Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.

Wednesday, 1 May 2013

World Baking Day and Swiss Rolls



The 19th of May is World Baking Day!   A day when bakers the world over will be encouraged to break out of their comfort zone and Bake Brave!  I was asked to participate and donate a recipe to the cause and I decided that you can't get simpler or tastier than a simple Swiss Roll.

Funny how things are named different things in different places.  In Canada, we would call this a jelly roll . . . over here it becomes a Swiss Roll . . . and I have no real idea of where the name came from, but if you click here, you can find out all sorts of things about them.  I found it quite fascinating, and what was really interesting was that there seems to be a similar creation in a lot of cultures . . . a rose by any other name and all that!!  At the end of the day it doesn't really matter what it's called . . . it only really matters that it tastes good and goes down well with a hot cuppa!

Swiss Roll is the perfect cake to bake.  It goes together very quickly and you can have one done and finished and be eating it well within half an hour,seriously!! 

But . . . that's not the best news.  The really good news is that . . . IT'S COMPLETELY FAT FREE!

I know . . . what a bonus!!  I am all for fat free . . . of course that doesn't mean it's calorie free . . . and you still do have to bear in mind that extra calories are extra calories and they still add up . . . but it is nice to know that if you are going to indulge in a treat, it can at least be that little bit less bad for you than say . . .  a chocolate brownie or some other decadent indulgence!! 

Yep!  Not an ounce of fat to be seen.  Well . . .of course that is all depending on what you fill it with.  Obviously cream and curds and caramel are going to be more fattening . . . but using preserves . . . well, there's no fat in there, and if you get the low sugar jam, or the sugar free jam, how bad can that be, really???

It's really quite a versatile cake actually.  You can fill it with all sorts . . . whipped cream and fresh fruit, any flavour of jam which strikes your fancy, lemon curd . . . caramel . . . chocolate . . . it's really all up to you and what you feel like eating!!

Todd,  being the old fashioned fella that he is . . .  likes  it plainly filled with just raspberry jam.  Happily I quite concur!  I am a real jam lover myself I have to say!

It REALLY is quite scrummy.  Nom Nom!!  Enjoy!!  (I do think a dollop of whipped cream is also very nice on this . . . just sayin'!!)

*Swiss Roll*
Makes one 13 inch long roll, serving 6 to 8  people
Printable Recipe

A fatless sponge, rolled up with a jam filling.  You can  of course get more creative and fill it with all sorts, such as whipped  cream and fresh fruit, Lemon curd, etc.  Quick and easy to do and makes a  fabulously quick teatime treat!

4 large free range eggs
4  ounces (1/2 cup) caster sugar
100g (4 ounces) self raising flour (a  scant 3/4 cup)
caster sugar to sprinkle

To fill:
4  heaped tablespoons of strawberry or raspberry jam
(I go for the  larger amount rather than the smaller)

Preheat the oven to  220*C/425*F/Gas mark 7.  LIghtly butter a 13 by 9 inch swiss roll tin  and then line with baking parchment.

Place the eggs and sugar in a  large bowl. Whisk with an electric mixer on high until the mixture is  light and frothy and the whisk leaves a ribbon train when lifted out of  the bowl.  Sift the flour into the mixture, carefully folding it in at  the same time.  Do not over mix or your cake will not be as light as it  could be.  Turn into the prepared tin and gently shake it to level it  out, making sure that it spreads into the corners.

Bake in the  preheated oven for about 10 minutes, or until the sponge is golden brown  and has begun to shrink from the edges of the tin.

While the  cake is cooking lay a piece of parchment paper on the counter top larger  than the tin the cake is cooking in.  Sprinkle evenly with several  tablespoons of caster sugar.

Invert the baked cake onto the sugar  covered parchment paper.  Quickly loosen the paper on the bottom of the  cake and carefully peel it off.  Trim one short edge of the sponge with  a sharp knife, about 1 inch in from the edge, making sure you do not  cut it all the way through.

Allow to cool for several minutes and  then spread the jam evenly over the cake.  If the cake is too hot it  will absorb too much of the jam.  Roll the cake up firmly, starting at  the scored edge.  Allow to cool before slicing with a serrated knife.   Delicious!

So why not join bakers the world over on May 19th and Bake Brave!   Be sure to check out the World Baking Day Site where you can find 100 delicious baking recipes to suit every level of expertise!


  1. So yummy...just a little jam and a little cake and a lot of flavor. A great dessert!

  2. Back home there was a little bakery called D'Eons.They made the most luscious "Jelly Roll". Unlike most recipes I've found, theirs was sort of heavy and cakey. They certainly scrimped on the raspberry jam in the middle! One of my favorite memories of younger years was sharing a slice of this store bought treat (most of the time it was homemade all the way in our house)with my mum along with a pot of tea. Thanks for that memory Marie. I hadn't thought of this roll in many years and now I'll need to bake this, have a cup of tea and think of my beloved mum.

  3. What a lovely memory Noelle! Thanks so much for sharing it with me! As you can see, I don't scrimp on the jam, lol. I am such a glutton! I hope you enjoy this cake!! xx


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