A lot of people get so nervous about Swiss Roll but it’s really not too hard to do. I’ve filled this one with some simple Clementine Marmalade I made with leftover clementines. You can use your favourite brand of marmalade or even some orange curd.
- 125g plain flour
- 125g caster sugar
- 4 medium eggs
- 1 tsp orange extract
- 200g marmalade
- 200ml double cream (optional)
- A KitchenAid with a paddle attachment or Electric Handheld Whisk
- A Swiss Roll Baking Tray – approx 2 x 25 x 30cm
To make it
- Preheat the oven to 200C line the Swiss Roll tray with greaseproof paper.
- Beat the eggs and half the sugar until thick and pale.
- Beat in the orange extract.
- Put the remaining half of the sugar in an oven proof bowl or baking tray into the oven for a few minutes and then add it to the beaten mixture and continue to whisk until it is all combined.
- Sift the flour into the mixture and fold it in. It’ll look almost like loose bread dough.
- Pour it into the Swiss Roll tray and level it out quickly.
- Bake it for 10 minutes. It should be golden brown and springy to touch.
- While it is baking lay a damp tea towel onto your work surface and then lay a sheet of greaseproof paper on top of that. This should be the same size as your Swiss Roll tray.
- Turn the sponge out onto this paper (top facing down) and then peel off the greaseproof paper the sponge baked on top of and leave this to cool.
- Once the sponge is cool, trim the sides as above
- Whip up the cream (or not if you prefer to make this slightly healthier!).
- Warm the marmalade slightly and then spread this over the base (topped with the cream).
- Slowly and carefully roll up the sponge using the paper. The cream will ooze out a little but it doesn’t matter. Just make sure the first roll is tight to get the even circle.
I served this with a little warmed marmalade and a cup of Assam.