Swiss roll with strawberry jam

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Even though I bake a bit, although mainly for the office, this was the first time ever I made a Swiss roll. It has always been my mother’s department, I swear she could make a perfect one in her sleep (which is why I’m using her tried and tested recipe).

But after watching the participants in The Great British Bake Off making swiss rolls I cockily thought ‘how hard can it be’. Maybe it helped that I have watched by mother bake it countless times, but it wasn’t difficult. I need to work on the jam distribution but other than that it turned out well.

Swiss roll, serves 10-12

4 eggs

190 g caster sugar

1 1/2 tbsp warm water

115 g plain flour

2 tsp baking powder

extra caster sugar

200 ml strawberry jam 

Beat eggs and sugar until pale and fluffy with an electric whisk. Add the water. Mix flour and baking powder in a separate bowl and incorporate into the egg mixture. Mix well with a wooden fork.

Preheat the oven to 225C. Cover an oven-sized shallow pan with baking parchment and spread out the batter evenly in the pan. Bake in the middle of the oven for about 7 minutes or until golden brown on top and a toothpick comes out dry. 

Take a new sheet of baking parchment, as big as the cake, and scatter with sugar. Remove the cake from the oven and let the steam evaporate for a few minutes, then turn the cake onto the sugared paper. Remove the pan and then the first baking parchment, carefully. Spread the jam onto the cake evenly, but leave a few centimetres each side bare. Roll the cake into a roll from the longer side, using the paper. Once rolled up, cover in parchment paper and leave to cool completely. Cut into slices once cool, remove the ends and serve. 

Victoria sponge

As you might know by now, I bake the birthday cakes for my office once a month. We haven’t got a budget big enough to get patisserie cakes and we were all so bored of the supermarket varieties. So the company pays for the ingredients and I bake away one night a month. I really enjoy it as I get to choose what to make and I have always loved to bake.

This month people had requested a traditional Victoria sponge so I made this classic with only one little addition – fresh strawberries. It went down a treat and it really is a wonderful summer cake.

I hade made this before, but this time I made the cake slightly higher and below is that recipe. The cake is incredibly easy to make, just don’t open the oven door until 30 minutes have passed (to avoid it sinking in the middle), then you’ll be fine. I prefer to make one sponge and cut it in half with a serrated knife, but feel free to use two cake tins (same size) if you wish.

Victoria sponge, serves 10

260 g plain flour

260 g caster sugar

260 g softened butter

5 eggs

1,5 tsp baking powder

1 tsp vanilla

Filling:

200 g strawberry jam

200 ml whipped cream

150 g sliced strawberries

Place all the ingredients in a mixing bowl and beat together with an electric whisk. Pour into a buttered and lined cake tin (or two of the same size). Place in a 175C oven for 35-40 minutes. Do not open the oven door until 30 minutes have passed.Cut the cake in half with a serrated knife and let it cool completely.

Place the bottom sponge on a cake plate and spread the jam onto it. Add the sliced strawberries and on top the whipped cream. Place the other sponge on top. Decorate with a few strawberries and dust with icing sugar.