Baking is something I missed during my holidays. I usually try to stay away from kitchen as much as possible during my holidays ;), and I wouldn’t miss the usual cooking at all, but baking is an exception. Am not a great baker though, but still I very much enjoy the whole process.
Usually, when am back from holiday, I reopen my kitchen by baking something. Its like a warming up for me to start the usual cooking. While I was going through my baking books, one of my friends called me up and said she is planning to visit me and I was more excited because I will be getting one more guinea pig for my baking adventure but just then I remembered her mentioning that she is on a non diary diet presently. Initially I was confused about what to make and finally after referring the books, I landed on this one.
Though I was very skeptical about the whole thing like…whether the roll will break while folding, whether the sponge texture will be correct etc; I was very happy with the end result. It came out really well. The ingredients are very simple and its really easy to make.
Here is the recipe:
- Eggs – 3, separated
Caster sugar – 1/2 cup
Self-raising flour – 3/4 cup
Hot milk/water – 2 tbsp
- Caster sugar – 1/4 cup
Jam – 1/2 cup
Preheat oven to 200 degrees, 10 minutes before baking. Grease 25* 30 cm swiss roll pan; line the pan with baking paper, bringing paper 5cm over edges, grease the baking paper.
Beat egg whites in small bowl with electric mixer until soft peaks form; gradually add sugar, 1 tbsp at a time, beating until dissolved between additions. With motor operating, add egg yolks, one at a time, beating until mixture is pale and thick. Meanwhile sift flour 3 times. Pour hot milk/water down side of the bowl; add triple sifted flour. Working quickly, use plastic spatula to fold milk and flour through egg mixture. Pour mixture into prepared pan, gently spreading mixture evenly into corners.
Bake cake in the preheated oven for about 8 minutes or until the top of cake feels soft and springy when touched lightly with fingertips. Meanwhile, place a piece of baking paper cut the same size as cake on board; sprinkle evenly with extra sugar. When cooked, immediately turn cake onto sugared paper, quickly peeling away the lining paper. Working rapidly, use serrated knife to cut away crisp edges from all sides of cake.
Using hands gently roll cake loosely from one of the short sides; unroll, spread evenly with jam. Roll cake again, from same short side, by lifting paper and using it to guide the roll into shape. Either serve jam roll immediately with cream or place onto wire rack to cool.
Notes: Though it tastes best on the day it is made, you can store it at room temp for 2 days in an airtight container. I used strawberry jam for the filling. I microwaved the jam for 15 seconds for warming it.
Recipe source: Australian Women’s Weekly