Mini Swiss rolls

Recipe from: 1/30/2003 12:00:00 AM
Ingredients 5
Servings 2


Serving Change
  • 4
    jumbo eggs, separated
  • 125
  • 180
    cake flour
  • 5
    baking powder


Preheat oven to 180 °C.
Line a Swiss roll tin with baking paper.
Whisk the egg yolks and half the sugar together until pale and thick.
Whisk the egg whites until soft peaks form.
Add the remaining sugar to the egg whites by the spoonful, beating until thick and glossy.
Add the egg yolk mixture to the egg whites and whisk until smooth.
Sift the dry ingredients together 3 times and gently fold into the egg mixture.
Turn the batter into the prepared tin, spreading evenly.
Bake for 9 to 11 minutes or until done.
Turn the Swiss roll out onto a damp tea towel sprinkled with sugar.
Roll the cake up lengthways, leave to cool slightly, then unroll.
Halve the cake lengthways and spread with a filling of your choice.
Roll up again and slice each roll into 4 or 5 uniform gingers, about 4 cm long.
Leave to cool.
Cover with remaining filling or icing (leave bottom uncovered) and roll in the ingredient given for each ariation.VariationsNutty mini Swiss rolls: Prepare the basic Swiss roll as described.
Beat 150 g margarine and 50 ml peanut butter together until creamy.
Add 750 ml icing sugar, 1 small egg and 5 ml vanilla essence and beat for 10 to 15 minutes in a blender until light and creamy.
Use about 250 ml of the mixture to fill and ice the Swiss rolls.
Roll in chopped peanut brittle.

Chocolate Swiss rolls
Prepare the basic Swiss roll as described, but add 50 ml cocoa powder to the dry ingredients.
Prepare the icing as described for peanut butter icing, but add 100 g sifted cocoa.
Use to fill and ice the Swiss rolls before rolling in crumbled Flake bars.

Read more on: bake  |  eggs


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