unfortunately if didn't go perfectly as i think i put to much filling and it kind of squirted out a bit but it still tasted good.
citrus cream cheese swiss roll
swiss roll
- 2 eggs
- 50g caster sugar
- 50g plain flour
filling
- 150ml double cream
- 100g cream cheese
- half a lemon zest
- half an orange zest
- preheat the oven at 200 degreese for fan and 220 for gass oven.
- beat caster sugar ans eggs together till they are thick ( my food tech teacher says the best way to
- know if there thick enough is if you do an figure of eight and it stays on top of the mix for 3 seconds its ready.)
- pour the flour in and gently mix the mixture being careful not to knock the air out of the mixture.
- once mix is combined at 1 tbsp of water this loosens the mixture a little.
- grease tin unfortunately i cannot give you a size at the moment for the mixture as we didnt measure it and we were not told but i will ask next lesson. anyway grease and line with grease proof paper.
- gently pour mixture into the tin. and gently tip the tin till the mix is evenly spread try not to use a spoon to spread the mix as this gets rid of some of the air.
- place in oven for 12 minutes. while in the oven. get a piece of grease proof paper that fits the swiss roll size sprinkle with a little caster sugar this prevents sticking once the cake is taken out of the tin.
- once taken out of the tin. tip onto the sugared geaseproof and gently peal the paper off. its best to rip the paper off in pieces
- cut the edges of the cake.
- using another piece of grease proof the same size. place on top of the cake. roll the cake up and leave to cool
- while the cake is cooling make the filling by putting all the filling ingredients in a bowl and whip up using an electric whisk
- once cake is cool roll out. spread filling you will probably not need to use it all. roll up and enjoy
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