Golden kiwifruit Swiss roll

Image 1: Golden kiwifruit Swiss roll

Food Synopsis: Sweet and juicy golden kiwifruit pieces, rolled with whipped cream in a light sponge cake.

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Wow. First time I've made a sponge right. It must've been my lucky day, since the cake rose at an even thickness along the whole slice of sponge. It was flexible enough to rolls easily after coming out the oven, and my pan was sufficiently flat enough no to notice the slight curve on the sides. This was probably helped by not sparing any expense with trimming the edges before rolling!

Lots of work to do this recipe, and lots of hoping that it turns out right too. Might try it again on another lazy Sunday afternoon.



Recipe

Adapted from "Mango filled Swiss roll", Successful baking folder, Section 1 Card 10

Prep: 30 mins

Baking: 10 – 12 min plus cooling

Serves 6 – 8

Sponge:

3 large eggs

125g / ½ cup caster sugar

125g / 1 cup plain flour

1 tsp ground cinnamon

Extra caster sugar to sprinkle

Filling:

150ml fresh or thickened cream

2 ripe mangos (I used 3 ripe golden kiwi fruits instead)

Method

1. Preheat the oven to 220°C. grease a 33 x 23 cm Swiss roll tin. Line the tin with non stick baking paper
2. Put the eggs and sugar into a large mixing bowl. Whisk with an electric mixer for 8 min, or until light and creamy and the beaters leave a trail when lifted
3. Sift the flour and cinnamon twice. Sift half the flour mixture over the eggs and sugar mixture. Fold in gently with a large metal spoon. Sift the remaining flour mixture over and fold in gently until just combined. Stir in 4 tsp hot water
4. Pour the mixture into the prepared tin. Tilt the tin to spread it into the corners. Bake for 10 – 12 minutes, or until firm, rise and golden.
5. Sprinkle a sheet of grease-proof paper with caster sugar. Turn out the sponge onto the sugar dapper. Peel off the lining paper. Trim the edges.
6. Roll up the sponge from a short side, with the paper inside. Leave the roll to cool completely
7. For the filling, whip the cream until stiff peaks form. Peel the mangoes and dice the flesh. Fold into the cream
8. Unroll the sponge carefully and remove the paper. Spread with the mango cream and roll up again. Sprinkle with extra caster sugar and serve

Cook’s tip: Make sure you roll up the sponge while it is still hot. It will crack if rolled up when cold.