cinnamon cream swiss roll

If you're thinking there's nothing super special about a swiss roll, you'd be right. But this particular recipe brings back so many fond memories of my childhood that I just had to share it with you. My sister Kat and I have been making this since we were in primary school and it has been a hit, especially with my dad, uncles and grandfather. Anytime we were invited out or had a party at home, mum would get us to make a few of these and they would be gobbled up in an instant! 

I love making this swiss roll - it's quick and easy and almost impossible to stuff up. But having said that, I will admit that although mine always tastes great, Kat's always tastes so much better! Not even the KitchenAid, with the promise of improving my baking skills, would help me surpass my sisters baking skills *sigh*.

1/2 cup (75g) plain flour

3 tablespoons (30g) cornflour

1 teaspoon baking powder

1 teaspoon custard powder

1/2 teaspoon cinnamon

3 eggs 

1/2 cup (125g) caster sugar

150ml thickened cream

1/2 teaspoon vanilla sugar

A drop of vanilla essence

Before getting started you will need to:

- set the oven to 190 degrees (or slightly lower if you have a powerful fan forced oven - I set mine to about 180 degrees)

- grease a swiss roll pan, line the base with non-stick baking paper and set aside

- open a clean tea towel on the bench, sprinkle caster sugar on it and set aside

Now, to the recipe... Sift the flours, baking powder, custard powder and cinnamon. 

Separate the eggs, placing the egg whites in a mixing bowl. Using an electric bench or hand mixer, beat the egg whites until stiff then gradually add the caster sugar while continuing to beat. Add the egg yolks and beat until the mixture forms a figure '8' and resembles thick cream. 

Using a tablespoon, FOLD in the sifted flour very lightly and remember NOT to overmix! If the mix looks too thick, add a teaspoon of water. Pour the mix into the lined pan and bake for 12 minutes. The cooked sponge should be light in color and light and springy to the touch. 

Turn the baked sponge onto the sugared tea towel, remove the paper, quickly trim all four sides to remove the crust and immediately roll up the cake and towel together. 

In another bowl, add the thickened cream, vanilla sugar and essence and beat until it becomes whipped cream. When the sponge is cool, unroll and spread the whipped cream. Roll and sprinkle a little more caster sugar and cinnamon.  

The recipe was originally taken from Cookery The Australian (core reading for almost every primary and secondary school home economics class!) however Kat and I have each adapted the recipe to suit our recipient. Kat's is particularly tasty as she omits the cinnamon, custard powder and cream and uses ma's homemade plum jam with a dash of homemade liquer for the filling. This is dad's favorite!

But today's swiss roll has been made especially for my super amazing grandfather - Deda John. I'd better be off as I'm sure he's sitting in his favorite armchair waiting for the swiss roll and another cup of coffee. 

Michelle xx