to the edges and then roll up the cake.


I recently found some dulce de leche in my supermarket... after seeing almost every food blog making great recipes with their Blake makes Peanut Butter DDL I was on the hunt for some DDL here in the UK, so the plan now is once we've eaten up these delicious swiss rolls to start making some treats with it! Can't wait!