Cakes & Bakes: Swiss roll

Home-made Swiss roll | H is for Home #recipe #baking #cooking #cooking #cake #swissroll

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!

Egg yolks, sugar, vanilla extract and melted butter | H is for Home

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?

Whisked egg whites | H is for Home

For the purposes of this post (and our own personal preference) we’re going vanilla sponge with raspberry jelly.

Swiss roll batter poured evenly into a baking tray | H is for Home

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.

Sprinkled vanilla-infused granulated sugar | H is for Home

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.

Scoring the Swiss roll sponge to aid rolling | H is for Home

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!

Home-made Swiss roll | H is for Home

Delicious with an afternoon cup of tea – or served as a dessert with whipped cream.

Slice of home-made Swiss roll with whipped cream and fresh raspberries | H is for Home

Click here to save the recipe to Pinterest.

Swiss roll
Ingredients
  1. 4 eggs, separated
  2. 125g/4¼oz caster sugar + 2 tbsp extra for sprinkling
  3. ½tsp vanilla extract
  4. 50g/1¾oz butter, melted
  5. 130g/4½oz cake flour
  6. ¼tsp fine salt
  7. Almost a full jar of jam or soft-set jellyHome-made swiss roll ingredients
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Instructions
  1. Preheat the oven to 180ºC/350ºF/Gas mark 4
  2. Grease and line the bottom and sides of a Swiss roll tin or large baking tray with parchment paper
  3. Sift the flour(s) and salt into a mixing bowl from a height to incorporate air
  4. In a large mixing bowl, whisk together the caster sugar, vanilla extract and the egg yolks until the mixture is pale, airy and shiny
  5. Whisk in the melted butter
  6. Fold the flour carefully into this mixture, trying not to beat too much air out of the mixture. Set aside
  7. In another mixing bowl, whisk the egg whites to soft peaks (use a stand mixer/electric whisk for ease and speed)
  8. Gently fold the whites into the mixture in three stages
  9. Pour the mixture into the lined tin and tilt from side to side to cover evenly
  10. Gently bang the tin on to the workspace a couple of times to get rid of any air bubbles
  11. Bake for 10-12 minutes until golden brown and springs back when pressed with a finger
  12. Spread a clean, damp tea towel on a work surface
  13. Cut a piece of greaseproof a little larger than the tin, lay it on the tea towel and sprinkle over the extra caster sugar
  14. Loosen the sponge around the edges and then invert on to the paper with one of the short sides facing you
  15. Trim the 4 edges using a bread knife to neaten
  16. Gently score a straight line from end to end around 1cm from the edge closest to you
  17. 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
  18. Unwrap, flatten gently and spread with jam. Roll back up without the paper
  19. Slice to serve (with whipped cream and fresh summer berries)
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Adapted from How to cook the perfect...
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: White velvet cake with creamy mascarpone frosting

Slice of home-made white velvet cake with creamy mascarpone frosting | H is for Home

My chicken-sitting ended yesterday, I really enjoyed looking after them, they’re all such characters. During my 10 days of fostering, we must have got almost 100 eggs! We gave a few away and ate loads of omelettes, French toast and plenty of fried/boiled/poached eggs.

Baked white velvet cakes in their tins | H is for Home

Last week, I made a delicious all-yolk layer cake and, as promised, this week it’s an all whites one. It’s Rose Levy Beranbaum’s white velvet cake. Sometimes with this type of recipe, what you’re trying to achieve is a cake as white as pure, fresh snow. If that’s the case, you can make a few minor adjustments to the original cake recipe below.

Home-made white velvet cake with creamy mascarpone frosting | H is for Home

Instead of using vanilla extract, use white caster sugar that has been stored in an airtight jar along with a split vanilla pod for a few weeks so that the flavour infuses. Some people swear by the use of shortening such as Stork which gives less colour than butter. Other people who care more about the taste than the colour say that butter is far superior.

Have a look at the pair of YouTube videos below the recipe where Rose herself shows us how it’s done!

