Thursday, 10 October 2013

Honey Cream Swiss Roll

Honey Cream Swiss Roll

A variation on the well known Swiss roll this Honey Cream Swiss Roll version has that distinct honey flavour with mixed spices. The process of preparing this Swiss roll is in the whisking method to make the light sponge. This recipe uses light soft brown sugar which you will have to break down a bit before combining to the eggs to remove any lumps. Its a very straight forward recipe and method, as with any Swiss roll recipe self-raising flour is used but the recipe also relies on incorporating as much air as possible. The resulting sponge is light and pliable for handling.
Honey Cream Swiss Roll

The honey is added to the butter cream which is then spread onto the Swiss roll after rolling and cooling. Its a simple three ingredient butter cream using icing sugar, butter and honey.

Preparation 30 minutes, bake 10 to 12 minutes

Honey Cream Swiss Roll recipe and method

For the sponge
90g self raising flour
2 teaspoons of mixed spice
3 medium eggs
125g soft light brown sugar

Honey Cream Swiss Roll

Honey cream filling
125g unsalted butter
40g icing sugar
2 tablespoons of Honey

Preheat oven to 190°C Lightly grease a shallow 10" by 12" Swiss roll tray and line with baking parchment.

Sift the flour with the mixed spice three times, set aside. Now start whisking your eggs with a hand held electric whisk or stand mixer. After about 5 minutes or until the egg mixture is thick and creamy start adding the sugar a bit at a time until you have a smooth glossy thick mixture.

Pour batter into the prepared tin and bake for around 10 to 12 minutes. Once baked place on top of a cooling wire, now get a clean dish towel and lay it on top of your work surface, place the appropriate size baking parchment on top and sprinkle with icing sugar or super fine caster sugar.
Honey Cream Swiss Roll

Flip your sponge out and on top of the covered parchment paper and carefully peel off the baking parchment from the base of the sponge. Now roll the sponge from the short side with the help of the dish towel. Once rolled up set on top of a cooling wire to completely cool.

Make your honey cream by mixing the butter, honey and icing sugar together until smooth and creamy. Once the rolled sponge is completely cooled unroll and spread the honey cream then re-roll the sponge. Trim the ends of the roll and slice to serve immediately. 

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