How To Make A Swiss Roll: Keep Calm&Bake S02E2/8

In this episode of Keep Calm And Bake food vlogger Caroline MiLi Artiss shows you how to make a classic Swiss Roll with a mascarpone and strawberry filling. Yum!

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Prep:30m
Cook:10m
Total:40m
Serves:8
Temp:190° c - 370° f

Ingredients:

5 eggs, separated
150 g caster sugar
100 g plain flour
25 g butter, melted
1 1/2 tsp vanilla extract
100 g icing sugar, plus extra for dusting
6 strawberries, sliced
120 g mascarpone
75 g double cream
3 tsp strawberry jam

Step 1: Prepare The Tins

Preheat the oven to190°C. Grease a 26cm x 35cm shallow Swiss roll tin or baking tray and line it with baking parchment.

Step 2: Make The Sponge

Place the egg yolks, 1 tsp of vanilla and the caster sugar into a bowl and whisk until thick and fluffy. In a separate bowl whisk the egg whites until it forms stiff peaks. Sift the flour into the egg yolk mixture, then fold in the egg whites using a metal spoon. Once everything is combined spread it gently onto the baking tray and pop it into the preheated oven for 10 minutes.

Step 3: Roll The Cake

After 10 minutes test your cake, it should spring back when you push it with your finger. Leave it to cool for 5 minutes. Sprinkle a piece of baking paper with a teaspoon of caster sugar, then turn the sponge out onto it. Carefully remove the baking paper you cooked the sponge on, and roll up the sponge with the new baking paper left in the middle. Leave it to cool down completely.

Step 4: Add The Filling And Roll

Fold together the whipped cream, the mascapone, the icing sugar and 1/2 a tsp of vanilla extract. Carefully unroll the cake, then spread it with the jam, followed by the strawberries and the cream filling. Carefully roll it back up without the paper, dust with a little more icing sugar and transfer to a plate or board.