Click here to pin the recipe for later!

White velvet cake
For the cake
  1. 4½ large egg whites
  2. 240ml/8½ fl oz milk
  3. 2¼tsp vanilla extract
  4. 300g/10½oz bleached cake flour*, sifted
  5. 300g/10½oz caster sugar
  6. 1tbsp + 1tsp baking powder
  7. ¼tsp salt
  8. 170g/6oz butter, softened
For the frosting
  1. 275ml/9¾ fl oz whipping cream
  2. 225g/8oz mascarpone
  3. 125g/4½oz icing sugarHome-made white velvet cake ingredients
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For the cake
  1. Preheat the oven to 175ºC/350°F/Gas mark 4
  2. Grease two 23cm x 4cm (9-in x 1½-in) cake tins, line the bottoms with parchment paper, then grease again and flour
  3. In a medium-sized mixing bowl, lightly combine the egg whites, ¼ of the milk and vanilla extract
  4. In a large mixing bowl combine all the dry ingredients and mix on low speed for 30 seconds to blend
  5. Add the butter and remaining ¾ of the milk. Mix on a low speed until the dry ingredients are moistened
  6. Increase to medium speed (high speed if using a hand mixer) and beat for 1½ minutes to aerate and develop the cake's structure
  7. Scrape down the sides
  8. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure
  9. Scrape down the sides again
  10. Scrape the batter into the prepared pans and smooth the surface with a spatula. The pans should be about half full
  11. Bake for 25-35 minutes or until a skewer inserted near the centre comes away clean and the cake springs back when pressed lightly in the centre. The cakes should start to shrink from the sides of the pans only after removal from the oven
  12. Allow the cakes cool in the pans on wire racks for 10 minutes
  13. Loosen the sides with a small metal spatula and invert onto two other greased wire racks. To prevent splitting, flip over again so that the tops face up. Allow to cool completely before frosting
For the frosting
  1. With an electric mixer on medium speed, whisk the whipping cream until stiff peaks form (be careful not to overbeat, or the cream will become grainy)
  2. In another bowl, whisk together the mascarpone and icing sugar until smooth
  3. Gently fold the whipped cream into mascarpone mixture until completely incorporated
  4. Use immediately to frost the top of one cake
  5. Place the other cake on top of the first and frost the top & sides
Notes
  1. *If like me you're based in the UK and find it hard to find bleached cake flour in the shops, have a look at Kate Coldrick's meticulous method to make your own version
Print
Adapted from Rose's Heavenly Cakes
H is for Home Harbinger http://hisforhomeblog.com/
part I
 
part II



Cakes & Bakes: Yellow layer cake with buttercream icing

Slice of home-made yellow layer cake | H is for Home

Our neighbours have gone on holiday this week and have asked me to look after their chickens again. They have about twice as many chickens as they did last time… so that means twice as many eggs every day.

Separated eggs | H is for Home

I’ve been looking into recipes where you use lots of just yolks and just whites – as I don’t like to waste half the eggs. I found a couple of recipes by Rose Levy Beranbaum that fit the bill. I’ll be attempting her favourite yellow layer cake this week.

Flour, butter & sugar in a food mixer bowl | H is for Home

I decided to make the yolks-only cake first as I discovered, on my online travels, that egg whites can be easily and successfully frozen for use at a later date. Yolks take a little more effort. The yellow layer cake I made today – as you’ve probably deduced – uses just egg yolks.

Yellow layer cake batter in an orange vintage Kenwood food mixer | H is for Home

It also uses bleached cake flour, something you don’t tend to find in supermarkets here in the UK. I took a lengthy detour on the website of Rose’s Devon-based friend, Kate Coldrick, who shows you in great detail how to make your own substitute.

Yellow layer cake batter in a round baking tin | H is for Home Yellow layer cake cooling on a wire rack | H is for Home

I followed both Rose’s and Kate’s instructions almost to the letter, hoping that I’d produce a cake like never before.

