Wednesday, 2 October 2013

Food Tech lesson #2- swiss roll

For our second lesson we were told to bring a filling for a swiss roll. as i have never made a swiss roll i wanted to make it different to the usual jam and cream. So i opted for a citrus cream cheese filling
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 



  1. preheat the oven at 200 degreese for fan and 220 for gass oven.
  2. beat caster sugar ans eggs together till they are thick ( my food tech teacher says the best way to 
  3. 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.)
  4. pour the flour in and gently mix the mixture being careful not to knock the air out of the mixture.
  5. once mix is combined at 1 tbsp of water this loosens the mixture a little.
  6. 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.
  7. 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.
  8. 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. 
  9. 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
  10. cut the edges of the cake.
  11. using another piece of grease proof the same size. place on top of the cake. roll the cake up and leave to cool
  12. while the cake is cooling make the filling by putting all the filling ingredients in a bowl and whip up using an electric whisk
  13. 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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