CENTREPIECE CAKES
TIP Swiss rolls tend to go stale quickly, so don’t make these cakes more than a day in advance
*THE BERRY DECORATION ON THIS CAKE CONTAINS RAW EGGS AND IS NOT SUITABLE FOR BABIES, TODDLERS, PREGNANT WOMEN OR THE ELDERLY. IF YOU LOOK UNDER 25 AND WANT TO BUY AGE-RESTRICTED PRODUCTS, YOU WILL NEED TO PROVE YOUR AGE. CHALLENGE 25. NO I.D. NO SALE
Basic Swiss roll V The base for our 3 cakes SERVES 8 READY IN 45MINS, PLUS COOLING PRICE PER SERVING 18p 5 medium eggs 115g caster sugar 110g plain flour 1tsp baking powder 1tsp vanilla extract 2tsp boiling water Raspberry jam and icing sugar, to decorate 1 Preheat the oven to 200C/ 180C Fan/Gas 6. Oil a 37cm x 25cm Swiss roll tin and line with baking paper. 2 Whisk the eggs and sugar for 5mins until pale and thick. Sift the flour and baking powder together – repeat 3 times. Add to the egg mixture with the vanilla and water. Fold together. 3 Spoon into the tin and spread evenly. Cook for 18mins until golden and the sponge springs back when pressed lightly. 4 Turn out the sponge onto clean baking paper. Peel off and discard the paper liner it was baked on. Roll up the sponge together with the new baking paper. Cool on a rack, then unroll. Discard the paper. 5 Spread on the jam. Roll up the sponge. Dust with icing sugar.
Each 68g serving contains: ENERGY
FAT SATURATES SUGARS Med Low Med
SALT Med
666kj 159kcal 3.6g 1.0g 14.3g 0.27g 8% 5% 5% 16% 5% of your reference intake. Typical energy values per 100g: 979kJ/234kcal
Raspberry swirl* The impressive-looking stripes are created with a red sponge mixture SERVES 12 READY IN 1HR 20MINS, PLUS COOLING PRICE PER SERVING 65p 5 medium eggs 115g caster sugar 110g plain flour 1tsp baking powder 1tsp vanilla extract 2tsp boiling water 1tsp Dr. Oetker Gel Food Colour in Bright Red 300ml double cream 1tbsp icing sugar, plus extra to decorate 200g pack raspberries, crushed with a fork 2tbsp Chambord liqueur Berries, to decorate 1 Separate 1 egg and set aside tsp of the white. Using the rest of the egg plus the other 4 eggs, follow the basic Swiss roll recipe to the end of step 2. 2 Spoon three-quarters of the cake mixture into the tin and spread evenly. Stir the red gel into the remaining mixture, then put in a piping bag with a plain, medium nozzle. Pipe diagonal lines across the plain mixture. 3 Follow the cooking and cooling instructions in steps 3 and 4 of the basic recipe. 4 Whip together the cream and icing sugar until soft peaks form. Fold in the raspberries and Chambord. Spread over the unrolled sponge. Re-roll and put on a serving plate. 5 Brush the berries with the reserved egg white, sprinkle with icing sugar to frost, then arrange on the cake. Each 92g serving contains: ENERGY
FAT
SATURATES SUGARS
SALT
1,051kj Med High Med Low 251kcal 15.6g 9.1g 13.8g 0.18g 13% 22% 46% 15% 3% of your reference intake. Typical energy values per 100g: 1,142kJ/273kcal
DECEMBER 2015 | ASDA.COM/RECIPES | 71