140
Swiss Roll
Dish: Swiss roll tin 33 x 23 cm (13”x 9”), greased and lined with
baking parchment
Oven Accessory: wire shelf in lower position
1. Preheat oven on CONVECTION 200°C with wire shelf in position.
2. Whisk eggs and sugar together in a heatproof bowl until blended.
3. Stand bowl over hot water and continue to whisk eggs and sugar
until pale and creamy, and mixture leaves a trail on the surface
when the whisk is lifted.
4. Remove from hot water and whisk until cool and thick.
5. Carefully fold in half of the sifted flour, and then fold in the other
half.
6. Fold in 15ml (1tbsp) of hot water.
7. Tip the tin to allow mixture to run into corners.
8. Place tin on shelf and cook on CONVECTION 200°C for 10 mins.
9. Place sheet of greaseproof paper on a damp tea towel and dredge
paper with caster sugar.
10.Quickly turn the Swiss roll out onto the greaseproof and carefully
remove the baking parchment.
11.Spread with jam or desired filling.
12.Roll up from short side with the aid of the greaseproof paper.
13.Dredge with icing sugar.
Ingredients
3 medium eggs, beaten
125g (4½oz) caster sugar
125g (4½oz) plain flour
Filling
jam or cream
icing sugar to dredge
Fairy Cakes Makes 24
Dish: 2 x 12 hole bun tins 32 cm x 24 cm (12½" x 9½") + 24 paper
cake cases
Oven Accessory: enamel shelf in lower position + wire shelf in
upper position
1. Preheat oven on CONVECTION 190°C with enamel and wire shelf
in position.
2. Cream together butter and sugar until light and fluffy.
3. Add the eggs a little at a time, beating well after each addition.
4. Fold in the flour with the vanilla essence.
5. Fill the paper cases two thirds full with mixture.
6. Cook on CONVECTION 190°C for 15 mins. or until golden and firm
to touch.
Variation: Queen Cakes
Add 75g (3oz) sultanas in with the flour and cook as above.
Ingredients
175g (6oz) butter
175g (6oz) caster sugar
3 eggs, beaten
175g (6oz) self raising flour
5ml (1tsp) vanilla essence
