Swiss/Jelly Roll - Trial # 2 Cherry Swiss Roll
According to my baking guru, Zsuzsa, of "Zsuzsa Is In the Kitchen", who is the most amazing cake baker I know, my choice of a genoise batter for my Swiss Roll was more than a bit ambitious for a first attempt. I was going to try her recipe next, but I would have had to go shopping for cake flour first, which would have required changing out of my grubby sweats and going out to face the world. Not something I wanted to do on an early Saturday afternoon.
So, I did a quick hunt for a recipe which seemed simple and only required sacrificing 4 eggs not 6 to the experiment. Like Zsuzsa's recipe, it didn't include butter, and used a jelly roll pan size that I have. Unlike Zsuzsa's recipe however, it doesn't just depend on the egg foam for leavening but includes 1 tsp of baking powder. And I figured I needed all the help I could get at this stage in my Swiss Roll baking. I made one change, or rather addition, to the recipe, by adding the zest of one lemon, in tribute to Zsuzsa.
The recipe I used can be found here.
For a filling, I used about 1/2 cup of an imported French cherry jam, a cup of whipping cream sweetened with a scant tablespoon of sugar and a sprinkling of about 1/3 of a cup of well-drained sour cherries that had been preserved in a light syrup.
And the result ...
While my Swiss Roll didn't have the loft and airy quality of Zsuzsa's, which I still intend on making on a future weekend, it was baked all the way through, though a bit uneven in thickness, tasted good (great actually) and, after I correct some technical issues that I ran across while making the batter, I'm sure my next effort will be even better.
My problem now ... finding a home for the rest of the roll. :)
So, I did a quick hunt for a recipe which seemed simple and only required sacrificing 4 eggs not 6 to the experiment. Like Zsuzsa's recipe, it didn't include butter, and used a jelly roll pan size that I have. Unlike Zsuzsa's recipe however, it doesn't just depend on the egg foam for leavening but includes 1 tsp of baking powder. And I figured I needed all the help I could get at this stage in my Swiss Roll baking. I made one change, or rather addition, to the recipe, by adding the zest of one lemon, in tribute to Zsuzsa.
The recipe I used can be found here.
For a filling, I used about 1/2 cup of an imported French cherry jam, a cup of whipping cream sweetened with a scant tablespoon of sugar and a sprinkling of about 1/3 of a cup of well-drained sour cherries that had been preserved in a light syrup.
And the result ...
While my Swiss Roll didn't have the loft and airy quality of Zsuzsa's, which I still intend on making on a future weekend, it was baked all the way through, though a bit uneven in thickness, tasted good (great actually) and, after I correct some technical issues that I ran across while making the batter, I'm sure my next effort will be even better.
My problem now ... finding a home for the rest of the roll. :)