My daughter and I have been watching the Great British Baking Show. With that being said, it inspires both of us to bake new things that we haven’t tried before. I decided to give a swiss roll a try. The sponge was delicious but I will keep working on the perfect jam. I found the sponge recipe on the website http://www.letseatcake.com. The only problem with this recipe for me was that all ingredients were in grams. I did my own conversions and the result was a delicious and light sponge. The strawberry jam recipe was found on http://www.allrecipes.com.
- 3/4 cup caster sugar + 2 TBS for dusting parchment paper
- 1 cup all-purpose flour
- 1/4 tsp salt
- 4 large eggs (room temp)
- 1/8 tsp vanilla
- 2 pounds fresh strawberries
- 4 cups sugar
- 1/4 cup lemon juice
Preheat oven to 350 Fahrenheit.
Create caster sugar if needed by pulsing granulated sugar 15 times in a food processor, set aside. Line 9X13 pan with parchment paper. Sift flour and salt together in a small bowl. Separate egg yolks and whites into separate bowls. Add caster sugar and vanilla to egg yolks, whisk and set aside. Whip egg whites to soft peaks, set aside and clean mixer. Whip egg yolk mixture on high until the mixture has grown in size 3 to 4 times and batter has reached ribbon stage (approx. 5 min). Fold in the flour mix. Fold in the egg whites mix. Pour batter into prepared pan. Bake for 10-12 minutes.
While it is cooking lay a piece of parchment paper out and dust it with 2 TBS sugar. When cake is done flip it immediately onto parchment paper. Remove the paper it was baked on. Score the short end closest to you 1/2 inch from the end and begin to slowly roll up until entire cake is rolled. Cool before adding the filling.
Crush strawberries until you have 4 cups of mashed berries. In a heavy bottomed saucepan mix together strawberries, sugar and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high and bring to a full rolling boil. Stir often until it reaches 220 degrees F.