Roll the cake up again, nice and tightly. To stop it getting too messy I usually have another small bowl for the kids to pop the shell into. Add half of … Whisk the eggs and sugar together until they are light and frothy. Don’t shorten this step. Spatula (This isn’t really a job for children)! While the cake is cooking put a clean tea towel down on your work surface. Divide the sugar into two batches. Using a spatula, gently fold the flour into your egg/sugar mixture. Get your kids to grease a 33 x 23 cm (13 x 9 inch) Swiss roll tin and then line it with baking or parchment paper. If you don’t have any self raising flour, simply use plain flour and add 2/3 tsp of baking powder. As I have only ever made one fairly successful Swiss Roll in my life, I decided I needed a bit more practice. Mary’s Swiss Roll is one of the recipes featured in her Classic Recipes chapter, along with a couple of variations. Recipe: 4 large eggs 100g caster sugar 100g self-raising flour finely grated rind of 1 lemon 4 tablespoons lemon curd. This Mary Berry Swiss roll is a timeless classic, that with only four ingredients, is so easy to make. Get your kids to crack the eggs into a small bowl. Click here to opt-out of Google Analytics. I wanted her to get finished with the Swiss Roll as I needed to get started on the rest of the dinner. Once again I turned to my trusty Mary Berry’s Baking Bible to bake another recipe from my Cooking The Books Challenge. Crack the eggs into a small bowl. They’re all really simple tasks, but together make a really tasty treat. Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings. Put a piece of baking paper / parchment paper, slightly bigger than the size of your Swiss roll tin on top. And it looks quite special so no one need know how simple it is to make. When my daughter saw I was planning to bake a Swiss Roll … You can test that it's done by lifting the whisk out of your bowl – it should leave a trail in the mixture below. As the name suggests, this recipe is by Mary Berry. My eldest little boy (Boy No.1) decided he wanted to help me bake. Separate the egg whites from yolks and beat the whites with a hand mixer until frothy. Sift the dry ingredients in one big bowl. Preheat your fan-assisted oven to 200c. By this time my daughter had come back downstairs. Beat the eggs and sugar together until light and frothy and then add the sifted flour, carefully folding … Lemon curd and some soft cream cheese along with some mixed berries make a refreshing twist on the classic recipe. ( Log Out / The trickiest part of making a meringue roulade is the rolling part. Method. Anyway, as soon as it was out of the oven I called my daughter and told her to come down. She had got engrossed in something so I said I would take it out of the tin and do the trimming bits. Change ), You are commenting using your Facebook account. In the swinging '60s she became the cookery editor of Housewife magazine, followed by Ideal Home magazine. ( Log Out / Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping us to understand which sections of the website you find most interesting and useful. If you liked this Swiss roll, you’ll love our other cake recipes and our favourite easy bakes for kids. Get your kids to measure out the flour, then sift it into your mixing bowl. Method: Mary Berry Swiss roll. If you like a little extra zing you could also try a lemony filling. Now measure out the sugar and add that to the mixing bowl with your eggs. "A Berry Royal Christmas" — yet to be aired in the US — features the Duke and Duchess of Sussex chatting with beloved former "The Great British Bake Off" judge Mary Berry… This means that every time you visit this website you will need to enable or disable cookies again. Change ), You are commenting using your Twitter account. As an Amazon Associate I earn from qualifying purchases.. You will not be charged anything extra for this. Sieve. Preheat your oven to 220C / 200C Fan / 425F. Mixing bowl My name is Helen, and I’m a Mum of two little ones (4 & 6). Once the cake had gone into the oven (my oven is a fan assisted electric one, so the temperature was 200oC) my daughter disappeared upstairs to do whatever teenagers do in the depths of their bedrooms. Required fields are marked *. As the one she made in her GCSE Catering Practical got an A* from her teacher I think she is definitely the Swiss Roll expert in our house. Don’t cut all the way through it – just enough to leave a mark. adapted from ‘Coffee Swiss Roll’ by Mary Berry. They will also get to measure out the ingredients and mix them all together. Frosted Walnut Layer Cake from Mary Berry’s Baking Bible. Swiss Roll - recipe by Mary Berry Today I decided to bake a swiss roll to have as our dessert after Sunday tea. Grease a 33 x 23 cm (13 x 9 inch) Swiss roll tin and then line it with baking or parchment paper. When my daughter saw I was planning to bake a Swiss Roll she asked if she could do it. Well I was totally amazed by this yummy bake and we were rather greedy over it. While the cakes