This recipe is quick and it is an easy cake to make, the only caveat is that you need to have a swiss roll tin to bake it but you can find them in most local supermarkets. The sponge recipe is from Rachel Allen’s Cake book.
Strawberry Swiss Roll
- Butter, melted, for greasing
- 4 eggs
- 125g Caster Sugar
- 2 Tablespoons Warm Water
- 1 Teaspoon Vanilla Bean Paste
- 125g Plain Flour, plus extra for dusting
- Some Icing Sugar for dusting
- 4 Tablespoons Strawberry Jam
You will also need a 25 x 38cm Swiss roll tin.
Preheat the oven to 180°C
Line the base of the swiss roll tin with baking parchment, brush the base and sides of the tin with melted butter and dust with flour.
Using a hand-held electric mixer, whisk together the eggs, caster sugar, water and vanilla bean paste until light and fluffy. Sift in the flour and fold into the mixture.
Pour the mixture into the prepared swiss roll tin and bake in the oven for 15 minutes or until the centre of the sponge is slightly springy to the touch.
Take a piece of baking parchment slightly larger in size then the tin and spread out onto a worksurface. Sprinkle the paper with caster sugar, this will stop the cake from sticking to the paper. Quickly flip the Swiss roll tin over onto the sugared paper and carefully remove the tin and parchment from the bottom of the cake.
Place a clean slightly damp tea towel over the cake when it is cooling, this will prevent drying out and cracking when you roll it up. Personally I never have the patience to wait until it is completely cool, nobody minds a few cracks in the sponge when they’re hungry!
When the cake is cool spoon the strawberry jam onto the cake and spread evenly. Roll up the swiss roll away from you and carefully transfer to a serving plate.
Sift some icing sugar on top for decoration.
Zoe adding the finishing touches to our swiss roll
We bought some cute biscuit cutters and decided to test them out on my favourite biscuit recipe. The recipe is from The Great British Bake Off Book.
- 225g unsalted butter, softened
- 200g caster sugar
- One large free range egg, at room temperature
- 1 teaspoon vanilla bean paste
- 450g plain flour
- Good pinch of salt
Beat the butter with an electric mixer until creamy. Gradually beat in the sugar.
In a small bowl beat the egg and vanilla together with a fork until frothy, then gradually beat into the butter mixture. Sift the flour and salt into the bowl and work them into the butter mixture with your hands to make a shortbread–like dough. Bring the dough together into a ball, then flatten to a thick disk. Wrap in cling film and chill for 20 minutes until firm enough to roll out.
Roll out the dough on a lightly floured worked up to 4mm thickness.Using floured biscuit cutters, cut out shapes and then gather up the trimmings into a ball and re-roll and cut more shapes. Arrange the shapes well apart on lined baking sheets and chill for 10-15 minutes.
Preheat the oven to 180°C.
Bake for about 12 minutes until a pale gold colour. If necessary rotate the baking sheets halfway through baking so the biscuits colour evenly. Leave the biscuits to cool on the baking sheet, then carefully peel from the lining paper.
Oh I am very fussy about my apple crumble, any type of apple cake really. The thought of biting into an apple pie and feeling a crunch *shudder*
So if you like smooth apple, a spongy base with a sweet crumble on top, this is the recipe for you.
I have adapted it from a recipe for a Ballymaloe mincemeat crumble cake in Rachel Allen’s Cake book.
Yummy Apple Crumble
100g butter softened, plus extra for greasing
100g soft light brown sugar
1/2 teaspoon of vanilla bean paste
2 tablespoons of milk
175g self-raising flour
3 cooking apples
Icing sugar for sprinkling
For the crumble topping:
100g self-raising flour sifted
75g caster sugar
75g butter chilled and cut into 1 cm cubes
You will also need a 22cm diameter, loose bottomed cake tin with 6cm sides.
Now to Bake:
Preheat the oven to 180°C and butter the side and base of the cake tin make sure that the base of the tin is upside down so there’s no lip and the cake can easily slide off when cooked.
To make the crumble topping:
Place the flour and the caster sugar in a bowl, then add the butter and use your fingertips to rub in until the mixture resembles coarse breadcrumbs. Kids love to help with this, lots of fun and messy hands!
To make the sponge:
Cream the butter until soft in an electric food mixer and add the sugar and beat until the mixture is light and fluffy.
Whisk the eggs together in a small bowl with the vanilla bean paste and milk until just mixed then gradually add them to the creamed butter mixture beating all the time. Place the mixture into a large bowl and sift in the flour and fold in gently to combine.
Pour the mixture into the prepared tin then using a table spoon evenly spread it over the base of the tin.
Wash and peel the apples. I like my apples to be soft with a smooth texture in my cakes so I like to grate the apples before putting it in the cake. I use an electric kitchen machine for this but if you don’t have one you could just cut the apple into thin slices. When your apples are prepared, place them evenly on top of the sponge mixture. Finally sprinkle the crumble topping on top, be sure to completely cover the apple and sponge mixture below.
Place in the oven and bake for 50 minutes, if you insert a skewer into the centre of the cake it should come out clean. Remove from the oven and allow to cool in the tin for at least 20 minutes then loosen around the edges using the dull side of a knife and removed the sides of the tin, transfer your cake onto a plate and dust with sifted icing sugar.
I can only eat this cake warm but there are many members of my family that don’t care about the temperature. It is also lovely with a scoop of vanilla ice cream on the side.
Apple Crumble Cake