I made a Swiss roll.
I made a Swiss roll and it didn't crack.
I made a Swiss roll, and I didn't push him down a hill. (Come on, you knew that was coming!)
I was unduly worried about this recipe, having seen how contestants struggle with swiss rolls on Great British Bake Off, as if you followed the instructions exactly, it was a doddle. After serving this to my boss, there was a long pause before he passed judgement, "it's very good," when I enquired as to the cause of this pause, he informed me, "well, the first thought that went through my mind was, 'it's not chocolate'!"
Anyway, it rose nicely, rolled nicely, and stuck slightly to the tea towel (more icing sugar next time I think.) I filled it with a blend of raspberry puree and apple butter, as I didn't have any homemade raspberry jam, and didn't think damson jelly would quite cut it. The raspberry-apple combo was very good, and cut nicely through the sweetness of the sponge.
4 eggs, separated
180g caster sugar
1tbsp vanilla extract
120g plain flour
3/4 tsp baking powder
1/4 tsp salt
icing sugar, to dust,
160g raspberry jam.
Bake Off Style Instructions:
Make fatless sponge (whisked sponge)
Roll up sponge, whilst hot, on tea-towel dusted with icing sugar, leave to cool
Unroll sponge, spread with jam, re-roll.
Dust some more with icing sugar
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Edited to add: I'm entering this in#CookBlogShare