How To Make Swiss Roll | Good Housekeeping UK
- 5 years ago
Watch how to make a whisked Swiss roll sponge in this simple how-to video from the Good Housekeeping Institute Cookery School.
Find out how to make a deliciously airy, fatless sponge with our step-by-step video.
Ingredients:
125g (4oz) caster sugar
3 large eggs
125g (4oz) plain flour
1. In a large bowl set over a pan of hot water whisk eggs and sugar until mixture is thick enough to leave a trail when whisk is lifted from bowl.
2. Remove bowl from heat and continue whisking for about 5min, or until cool, and mixture is thickened and glossy.
3. Sift half flour over mixture.
4. Using a large metal spoon, gently cut and fold flour into whisked mixture. whisking method doesn’t use butter or baking powder, eggs and sifted flour give rise and a light finish.
5. Sift remaining flour on to mixture and lightly fold in, until only just incorporated. Watch out for floury lumps remaining in mixture. If you find any, lightly rub them with back of spoon and gently fold them in.
6. Pour into a greased and lined 33x23cm (13x9in) Swiss roll tin. Use spoon to gently spread mixture into corners. Bake at 200°C (180°C fan oven) mark 6 for 10-12min until well risen and springy to touch.
Find out how to make Swiss roll on the Good Housekeeping website: http://bit.ly/2WUzjyz
Explore more recipes, kitchen and lifestyle hacks and subscribe to the Good Housekeeping channel here: https://bit.ly/2TM6CWC
Find out how to make a deliciously airy, fatless sponge with our step-by-step video.
Ingredients:
125g (4oz) caster sugar
3 large eggs
125g (4oz) plain flour
1. In a large bowl set over a pan of hot water whisk eggs and sugar until mixture is thick enough to leave a trail when whisk is lifted from bowl.
2. Remove bowl from heat and continue whisking for about 5min, or until cool, and mixture is thickened and glossy.
3. Sift half flour over mixture.
4. Using a large metal spoon, gently cut and fold flour into whisked mixture. whisking method doesn’t use butter or baking powder, eggs and sifted flour give rise and a light finish.
5. Sift remaining flour on to mixture and lightly fold in, until only just incorporated. Watch out for floury lumps remaining in mixture. If you find any, lightly rub them with back of spoon and gently fold them in.
6. Pour into a greased and lined 33x23cm (13x9in) Swiss roll tin. Use spoon to gently spread mixture into corners. Bake at 200°C (180°C fan oven) mark 6 for 10-12min until well risen and springy to touch.
Find out how to make Swiss roll on the Good Housekeeping website: http://bit.ly/2WUzjyz
Explore more recipes, kitchen and lifestyle hacks and subscribe to the Good Housekeeping channel here: https://bit.ly/2TM6CWC