Yellow layer cake sliced in half horizontally | H is for Home Yellow layer cake with buttercream icing in the centre and on the top | H is for Home

The sponge was light & airy and the texture was crumbly. I teamed it with a vanilla buttercream icing which complements, not overpowers the flavour.

Detail of a yellow layer cake with buttercream icing | H is for home

Stay tuned next week Thursday for my egg white recipe! Click here or on the image below to pin the recipe for later!

Yellow layer cake recipe | H is for Home

Yellow layer cake with buttercream icing
Cook Time
35 min
Cook Time
35 min
For the cake
  1. 4 large egg yolks
  2. 160g/5½oz sour cream
  3. 1½tsp vanilla extract
  4. 200g/7oz bleached cake flour*
  5. ½tsp baking powder
  6. ½tsp bicarbonate of soda
  7. 200g/7oz caster sugar
  8. ¼tsp salt
  9. 170g/6oz butter, softened
For the icing
  1. 250g/9oz butter, softened
  2. ½tsp vanilla extract
  3. 300g/10½oz icing sugar
  4. 1tbsp milk
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
For the cake
  1. Grease a 23cm/9-inch spring-form cake tin then line it with parchment paper
  2. 20 minutes or longer before baking, set an oven rack in the lower third of the oven and preheat the oven to 175ºC/350°F/Gas mark 4
  3. In a medium-sized mixing bowl, lightly combine the yolks, about ¼ of the sour cream and the vanilla
  4. In a stand mixer bowl, with paddle attachment, combine the cake flour, caster sugar, baking powder, bicarbonate of soda, and salt
  5. Mix on a low speed for 30 seconds to blend
  6. Add the butter and the remaining sour cream and mix on a low speed until the dry ingredients are moistened
  7. Increase to medium speed, or high speed if using a hand held mixer and beat for 1 minute to aerate and develop the structure
  8. Scrape down the sides
  9. Gradually add the egg mixture in 2 batches, beating for 20 seconds after each addition until fully incorporated
  10. Scrape the batter into the prepared pan. Smooth the surface. Bake for 35-45 minutes or until a skewer inserted in the centre comes away clean and it springs back when pressed lightly in the centre
  11. Remove the cake from the oven and allow it to cool on a wire rack for 10 minutes
  12. Loosen the sides of the cake with a small metal spatula, and remove the sides of the spring-form tin
  13. Invert the cake onto a wire rack and flip it again onto a second rack it so that the top faces up
  14. Allow to cool completely before slicing in half horizontally and icing the middle and top
For the icing
  1. In a large mixing bowl, cream together the butter and vanilla essence
  2. Blend in the icing sugar, a quarter at a time, beating well after each addition
  3. Beat in the milk and continue mixing until light and fluffy
  4. Keep the icing covered until ready to use
Notes
  1. *If like me you're based in the UK and find it hard to find bleached cake flour in the shops, have a look at Kate Coldrick's meticulous method to make your own version
Print
Adapted from The Baking Bible
Adapted from The Baking Bible
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Lemon curd

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Lemon curd layered sponge cake | H is for Home

For someone who claims to hate lemons, I sure cook a lot of lemon-based Cakes & Bakes recipes!

This week, I needed one lemon for something or other but saw one of those string bags of lemons in the supermarket for a whole 25p – cheaper than buying it singly.

I ended up with half a dozen lemons in the fruit bowl that needed using up. More drizzle cake? Cookies? Sorbet? Meringue?

I’ll let you in on a secret. Even though I generally can’t bear lemon, I LOVE lemon curd – I don’t know why! Lemon curd on hot, buttered toast is divine – and it’s a doddle to make.

I found a really simple recipe in my favourite celebrity chef, Delia Smith’s Cookery Course Part Two. I scaled up her recipe which made enough to fill two 400ml Mason jars. As well as being good on breakfast toast, you can use it in a sponge sandwich like I did here, lemon curd tarts or lemon roulade.

Lemon curd sponge sandwich with jar of home made lemon curd

Don’t worry if your mixture looks like it’s curdling when it begins to cook. Once the temperature is low, you keep stirring and the butter begins to melt – it will all be fine!

