The “Beating” Goes On!

The tree has been taken to the chipper, most of the decorations have been taken down except for the twinkly lights on the windows simply because I can’t bear seeing them taken down, so up they will stay until…Valentine’s Day!  I hope everyone had a splendid holiday season!

One would have thought that with all the baking and cooking over the past month or so preparing for the holidays and entertaining guests, one would be exhausted and one would be correct! Except…

This “one” sees or reads something and thinks…hey I have all those ingredients in the house as we speak; I should make that! The inspiration for the filling came from our love of dark chocolate covered candied ginger. So, now the testing begins for my version of a “Swiss Roll”. And without further ado, here is the first “test”…comments to follow!

special ocaasionPhyllis’ “Swiss Roll”

Makes Approximately 10 Servings

For the Cake:

¾ cup unbleached flour
¾ tsp. baking powder
4 large eggs, room temperature
¾ cup granulated sugar
**1/3 cup Icing sugar & 2-3 Tbsp.

Make the Cake:

Spray a 15 x 10” rimmed baking sheet with non-stick cooking spray. Cut a piece of wax paper to fit the bottom of the pan; place onto the bottom of the pan & spray with non-stick cooking spray; set aside.
Preheat the oven to 400F.

Sift together the flour & baking powder; set aside. Using a stand mixer or a hand-held mixer beat the eggs until foamy on fairly high speed. Gradually add the ¾ cup of sugar; continue beating until the mixture becomes thick & light in colour, about 5 minutes.

Carefully fold in the flour mixture. Pour the batter into the prepared pan; place in the preheated oven & bake for 12 – 15 minutes or until the cake springs back when lightly touched.

While the cake is baking take a tea towel, not terry cloth, and using a sieve, sprinkle it lightly with icing sugar, covering area where the cake will be turned out onto.

Once the cake is baked, remove from the oven, run a thin metal spatula around the edges and turn the pan upside down onto the icing sugar covered towel; gently remove the wax paper & then roll the cake up fairly tightly in the towel & cool completely.

While the cake is cooling, prepare the filling:

1 cup mascarpone cheese, room temperature
¼ cup berry sugar/castor sugar
¾ cup whipping cream
4-5 Tbsp. finely chopped crystallized ginger
4-5 Tbsp. finely chopped dried tart cherries
2 oz. bittersweet chocolate, finely chopped
¼ tsp. vanilla extract

Make the Filling:

Whip the cream until very soft/floppy peaks form, gradually adding the sugar as you are whipping. Gently mix in the mascarpone & vanilla on low speed of the mixer, until just combined. Fold in the ginger, cherries & chocolate.

Once the cake is completely cooled, unroll and spread the filling over the entire cake; then gently, using the towel to help roll the cake at the beginning, roll the cake up as firmly as you can. Chill the cake until ready to serve. Cut into approximately ¾” slices and serve.

Here are the follow up comments straight fom the tasters!

Even though the first taste test of the Swiss roll was light and the filling complemented the cake well:

• The Swiss roll should be a chocolate cake which would better show off the pinwheel design of the cake when sliced.
• The non-chocolate Swiss roll is absolutely fantastic filled with the lemon filling I use for my Victoria Sponge Cake.

Phyllis Signature_01


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