Fluffy swiss roll filled with soft whipped cream, fresh peaches and raspberry jam. if ever the UK gets a sunny summers day this is the cake to go for.
Ingredients
- 4 large eggs
- 100 grams | 3 ½ oz granulated sugar
- 100 grams |3 ½ oz self raising flour
- 2 tablespoons cornflour
- ½ teaspoon vanilla extract
- ¼ teaspoon cider vinegar
For the filling
- 300 ml | 10 ½ fluid oz double cream
- 2 tablespoons caster sugar
- ½ teaspoon vanilla extract
- 2 ripe peaches cut into wedges.
- 6 tablespoons seedless, raspberry jam, or to taste
Method
- Pre-heat oven to 180°C | 160°C fan, 350°F
- Grease a swiss roll tin, and line it with grease proof paper
Crack the eggs into a large mixing bowl and sprinkle the sugar, vanilla extract and cider vinegar over them. Using a hand blender, blend them slowly for 2 to 3 minutes until the sugar has dissolved. Once the sugar has dissolved, turn the speed on the mixer to high and continue to whisk until the mixture has doubled in size, it should be a pale custard colour. Sieve the flour and cornflour together, then add them to the egg mixture and gently fold them in, you need to take care to keep as much air in the mixture as possible. Once all the flower is folded in pour the mixture into the Swiss roll tin. Tip the tin from side to side until the batter is evenly spread across the bottom of the pan.
Bake for 10 to 12 minutes, take care not to overbake the cake as your swiss role will split when you roll it, the cake should be pale and spongey to the touch. Once cooked, take the cake from the oven and immediately sprinkle 2 tablespoons of castor sugar over the top. Place a fresh piece of greaseproof paper on the top, followed by a cooling rack upside down then tip the whole thing over the right way up. Remove the tin and peel the original greaseproof paper that you lined the tin with, off the cake. While the cake is still warm make a slight cut about 1 inch in from the end of the cake of the short side. Gently roll the cake from the short side keeping the greaseproof paper in place and leave the cake to cool.
In a bowl, stir the cream, caster sugar and vanilla extract together, then whisk to the soft peaks stage.
Once the cake has gone completely cold, unroll it and spread it with the raspberry jam, then cover the jam with the cream mixture. Place the peach wedges in lines across the short side in equally spaced lines. Carefully roll the cake back up this time removing the greaseproof paper as you go until you reach the end. Let the swiss roll stand for 5 to 10 minutes before you serve.