Here goes another post in Apron Wisdom, where I learn to cook from others much better than me. I saw a post that I really really liked by Jess at j3sskitch3n.blogspot.com. It was her Swiss Roll Bombe. I craved it so much I kept going back to that post, just to look at it. Here’s her photo that I pinched off her site. This is what it’s supposed to look like. Does that look scrumptious or what?
Swiss rolls encasing Haagen Daaz Mango & Passionfruit and Chocolate Midnight Cookies ice cream. How could anyone NOT love this? After another million times of staring at this photo, I decided enough was enough. My cravings were taking over me and I have to make this now.
I pretty much followed her recipe almost exactly. I’m terrible when it comes to following instructions.
Ingredients (I doubled the ingredients to make more cake)
110g castor sugar
1/2 tsp vanilla extract
4 tbsp sifted plain flour
1 tbsp boiling water
Strawberry jam for spreading
- Preheat oven to 200°C.
- Beat eggs, sugar, and vanilla extract with an electric beater. Jess says to beat it until it gets to the “ribbon stage”. I couldn’t tell if it was.
- Then fold in the sifted flour and boiling water.
- Place greaseproof paper in a pan and spread batter evenly.
- Bake for 10-12 minutes or until centre is springy to touch.
- Once baked, turn the cake out onto towel and roll it up with the towel going in. Leave to cool on a rack with seam side down. I turned the cake out onto a piece of greaseproof paper instead. I’m not sure if that was very wise.
- Unroll the cooled cake, spread the filling and roll it up again. So far so good.
- Cut the roll into pieces of equal thickness.
And this was as far as I got. I mean seriously. Something went hideously hideously wrong somewhere. This is unlike any Swiss Roll I have ever seen. It is not fluffy, it does not look good, and why was there a thick clump of goo at the bottom?! I was sure it was cooked alright, because if I left it in any longer it would’ve gone solid.
This had nothing to do with the recipe, by the way. I completely blame it on my method because I have never in my life been able to fold anything in when it comes to making batter. I suggest you head over to Jess’s blog to learn how to do it right.
So much for satisfying my cravings. Next time, I shall just buy some Swiss rolls and fill it with ice cream.