Swiss roll squares
I attempted to make Merry Berry’s swiss roll recipe -but the sponge broke in half when I tried to roll it up. To be honest, the sponge was quite dense and difficult to roll – in most Middle-European sponges, the eggs are separated and the egg whites get beaten into a thick foam, then mixed with the rest of the ingredients – this method provides a proper, light sponge imo!) . Anyway, I rescued the sponge by cutting it into 3 squares then stuck them onto top of each other with some jam between them. Then I sliced the cake into little cubes. They tasted delicious and went well with my afternoon tea!
Ingredients
Method
- Preheat the oven to 200°C and line a Swiss roll tin with baking paper.
- Beat the eggs and sugar together until light and frothy, then sift the flour into the mixture. Carefully mix until smooth.
- Pour the batter into the tin, then bake for about 10 minutes, until it’s light brown and coming away from the tin at the edges.
- Place a large sheet of baking paper on a work surface and sprinkle with icing sugar over it.
- Turn out the sponge onto the sugary sheet then and peel off the baking paper. Leave it to cool.
- Cut the edges off (about 5mm) then cut the sponge into 3 equal rectangular shapes. Spread jam on top of 2 then put them on top of each other (the one without jam should go on the top – with the sugary side facing upwards.)
- Cut the jam sponge sandwich into little squares, then dust with some more icing sugar. Serve on the same day of baking.