Tuesday, 23 September 2014

Baby Sized Baby Shower Swiss Roll

 
Earlier in September we were thrown a wonderful Peter Rabbit themed baby shower and I was told not to bring anything!... But well, the invite said pot luck and when am I ever going to turn down a chance to bake something new!?
 
For my birthday I received a swiss roll pan (jelly roll pan) that I had been wanting for a long time.  I've never made one of these myself, but have been thinking about it a while.
 
I started simply, with a plain sponge, filled with strawberry jam and then, as I wanted to decorate it with some fondant pieces I knew I wanted to make I also covered the swiss roll in a vanilla buttercream.  Here's the recipe, and photos of the finished product!
 
Ingredients:
 
4 large eggs
4oz golden yellow sugar
4oz self-raising flour
 
Method:
 
1.  Preheat the oven to 400°F.  Lightly grease a swiss roll pan (or cookie sheet with high edges) and line the bottom of the pan with parchment paper, leaving the paper hanging over the edges.

 
2.  Using a stand mixer (or electric beaters), beat the eggs and sugar in a large bowl on high speed for 5 minutes, or until light and foamy.



 
3.  Sift the flour into the bowl and fold in lightly and quickly. 
 



 
4.  Pour the mixture into the prepared tin and smooth the surface.  Bake for 8-10 minutes, or until the sponge springs back when lightly touched.

 
5.  While the swiss roll is baking, lay a sheet of parchment paper on a tea towel.

 
6.  Once baked, turn the sponge out onto the paper, remove the original parchment paper from the bottom of the cake, and starting from a short end, roll up the sponge with the paper, using the tea towel as a guide.  Cool rolled up for at least 30 minutes.




 
7.  While the cake is cooling prepare your buttercream filling and decorations.  I made enough buttercream for a thin spread inside the roll and a thick spread on the outside.  (12 oz icing sugar, 9oz butter, 1 tbsp milk and 1 tsp vanilla essence beaten together).


8.  When the cake has cooled, and the filling is ready carefully unroll the sponge and spread with buttercream.  Add some spoonfuls of seedless strawberry jam and spread with a palette knife leaving a border at the edge of the cake so it doesn't all fall out of the sides!

 
9.  Carefully re-roll the sponge, and spread over the buttercream.  Smooth the edges and wipe away any excess on the platter.  I chose to already put the swiss roll on the platter it would be served on - I thought it would be best to decorate this way! 
 
 
 
10.  Add your decorations and enjoy the cake!

I used these great baby shower cookie cutters and used them with fondant.  I love how these imprinted cookie cutters work with fondant (check them out on my Baby Boy Elephant Cupcakes, and Zebra Birthday Cake to see the other times I've done this!)





And the finished product...




 
 
 
But why did I call this post baby sized?!  Well.  MAJOR melting problem.  I was stupid and left the cake out in a sunny car for longer than I should have done and the left hand side of the swiss roll definitely was not a pretty sight.  So, a good chunk had to be cut off but I was persuaded by my wonderful husband that I should still take some of it along.  BOO huge error.. Now, even in the middle of a Canadian Winter I will not be leaving anything buttery in the car!  At least the taste wasn't effected and I'm pretty pleased with how my first swiss roll turned out - now to try out lots of other flavour combinations, I feel like the possibilities are endless with this cake!
 
Here's a final snap of the dessert table - the fact that my swiss roll was baby sized did NOT matter one bit - just look at the amount of sweets there were, as well as the incredible Peter Rabbit cake and cookies that were made for us :-) 
 
 
 ... And now, the countdown is on!  More baby posts coming soon!

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