On a rainy afternoon, when all the indoor games have been exhausted and all the stories read, and the mood is low with the children, we bake a cake!
It was a case of mid week, what ingredients do we have in the larder to make a cake. Chocolate being an obvious choice from my darlings was out as that was eaten by Monday! So our second choice was Swiss Roll! One of our favourites 😉
150 g caster sugar
2 tbsp milk (at room temp)
1 tsp vanilla extract
150 g plain flour
1 tsp baking powder
1 tbsp granulated sugar
200 ml fresh cream
Preheat the oven to 180 C (Mine is fan oven)
Line a baking tray with baking paper and lightly grease with butter.
First step, whip up the eggs and caster sugar until thick and creamy mmmm this image reminds me of custard – might make some custard and stewed apple for dessert today……….. look at me, off on a tangent! Back to the recipe!
Once you have achieved this, stir in the milk and vanilla; gently!
Next step is to sieve in the flour and baking powder, it is probably best to do this in two stages. Gently fold in the flour with a spatula or metal spoon
Pour the mix onto your pre lined tray and bake for 10 minutes (yes only 10 minutes!)
Allow to cool in the tray for about 7 – 10 minutes. While it is cooling whip up your fresh cream and what ever filling takes your fancy. We sometimes use mandarin segments and dark chocolate or strawberries when in season.
Lay out some baking paper and sprinkle with 1 tbsp granulated sugar. Put the swiss roll face down onto the paper and gently peel away the baking paper from underneath.
Spread with the filling of your choice, in our case it was strawberry jam and cream and then roll firmly and quickly.