My daughter and I have been watching The Great British Baking Show. It inspires us both to bake new things we haven’t tried before. I decided to try a Swiss roll. The sponge was delicious, but I will keep working on the perfect jam. I found the sponge recipe on the website letseatcake.com, and I found the strawberry jam recipe on allrecipes.com.
Sponge
Ingredients:
- 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
Strawberry Jam
Ingredients:
- 2 pounds fresh strawberries
- 4 cups sugar
- 1/4 cup lemon juice
Directions:
Preheat oven to 350 Fahrenheit.
Create caster sugar if needed by pulsing granulated sugar 15 times in a food processor; set aside. Line a 9×13 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 the mixer. Whip the egg yolk mixture on high until it has grown 3 to 4 times and reached the 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 bakes, lay out a piece of parchment paper and dust it with 2 TBS sugar. When the 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, then slowly roll up until the entire cake is rolled. Cool before adding the filling.
Jam Directions:
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°F.
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