Читать книгу The British Baking Book - Regula Ysewijn - Страница 34

Swiss roll

If you aren’t going to serve the cake immediately, it’s best to stabilize the

cream with gelatin. Soak 2 gelatin sheets in a bowl of cold water. Beat

the cream until it has the consistency of yogurt, then drain the gelatin

and heat it in the microwave for 10–15 seconds. Let it cool slightly, then

beat the cream further, pour in the liquid gelatin, and beat until the

cream is stiff.

You can also replace the cream with vanilla ice cream. Re-roll the cake

with the paper around it and freeze before serving.

37

For 8–12 people

For the cake

4 egg whites

½ cup (100 g) superfine sugar

4 egg yolks

grated zest of ½ lemon

¹⁄

³

cup (45 g) plain white flour

¹⁄

³

cup (45 g) rice flour or 7 Tbsp (45 g)

cornstarch

butter, for greasing

superfine sugar, for dusting

For the filling

¾ cup cream with at least

40% fat

1 Tbsp granulated white sugar

4-6 Tbsp strawberry jam

chopped pistachio nuts, to garnish

fresh strawberries and raspberries,

to garnish

For a 10 x 15–inch jelly roll tin

Preheat your oven to 400°F. Grease the jelly roll tin with butter, line with

parchment paper, and sprinkle with superfine sugar.

In a bowl, beat the egg whites to stiff peaks and then add the superfine sugar, one

spoonful at a time. Keep beating until the mixture forms a meringue. Beat the egg

yolks in another bowl.

Add a teaspoon of meringue to the egg yolks, then mix in the grated lemon zest.

Transfer the egg yolk mixture to the meringue and mix well. Carefully fold in the

flour and rice flour or cornstarch so that the volume is retained. Spoon the batter

into the tin and smooth the top.

Bake for 6–8 minutes until the cake has a golden blush. Remove the cake from the

tin and place it on a sheet of parchment paper with a tea towel underneath, then

roll it up from the short side and let it rest until you are ready to assemble. This

will make rolling up the filled cake much easier.

For the filling, whip the cream with the granulated sugar. Unroll the cake and

spread it with the jam, followed by the whipped cream. Re-roll the cake and

decorate it with chopped pistachios and fresh berries.

Swiss roll, or jelly roll, originated in the 19th century. Its origins are not entirely certain because many cultures

have a similar cake. The British are extra enthusiastic because it reminds them of that other classic, jam roly-poly.

You can experiment with the flavors of fillings and toppings, but my favorite will always be the classic combination

of strawberry and cream.