Extra Information

Swiss roll
Programme duration:
Approx 20-25 minutes
Vanilla sponge mixture:
4 eggs
4 tbsp hot water
190 g sugar
3 tsp vanilla sugar
A pinch of salt
125 g self-raising flour
70 g cornflour
Icing sugar
Chocolate sponge mixture:
4 eggs
4 tbsp hot water
190 g sugar
3 tsp vanilla sugar
A pinch of salt
100 g self-raising flour
70 g cornflour
25 g cocoa powder
Icing sugar
Method:
1. Mix together the sugar, vanilla sugar
and salt in a bowl. Sift together the flour
and the cornflour (and, for the
chocolate sponge, the cocoa powder)
in another bowl.
2. Separate the eggs. Whisk the egg
whites with hot water until stiff. Add the
egg yolks to the whites a little at a time
and beat with a hand whisk. Gradually
drizzle the sugar mixture into the eggs,
continuing to beat with a hand whisk.
3. Sift the flour mixture into the egg
mixture and fold in using a balloon
whisk.
4. Grease the universal try with butter
and line with baking parchment. Pour
the mixture into the tray and smooth the
top with a palette knife.
5. Place the universal tray in the oven
on the shelf level given in the display.
Start the programme.
6. Turn the sponge out onto a
dampened tea-towel, with the baking
parchment still attached. Roll the
sponge up, including the baking
parchment, and leave to cool.
7. Once cool, unroll and fill with the
filling of your choice. Roll up again and
dredge with icing sugar.
Setting:
Automatic / Cakes/biscuits / Swiss roll /
Bake
Cakes / biscuits
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