Swiss Roll

I have very fond memories of my mother making these as a child thy are best eaten on the day, believe me that is really never that hard to do!

125g plain flour
225g caster sugar
30g vanilla sugar
4 eggs
2 1/2 teaspoons baking powder

Separate  the egg whites from the yolks. Whisk the yolks until pale and add 125g of the sugar and whisk until pale and thick. Beat the egg whites into stiff peaks then gradually add the remaining 30g of vanilla sugar until soft peaks form. Sift the flour and the baking powder and incorporate with the egg yolks. Gently incorporate the beaten egg whites.

Spread the cake mixture onto a baking tray lined with baking paper, and cook for 10 minutes at 180 degrees. turn the cake out onto a damp cloth scattered with 100g of sugar.

Fill with the filling of your choice and roll up straight away!


BLACK CHERRY AND CHOCOLATE
Mix 100g dark chocolate with 30g of melted butter and 100ml of pouring cream, then mix with black cherry jam.

CHESTNUTS
Mix 100g of sweetened chestnut puree with 100g of Chantilly cream and 100g marron glace (candied chestnut) pieces.

NUTELLA AND SPECULAAS
Mix 150g warmed nutella with 150g crushed Dutch speculaas biscuits and 100g Chantilly cream.