Rhubarb swiss roll – Sami style
For a light afternoon treat, try this simple Swiss roll with a hint of vanilla and tart rhubarb filling - serve with whipped cream
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
12
MINUTES
Ingredients
110g plain flour
4 eggs
110g caster sugar
2 tbsp warm water
½ tsp vanilla extract
rhubarb and ginger jam
whipped cream
Equipment:
Swiss Roll tin, 1 x 10in (25.5cm) x 15in (38cm)
Method
Preheat the oven to 190°C. Line a large Swiss roll tin with greaseproof paper, cut to fit the bottom of the tin exactly. Brush the paper and sides of the tin with melted butter, dust with flour and caster sugar.
Sieve the flour. Years ago, we would put the eggs and caster sugar into a bowl over a saucepan of simmering water. Whisk the mixture until it is light and fluffy. Take it off the heat and continue to whisk until the mixture is cool again (now we use an electric mixer, so no heat is required.)
Add the water and vanilla extract. Sieve about one third of the flour at a time and fold it into the mousse using a large metal spoon. Pour the mixture gently into the tin.
Bake for 12-15 minutes.
Meanwhile put a sheet of greaseproof paper on the worktop and sprinkle with caster sugar. The Swiss roll is cooked when it feels firm to the touch in the centre, the edges will have shrunk in slightly from the sides of the tin. The Swiss roll must be rolled up immediately; if it gets cool it will crack. Turn the Swiss roll out onto the sugar coated paper.
Spread a layer of rhubarb jam evenly over the surface. Roll tightly with the help of the paper. Keep covered with the greaseproof paper until cool. To serve, unwrap and cut into ¾ inch (2cm) thick slices and serve with softly whipped cream.
