It has been, or better yet seems like, an eternity since I’ve been able to bake or have actually wanted to start bake again after my two week holiday 🙂
I wanted to come with a bang with my little swiss roll didn’t come as I’d hoped for, in regards to looks but taste wise it is always there 🙂
For the roll:
4 eggs (separated)
120 gr sugar
1tsp baking powder
2-3tbsp warm water
60gr soft butter
Food colouring (I used blue)
For the Filling:
300ml thickened cream
400gr canned peaches
Turn oven on 180°. Line a rectangular tray with parchment and grease it spraying oil.
Set the egg whites aside and mix yolks and sugar till pale. Add flour baking powder, water and butter until combined. Set aside and beat the egg whites reaching soft peaks.
With a spatula or metal spoon fold the egg whites with the rest of the batter mix. Pour 1/4 or the batter in a separate bowl and colour. Pour the blue batter in a piping bag and start drawing swiggly lines and circles. There is no specific design for this, I just wanted to try the technique behind it.
Freeze for 20 minutes. My freezer literally broke down a couple of weeks ago and it didn’t freeze as well as it should have so it smudged the design quite a bit in the later stages. On the other hand, the design might have been to intricate and should have more white space. I’ll have to try this again for either longer, or try baking this layer first and then the rest. Once it has set, pour the rest of the batter on top, spreading it evenly and then bake for 20 minutes.
take out of the oven, leave it to cool for a couple of minutes and then roll to avoid it cracking when the filling is in. Let it cool completely.
In the meantime whip the cream and drain the peaches.
Unroll the cake and spread the cream and position the peaches. When rolling, eliminate the excess cream from the sides.
And it is ready! Refrigerate until it’s time to serve. Enjoy! ciao for now! xox