Lets Bake A Swiss Roll

Well folks here we are again, and you have probably thought I’ve gone a little mad.😜 Presenting you with a Swiss Roll / Cake Roll for a lesson in basic intolerance baking…….🙈😂

But honestly I’ve not, cake rolls are a difficult as you make them to be, but the effect no matter what happens can be equally as stunning

The difference mainly between a standard Swiss Roll and a Cake Roll is size. A Swiss Roll Tin is 12″ x 9″ , where as a standard US Cake Roll is 10″ x 15″ its far more manageable and well if you want cake roll size just double my recipe I guess and go for it…….. let me know I’ve not tired it

Swiss Rolls are quick and easy to make, minimum time in the oven, but you need to plan a little ahead as there is the matter of cooling time……usual 2 hours. Don’t be tempted to put this in the fridge to speed up the process, it will end up in a major rescue mission, sit back let it cool and plan you decorations and filling.

And did you see how I said rescue, Rolls can crack I get about a 80 % hit rate on a complete un-cracked roll, so all I’m going to say is if you want something without ‘character ‘ go to the shop and buy one. I can assure you the chemicals they use help the roll. 🙊

I’ve tested various methods and ways to keep this simple for you, but the recipe started with Paul Hollywood’s Swiss Roll, a British institution , not only the bake but the man 😂😂. (His recipe is obviously Mary Berrys )

https://www.dailymail.co.uk/femail/food/article-5013617/Paul-s-classic-bakes-Swiss-roll.html

So lets crack on, or not as the case may be and get you rolling cakes 😍😍

Lots of pictures and lots of reading so go grab a coffee , and at the very end there may even be some pretty ones.

recipe

So there you go, look if I can do it so can you. There are lots of ways you can fill these. I had some lemon curd in the fridge I had from another bake and some ermine frosting so chose to use that as I like it as a cream subsitiute.

Less Sweet Flour Buttercream (aka: Ermine Buttercream)

Switch the Milk to Rice MIlk and use Vegan Butter at 80% the original recipe and your GF flour blend

This post is long enough so I’m giving you a link to another curd recipe, one day I will get round to typing mine up for you, but for now my fingers are sore😂😂😂😂😂😂😂

Vegan Lemon Curd

The Lemons I planned, I used my dehydrator for the first time not for cookies, so 145 C for 15 hours and they where done.

Get creative, if you get a cracks, cover it, no one will know, its all about the taste and the learning. The more you do the easier it gets. This week, I’ve made tooooo many, testing the best way and the best ingredients out to get as perfect as I can, so this is the final offering, the one that works.I

If you want Buttercream try https://sallysbakingaddiction.com/vanilla-buttercream, but only 80% of the fat in the recipe, or it will be a greasy mess

Or Cream, for a dairy alternative, try https://schlagfix.com/index.php/en/

The worlds your oyster 💕💕

Now for some pretty pictures, the sun decided to play right at the end 😍😍

Hope you enjoyed the post.

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Feel free to share me about, I’m really easy 😜😜😜 especially to the awkward intolerant ones !!!!

Until Next week

💜💜💜💜💜💜💜💜💜💜💜BYE💜💜💜💜💜💜💜💜💜💜💜💜