Our food cupboard is full to bursting with last year’s home-made jams, jellies and other preserves. This year’s preserves have no place to live! One of the best ways to use up a fair amount of some of that jelly is to make a Swiss roll. Any excuse to make cake!
If you look on the internet, you’ll find a lot of debate about what constitutes a ‘proper’ Swiss roll. Vanilla sponge or chocolate sponge? Jam on its own or jam and whipped cream together? Whipped cream or buttercream?
For the purposes of this post (and our own personal preference) we’re going vanilla sponge with raspberry jelly.
You can buy a specialised Swiss roll cake tin for the job, but I’ve used a large, shallow baking sheet. I like my roll to have thinner, but a greater number of layers.
To attain a lovely, light sponge, cake flour is preferred. It’s much more widely available in the USA, but you can knock up a decent approximation yourself. For every 130 grams / 4¼oz of flour, remove 2 tablespoons and replace it with 2 tablespoons of cornflour. Just make sure you sift them together really well to combine.
There are a couple of tips for a successful rolling stage. Roll the sponge whilst it’s still warm, allow it to cool, unroll it, spread the jam/jelly/cream/buttercream and roll it back up again. The other tip is to make a straight, shallow groove along the entire width, about 1cm from the edge from which you begin the roll to help get it… rolling. Perhaps my photo above can better explain what I mean!
Delicious with an afternoon cup of tea – or served as a dessert with whipped cream.
Click here to save the recipe to Pinterest.
- 4 eggs, separated
- 125g/4¼oz caster sugar + 2 tbsp extra for sprinkling
- ½tsp vanilla extract
- 50g/1¾oz butter, melted
- 130g/4½oz cake flour
- ¼tsp fine salt
- Almost a full jar of jam or soft-set jelly
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- Preheat the oven to 180ºC/350ºF/Gas mark 4
- Grease and line the bottom and sides of a Swiss roll tin or large baking tray with parchment paper
- Sift the flour(s) and salt into a mixing bowl from a height to incorporate air
- In a large mixing bowl, whisk together the caster sugar, vanilla extract and the egg yolks until the mixture is pale, airy and shiny
- Whisk in the melted butter
- Fold the flour carefully into this mixture, trying not to beat too much air out of the mixture. Set aside
- In another mixing bowl, whisk the egg whites to soft peaks (use a stand mixer/electric whisk for ease and speed)
- Gently fold the whites into the mixture in three stages
- Pour the mixture into the lined tin and tilt from side to side to cover evenly
- Gently bang the tin on to the workspace a couple of times to get rid of any air bubbles
- Bake for 10-12 minutes until golden brown and springs back when pressed with a finger
- Spread a clean, damp tea towel on a work surface
- Cut a piece of greaseproof a little larger than the tin, lay it on the tea towel and sprinkle over the extra caster sugar
- Loosen the sponge around the edges and then invert on to the paper with one of the short sides facing you
- Trim the 4 edges using a bread knife to neaten
- Gently score a straight line from end to end around 1cm from the edge closest to you
- Whilst still warm, roll the sponge up as tightly as possible, rolling the paper in with it using the damp tea towel as an aid. Leave rolled up tightly until cooled
- Unwrap, flatten gently and spread with jam. Roll back up without the paper
- Slice to serve (with whipped cream and fresh summer berries)
Adapted from How to cook the perfect...
H is for Home Harbinger http://hisforhomeblog.com/
A Victoria sandwich is a quintessentially British cake and this sponge cake with raspberry and mascarpone cream is a little twist on that. It follows the Delia Smith all-in-one sponge recipe that I use as the base of many of my sponge cakes.
I spread a few large dollops of the wild raspberry jelly I made in the summer between the layers and used a mascarpone/fromage frais mix instead of whipped cream. I like that little bit of acidity it gives to counter the sweetness of the jelly. This is a lovely cake to have for afternoon tea!
