Morello Cherry Swiss Roll

Morello Cherry Swiss Roll A

It’s the cherries that make this dessert. Sweet and juicy, and vivid pink against the pale cream and sponge. I like making this because it can be whipped up in about an hour, and half of that time is waiting for the sponge to cool! Then it’s time to sit back, fork up and dig in!

Morello Cherry Swiss Roll

Makes 10 slices

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Ingredients

for the sponge

  • 3 medium eggs
  • 90g caster sugar
  • ½ teaspoon almond extract
  • 90g plain flour

for the filling

  • 200g morello cherry conserve
  • 250ml double cream

 

Method

Make the sponge: preheat the oven to 190°C (180°C fan)/375°F/gas mark 5, grease a 23x33cm swiss roll tin (or baking tray with a rim) and line with non-stick baking paper. Place the eggs, sugar and almond extract in the bowl of a freestanding electric mixer and whisk on high speed (or alternatively in a large bowl with a hand held electric mixer) for 6-8 minutes until very thick and pale, and leaves a thick trail (or ribbon) when the beater is lifted. Sift the flour over the mixture then carefully fold in using a spatula or large metal spoon. Transfer to the lined tin, spread evenly and bake in the oven for 10-12 minutes until risen, golden brown and springy to the touch (it will be more delicate than a standard sponge). Leave to cool in the tin on a wire rack.

Assemble the swiss roll: assemble as soon as the sponge is cool (leave it too long and the sponge will crack when it’s rolled). Cut a sheet of non-stick baking paper just bigger than the sponge and dust with icing sugar. Invert the cooled sponge onto the dusted paper and remove the lining paper before spreading the sponge evenly with the conserve, leaving a 2cm margin along one of the shorter ends. Whisk the cream in a medium-sized bowl (either by hand or using an electric mixer) until it holds its shape then spoon over the conserve layer and spread evenly using a palette knife (keeping the 2cm margin). Starting from the end with the margin, roll up the swiss roll to encase the filling using the paper to help. Chill in the fridge until ready to serve, slicing into 2cm wide slices. The swiss roll will keep in the fridge for a couple days wrapped well in foil.

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