Use Locally - Issue 50 June 2017
Cake and an nd Bake e Apricot Jam Apricot Jam a S wiss R ol ol Swiss Roll Great for Great for a te teatime eatime trea treat, t, this light light spo ssponge nge cake day made. For cak e is best eaten e ten on ea on the da y iit’s t’s ma ade. F or off the our a chocolate chocolate version version replace l 25 25g o th  our with sifted wi th 25g sift ted cocoa powder. powder.
IIngredients: ngredientss: • 100g caster sug sugar, gar, plus extra for sprinkling sprinkling
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• 3 large eggs • J VHOI UDLVLQ J VHOI UDLVLQJ à RXU QJ à RXU FILLING
3.
• 100g unsalted butter butter,, softened • 225g icing suga sugar ar
4.
• Few drops van vanilla illa extract • 6 tbsp apricot conserve
5.
Serves Serv es 88-10 10 R eady in 40 minutes, miinutes, Ready pl us cooling tim me plus time
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33x23cm grease a 3 3x23cm Swiss roll tin and line the e base and VLGHV ZLWK EDNLQJ SDSHU /LJKWO\ JUHDVH WKH EDNLQJ SDSHU VLGHV ZLWK EDNLQJ SDSHU /LJKWO\ JUHDVH WKH EDNLQJ SDSHU Place the eggs e and sugar in a large mixing bowl and the whisk with a hand-held electric whisk until th he mixture thick is very thic k and pale and the whisk leaves a trail when OLIWHG RXW ² WKLV ZLOO WDNH WR PLQXWHV OLIWHG RXW ² WKLV ZLOO WDNH WR PLQXWHV 6LIW WKH à RXU RYHU WKH ZKLVNHG PL[WXUH DQG JHQWO\ IROG 6LIW WKH à RX XU RYHU WKH ZKLVNHG PL[WXUH DQG JHQWO\ IROG LW LQ ZLWK D PHWDO VSRRQ XQWLO MXVW LQFRUSRUDWHG 7XUQ WKH LW LQ ZLWK D PHWDO VSRRQ XQWLO MXVW LQFRUSRUDWH HG 7XUQ WKH o the prepared tin, tilting it gently to make sure mixture into WKH PL[WXUH VSUHDGV HYHQO\ LQWR WKH FRUQHUV WKH PL[WXUH H VSUHDGV HYHQO\ LQWR WKH FRUQHUV Bake in the e preheated oven for 8 to 10 minu minutes utes until the when sponge is pale p golden and springs back whe en lightly SUHVVHG ZLWK \RXU ÀQJHUWLSV :KLOVW WKH FDNH LV EDNLQJ SUHVVHG ZL WK \RXU ÀQJHUWLSV :KLOVW WKH FDNH H LV EDNLQJ sheet damp place a she eet of baking paper on a clean da amp tea towel DQG VSULQNOH ZLWK WEVS FDVWHU VXJDU DQG VSULQNO OH ZLWK WEVS FDVWHU VXJDU Quickly inv invert vert the hot sponge onto the pape paper er and peel of offf WKH OLQLQJ SDSHU 7ULP WKH HGJHV RI WKH VSRQJH DQG UROO XS WKH OLQLQJ S SDSHU 7ULP WKH HGJHV RI WKH VSRQJH DQG UROO XS ÀUPO\ IURP RQH VKRUW HQG ZLWK WKH SDSHU LQVLGH /HDYH WR ÀUPO\ IURP RQH VKRUW HQG ZLWK WKH SDSHU LQVLGH /HDYH WR FRRO FRPSOHWHO\ FRRO FRPSO HWHO\ 7R PDNH WKH EXWWHUFUHDP ÀOOLQJ EHDW WRJHWKHU WKH EXWWHU 7 R PDNH WK R KH EXWWHUFUHDP ÀOOLQJ EHDW WRJHWKHU WKH EXWWHU and vanilla a extract then gradually beat in the e icing sugar XQWLO VPRRW WK DQG FUHDP\ XQWLO VPRRWK DQG FUHDP\ &DUHIXOO\ XQUROO WKH FRROHG FDNH DQG UHPRYH WKH SDSHU &DUHIXOO\ X QUROO WKH FRROHG FDNH DQG UHPRYH H WKH SDSHU then Spread the e buttercream over the sponge the en spread the DSULFRW FRQVHUYH RQ WRS *HQWO\ UH UROO DQG VHUYH VOLFHG DSULFRW FRQ QVHUYH RQ WRS *HQWO\ UH UROO DQG VVHUYH VOLFHG
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