We hope this filled Swiss Roll sponge cake will take you back to your childhood and visits on a sunny day with a large lawn to run around on, stopping only briefly to indulge in an old fashioned sponge cake with oodles of cream.
We think it best to go a bit lean on the cream...(poetry in food) and then just serve extra on the side as whilst delicious in whatever state you manage to devour it in, you may lose it a little whilst endeavouring to roll it, keeping the filling inside the roll and then slicing and presenting in a 'restaurant' style...not really possible bakers, so give up now and just eat to enjoy. Always serve with generous amounts of paper serviettes....just a suggestion!
Oh and more fruit...always more fruit!
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- 4 eggs
- 120 Grams raw caster sugar BUY
- 1/2 Batch Cake flour Recipe
- 1 Pinch pink salt flakes BUY
- 20 Grams butter melted BUY
- 400 Grams cream BUY
- 20 Grams icing sugar plus some more
- 1 Tin passionfruit, pulp only
- 1 Punnet Fresh strawberries, sliced
- 2 kiwi fruit, peeled and sliced
Line a swiss roll tin with baking paper.
Preheat oven to 170℃.
Place eggs and sugar into the Thermomix bowl. Insert Butterfly. Whip 8 min/37°C/Butterfly/speed 3/MC off.
Whip 20 min/Butterfly/speed 3/MC off.
Add half the flour and salt to the Thermomix bowl and incorporate 6 sec/Interval/dough setting.
Add remaining flour and butter and incorporate 12 sec/Interval/dough setting. Continue combining by gently folding with a spatula.
Spread mixture into prepared tin and smooth with spatula.
Bake 15 minutes until just golden and springy to the touch.
Tip out hot cake onto a large tea towel. Discard baking paper. Roll up starting with the long side, wrapping in the towel. Rest till cool.
Place cream and icing sugar into the Thermomix bowl and whip 20 sec/Butterfly/speed 4 or until soft peaks form, then fold in passionfruit pulp with a spatula.
Fold in sliced strawberries and kiwi fruit.
Gently unroll cake and spread with cream.
Re-roll, dust with generous amounts of icing sugar. Serve immediately!
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