Cakes & Bakes: Sponge cake with raspberry and mascarpone cream
- For the sponge
- 8 oz/220g self raising flour, sifted
- 2 tsp baking powder
- 8 oz/220g caster sugar
- 8 oz/220g butter or margarine (at room temperature)
- 4 large eggs
- 4-6 drops vanilla essence
- For the filling
- 8tbs raspberry jam or jelly
- 250g mascarpone
- 200g fromage frais
- 1tbs castar sugar
- 3 drops vanilla essence
- Pre-heat the oven to 170ºC325ºF/Gas mark 3
- Lightly grease two 20cm/8" loose-based cake tins
- Into a large mixing bowl, sift the flour and baking powder, holding the sieve high to give the flour a good airing. Then simply add all the other ingredients to the bowl, and whisk - preferably with an electric hand whisk - until thoroughly combined
- If the mixture doesn’t drop off a wooden spoon easily when tapped on the side of the bowl, add 1 or 2 teaspoonfuls of tap-warm water and whisk again
- Add equal amounts of the mixture to the 2 prepared tins, level off and bake on the centre shelf of the oven for about 30 minutes
- When cooked leave in the tins for only about 30 seconds, then loosen their edges by sliding a palette knife all round and turning them out onto a wire cooling rack
- For the filling, combine the mascarpone and fromage frais in a bowl; a balloon whisk will amalgamate them more quickly
- Stir in the sugar and vanilla extract
- Spread 4 tablespoons of jam/jelly over one of the sponge sandwiched, do the same with the other Spread the cream mixture over one of the sandwiches then put the other one, jam side down, on top
- Press down carefully to sandwich everything together and finish off with a light dusting of icing or caster sugar
I’ve just finished my first batch of summer jelly making.
Anyone following our Instagram feed will be aware of the hedgerow foraging in which I’ve been partaking over the past few weeks. The weeks of hot, sunny weather combined with some heavy downpours have made for a bumper wild fruit crop.
From the start of the wild raspberry season I was picking the fruit (I even managed to find a few white raspberries), rinsing them in a colander under the kitchen tap, freezing them… and then doing the same the next day, and the next, and the next until I had three 1-litre tubs full.
Jelly making day had arrived! I love the taste of raspberry preserve but I much prefer seedless jelly to jam.
I received this Tala jam straining kit, jelly bag replacement and wax discs from the nice people at the Craft Company. They have everything you could need to get started on your jam & jelly making odyssey!
Prior to having these, I was using a home-made contraption consisting of some muslin, a pair of chopsticks… it wasn’t a pretty sight!
The straining kit worked a treat. Simple to assemble and no mess and stains on the counter tops for a change!
I (loosely) followed a recipe I found in Cordon Bleu Preserving (it’s currently available at a penny!)
- 1.5 kg wild raspberries, rinsed & drained
- 1 kg jam sugar (as opposed to ‘normal’ granulated sugar it contains pectin to help with setting and citric acid as a preservative)
- 1 litre water
- Put the raspberries into a large jam/preserving pan with the water and cook gently on a low heat, stirring occasionally, until the fruit becomes a soft pulp
- While the raspberries are cooking, set up your straining kit and place it over another saucepan (see photo above)
- Carefully turn the cooked fruit out of the preserving pan into the jelly bag and allow to drip through overnight. Do not force it through as this turns the finished product cloudy
- Measure out the juice and add the jam sugar (the ratio is 1lb of sugar to every pint of juice or 500g to 600ml)
- Turn the sugar and juice back into the preserving pan and set on a low heat and stir until the sugar has completely dissolved
- Turn up the heat & boil rapidly until the jelly sets (see photo above). If you have a jam thermometer, the temperature should reach 104°C/220°F
- Decant into sterilised jars, cover each with a wax disc then screw the lid on once cooled
The quantity makes about 4½ jars-worth. Some for us and a couple of jars for presents.
We tucked in straight away with scones, clotted cream and a cup of tea each! We’ll be using the rest for morning toast & croissants. It will also make the perfect filling for a Victoria sponge.
The wild raspberry season round here is more or less done now but fat, juicy blackberries are just beginning to appear. I’ve already been stockpiling!