I made my very first Swiss Roll! It was a lot easier than I thought it would be and a fun and different way to use up some extra frosting.
The recipe for the sponge came from a book that Quirk sent to me, Little Old Lady Recipes. It’s a very cute pocket sized book with simple American style meals like…well like Grandma used to make.
I liked that the book was small enough for me to carry around in my handbag. I read it on my morning commute to decide which recipe to make. The book is divided into several categories Breakfast, Soups & Salads, Refreshments, Supper and Sweets.
The recipes are so basic that they each only requires a few steps. It’s also filled with funny quips from real Grandma’s. There aren’t a lot of food pictures but I didn’t feel there was anything so difficult in there that I couldn’t picture in my head what it should look like.
This is definitely more of a novelty cookbook and I think it would be a cute gift for anyone that is moving away from home for the first time (It’s currently going for just over $5.00 on amazon). I also made the peach cake from the book and didn’t like the way it tasted. The Swiss Roll however tasted nice. Very spongy.
I filled mine with a leftover batch of vanilla buttercream but I think next time I would put something a little more fluffy and less sweet inside. The book also recommends homemade or store bought jam.
Filling (Jelly or leftover frosting)
1 cup sugar
pinch of salt
1 tsp vanilla
1/2 cup warm milk
1 tsp melted butter
1 cup plain flour
1 tsp baking powder
- Preheat oven to 375 F/190 C and grease a jellyroll pan (I just used my regular baking sheet and it was fine).
- In a large bowl beat the eggs and sugar together. Add the salt, milk, butter, flour and baking powder. Pour into the greased pan.
- Bake for 13 minutes, until light golden brown. Lay a piece of parchment on the counter.
- Turn the cake onto the parchment. If filling with frosting let it cool for a few minutes (the frosting will melt). Don't wait too long or you won't be able to roll it.
- Spread the filling all over the top of the cake. Roll up quickly. Keep wrapped in parchment or cling film until cooled and then slice.
adapted from Little Old Lady Recipes