are baking, lay 2 sheets of baking paper (cut a little larger than the … A classic Swiss roll just has a simple jam filling and that’s what we went with. As I have only ever made one fairly successful Swiss Roll in my life, I decided I needed a bit more practice. She is known as the queen of cakes and has put together baking recipes in her book Mary Berry’s Baking Bible. Put the eggs into a large mixing bowl or free-standing mixer. Whisk the eggs, sugar and lemon in a bowl until frothy. Beat the eggs and sugar together for 5 mins with an electric hand whisk until thick and pale. It’ll take a good few minutes. Freestanding mixer A classic bake that brings with it a nice sense of nostalgia, this Mary Berry Swiss roll is so simple to bake it's perfect for children. I also have wet wipes handy to wipe messy hands. Remove the cake from the oven and turn it out onto the baking paper. ( Log Out / This Lemon Swiss Roll is from Mary Berry’s Baking Bible. Click here to opt-out of Google Analytics. Gently turn and shake your tin so the mixture flows into all the corners of the tin, and is level across the tin. Make sure you can't see any flour left at the bottom of your mixture. We like to bake and cook together and in this website, I want to share some recipes as well as hints and tips so more people can enjoy cooking with their little ones like we do. Score a line 2cm (just under an inch) from the short edge of your sponge. Keeping this cookie enabled helps us to improve our website. For the Technical Bake, bakers must duplicate Mary Berry’s classic cherry cake, to Berry’s exacting standard. You can find out more about which cookies we are using or switch them off in settings. Please refer to my Privacy Policy Page for more details. Grease a swiss roll tin and line with parchment. Cook blog share 2020 week 22: fruit filled recipes. COFFEE SWISS ROLL. Once your sponge has cooled, unroll it then spread the jam in the middle with a knife of the back of a spoon. 100g (2/3 cup) self raising flour*, For the filling Beat the eggs and sugar together until light and frothy and then add the sifted flour, carefully folding it into the mixture. Remove the cake from the oven and turn it out onto the baking paper. Your email address will not be published. If you disable this cookie, we will not be able to save your preferences. Don't cut all the way through it – just enough to leave a mark. Unlike when making a Classic Swiss Roll, with meringue, at least, it will crack when you roll it – that´s just part of its charm! Sprinkle with icing sugar (optional) serve and enjoy. Digital scales Pour the mixture into your prepared Swiss roll tin. You can test that it’s done by lifting the whisk out of your bowl – it should leave a trail in the mixture below. It’s ready when the sponge has turned a nice golden shade of brown and is starting to shrink away from the edges of the tin. Mine normally tap the eggs onto the edge of our metal mixing bowl before pushing their fingers in and dropping the egg into the bowl. Bake the sponge Pour the mixture into your prepared Swiss roll tin. Use your tea towel to help you, then leave the sponge to cool. Change ). 4 tbsp jam (raspberry or strawberry). Bake the sponge in the oven for 8 – 10 minutes. Baking therapy from my very own Yorkshire Bakery. Please enable Strictly Necessary Cookies first so that we can save your preferences! Put them into a large mixing bowl or free-standing mixer. Once your sponge has cooled, unroll it then get your kids to spread the jam in the middle with a knife of the back of a spoon. Finally, from your score mark, roll your Swiss roll sponge up. Mary’s Swiss Roll is one of the recipes featured in her Classic Recipes chapter, along with a couple of variations. Then trim the edges of your sponge with a sharp knife so you have a nice neat rectangle. It's ready when the sponge has turned a nice golden shade of brown and is starting to shrink away from the edges of the tin. She could finish off the rest seeing as she wanted to do it in the first place! Ingredients. Gently turn and shake your tin so the mixture flows into all the... Bake the sponge in the oven for 8 – 10 minutes. Gently fold in the flour in two batches using a large metal spoon. Measuring cups So here’s how my daughter (with a tiny bit of help with one stage from me) made this utterly scrumptious bake! The following night my hubby finished it off. Cookie should be enabled at all times so that we can save your preferences for cookie settings so have. Could finish off the rest of the back of a spoon cookie, we will not able. Can provide you with the Swiss roll tin on top to bake another recipe from my cooking the Books....: Mary Berry ’ s a fat-less sponge which is great if you want cake. 8 – 10 minutes I didn ’ t see any flour left at the Cordon Bleu in Paris Bath! I earn from qualifying purchases.. you will need to enable or disable again. While the cake from the oven for about 10 minutes anyway, as soon as it out. 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