Enlarge Swiss roll is one of those classic desserts that everyone loves but few have mastered! In this episode of Keep Calm And Bake food vlogger Caroline MiLi Artiss takes you through the steps, and gives you some great tips on how to roll it up without the cake breaking. Prep:30mCook:10mTotal:40m5 eggs, separated150 g caster sugar100 g plain flour25 g butter, melted1 1/2 tsp vanilla extract100 g icing sugar, plus extra for dusting6 strawberries, sliced120 g mascarpone75 g double cream3 tsp strawberry jamPreheat the oven to 190°C. Grease a 26cm x 35cm shallow Swiss roll tin or baking tray and line it with baking parchment.
Place the egg yolks, 1 tsp of vanilla and the caster sugar into a bowl and whisk until thick and fluffy. In a separate bowl whisk the egg whites until it forms stiff peaks. Sift the flour into the egg yolk mixture, then fold in the egg whites using a metal spoon. Once everything is combined spread it gently onto the baking tray and pop it into the preheated oven for 10 minutes.
After 10 minutes test your cake, it should spring back when you push it with your finger. Leave it to cool for 5 minutes. Sprinkle a piece of baking paper with a teaspoon of caster sugar, then turn the sponge out onto it. Carefully remove the baking paper you cooked the sponge on, and roll up the sponge with the new baking paper left in the middle. Leave it to cool down completely.
Fold together the whipped cream, the mascapone, the icing sugar and 1/2 a tsp of vanilla extract. Carefully unroll the cake, then spread it with the jam, followed by the strawberries and the cream filling. Carefully roll it back up without the paper, dust with a little more icing sugar and transfer to a plate or board.