Cakes & Bakes: Lemon curd

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 2 x 400ml Mason jars

Cakes & Bakes: Lemon curd

Ingredients

  • 300g/10½oz caster sugar
  • 4 large lemons, finely grated zest and juice
  • 8 large eggs
  • 200g/7oz butter
  •  
  •  

Instructions

  1. Put the grated lemon zest and sugar into a large bowl
  2. In a large measuring jug, whisk the lemon juice together with the eggs
  3. Pour the lemon juice & egg mixture over the zest & sugar mixture
  4. Add the butter cut into small cubes and put the bowl over a pan of just simmering water
  5. Stir frequently until thickened - about 30 minutes
  6. Decant into sterilised jars before screwing the lids down tightly
http://hisforhomeblog.com/cakes-bakes/cakes-bakes-lemon-curd/

Cakes & Bakes: Sponge cake with raspberry and mascarpone cream

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Slice of sponge cake with raspberry and mascarpone cream with a cup of tea

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

Cook Time: 30 minutes

Yield: 8 slices

Cakes & Bakes: Sponge cake with raspberry and mascarpone cream

Ingredients

  • 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

Instructions

  1. Pre-heat the oven to 170ºC325ºF/Gas mark 3
  2. Lightly grease two 20cm/8" loose-based cake tins
  3. 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
  4. 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
  5. 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
  6. 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
  7. For the filling, combine the mascarpone and fromage frais in a bowl; a balloon whisk will amalgamate them more quickly
  8. Stir in the sugar and vanilla extract
  9. 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
  10. Press down carefully to sandwich everything together and finish off with a light dusting of icing or caster sugar
http://hisforhomeblog.com/cakes-bakes/cakes-bakes-sponge-cake-raspberry-mascarpone-cream/

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Piece of Cake

slice of chocolate sponge cake with dessicated coconut topping on vintage John Russell Black Velvet plate with coffee in matching cup & saucer | H is for Home

A new cake has been made for the tin by the kettle – a rather nice chocolate sponge cake with a coconut chocolate topping.

The recipe is taken from Delia Smith’s Cookery Course Part Two book. It’s based on her quick & easy ‘All-in-one sponge’ recipe:

  • 4oz/110g self raising flour, sifted
  • 1tsp baking powder
  • 4oz/110g soft margarine, at room temperature
  • 4oz/110g caster sugar
  • 2tbs cocoa powder
  • 2 large eggs
  • 2-3 drops vanilla essence

Pre-heat the oven to gas mark 3/325ºF/170ºC

Lightly grease a 7-inch/18 cm sponge tin and line its base with greaseproof paper (also greased) or silicone paper.

Take a large, roomy mixing bowl, and sift flour and baking powder into it, holding the sieve high to give the flour a good airing. Then simply add all the other ingredients to the bowl, and whisk them – preferably with an electric hand whisk – till thoroughly combined. If the mixture doesn’t drop off a wooden spoon easily when tapped on the side of the bowl, then add 1 or 2 teaspoonfuls of tap-warm water, and whisk again.

Add to the prepared tin, level off and bake on the centre shelf of the oven for about 30 minutes. When cooked, leave it in the tin for only about 30 seconds, then loosen the edge by sliding a palette knife all round and turn it out onto a wire cooling rack.

To finish:

Melt 100 g milk chocolate in a bowl over hot water (bain marie). Add 1 tbs dessicated coconut to the chocolate and spread over the top. Finish with a further sprinkle.

It can be tweaked with all kinds of other flavours, fillings & toppings – vanilla, ginger, dried fruit etc. We also like the look of this new version that Delia has on her own website

If you prefer a thicker cake with a middle layer of butter cream, jam etc, just double the quantities, and use two tins.

close up of chocolate sponge cake on vintage John Russell Black Velvet plate with vintage Joseph Rogers cake fork

It’s delicious – give it a go next time you have a few minutes to spare – and enjoy it with a nice cuppa!