Album 'Renaissance the Classics 2008'
(but on repeat is Zoe)
In Wolverhampton this weekend and mum is teaching me how to make samosa's (on blog tomorrow) in return I am cooking Paella tonight and made this wonderful Swiss roll.
It was so bright this morning which was so wonderful to wake up to, but later the clouds and rain took over..boo
Oven 190°c
Grease and line a Swiss roll tin, make sure you leave some paper hanging out because you need to flip it over once its done. My mistake was using a baking tin, if I had a Swiss roll tin it would have rolled a lot nicer.
Sometimes you have to work with what you have got.
Like no electric hand whisk
Whisk 4 eggs and 100g caster sugar for 10 minutes until it's doubled in size.
Pour in tin, spread evenly and bake for 12 minutes.
OK, so I googled how to do this and was getting anxious because I didn't want the sponge to fall apart.
READ CAREFULLY
Cut another piece of greaseproof paper a bit larger than the tin and sprinkle caster sugar on it
Once sponge is golden brown and springs back, take it out of the oven
TIP it out on the greaseproof paper with sugar on
Slowly and I mean really slowly tear off the greased paper on top, do it in strips if you want. Don't do it like your waxing, you will tear the sponge!
Then place on top of the hot sponge another large piece of greaseproof paper.
Fold in the sides of the paper and lift up and flip it over.
Leave it to cool for 30 minutes.
In a bowl whisk a whole tub of mascarpone with one tablespoon of Morello cherry jam and one teaspoon lemon curd.
Spread on the sponge and add some fresh sliced raspberries and sliced strawberries.
Roll tightly and then push the paper away and hold the sponge securely.
Press the sponge at the end with the paper and then peel it off.
Dust with icing sugar and decorate with lemon curd and blueberries.
