Swiss roll
| Ingredients | ||
| 5 | eggs | 5 |
| 1 | egg yolk | 1 |
| 75 g | sugar | 3/8 cup |
| 1 pkg | Dr. Oetker Vanilla Sugar | 1 pkg |
| 90 g | all-purpose flour | 7/8 cup |
| 1/2 tsp | Dr. Oetker Baking Powder | |
| Filling | ||
| 375 g | jam | |
| Dusting | ||
| 30 g | icing sugar | 1/4 cup |
Method
1. Preheat the oven. Grease and line the baking sheet with baking parchment. Fold the baking parchment along the open side of the baking sheet in such a way that it forms a rim.
2. To make the sponge mixture, whisk the eggs and egg yolk in a mixing bowl using a hand mixer with whisk at the highest setting for 1 minute until foamy. Mix together the sugar and vanilla sugar, sprinkle into the egg mixture over a period of 1 minute while stirring, and continue whisking for another 2 minutes. Mix together the flour and baking powder, sift and stir quickly into the mixture at the lowest setting.
3. Spread the sponge mixture on the baking sheet and put the baking sheet in the oven.
Top/bottom heat: about 200°C/400°F (preheated,
Fan oven: about 180°C/350°F (preheated, Gas mark 6 (preheated),
Baking time: about 15 minutes.
4. Immediately after taking it out of the oven release the sponge from the edge of the baking sheet, turn it onto baking parchment and leave it to cool on a work surface.
5. To make the filling, rub the jam through a sieve. Carefully lift the sponge off the work surface, peel off the baking parchment and remove the dark baking crust if there is any. Spread jam evenly over the whole sponge. Roll up the sponge starting with the long side, refridgerate and dust with icing sugar before serving.
Tip: Use Dr. Oetker Jam Express for a fresh taste!
This recipe was published in the book German Baking today by the Dr. Oetker Verlag (ISBN 978-3-7670-0599-0). This and many other Dr. Oetker baking and cook books can be ordered on www.amazon.ca
