140
BAKING
Swiss Roll
Dish: Swiss roll tin 33 x 23 cm (13”x 9”), greased and lined
with baking parchment
Oven Accessory: wire shelf in lower position
1. Preheat oven on CONVECTION 200°C with wire shelf in posi-
tion.
2. Whisk eggs and sugar together in a heatproof bowl until
blended.
3. Stand bowl over hot water and continue to whisk eggs and
sugar until pale and creamy, and mixture leaves a trail on the
surface when the whisk is lifted.
4. Remove from hot water and whisk until cool and thick.
5. Carefully fold in half of the sifted flour, and then fold in the
other half.
6. Fold in 15ml (1tbsp) of hot water.
7. Tip the tin to allow mixture to run into corners.
8. Place tin on shelf and cook on CONVECTION 200°C for 10
mins.
9. Place sheet of greaseproof paper on a damp tea towel and
dredge paper with caster sugar.
10.Quickly turn the Swiss roll out onto the greaseproof and care-
fully remove the baking parchment.
11.Spread with jam or desired filling.
12.Roll up from short side with the aid of the greaseproof paper.
13.Dredge with icing sugar.
Ingredients
3 medium eggs, beaten
125g (4½oz) caster
sugar
125g (4½oz) plain flour
Filling
jam or cream
icing sugar to dredge
Fairy Cakes Makes 24
Dish: 2 x 12 hole bun tins 32 cm x 24 cm (12½" x 9½") + 24
paper cake cases
Oven Accessory: enamel shelf in lower position + wire shelf
in upper position
1. Preheat oven on CONVECTION 190°C with enamel and wire
shelf in position.
2. Cream together butter and sugar until light and fluffy.
3. Add the eggs a little at a time, beating well after each addition.
4. Fold in the flour with the vanilla essence.
5. Fill the paper cases two thirds full with mixture.
6. Cook on CONVECTION 190°C for 15 mins. or until golden and
firm to touch.
Variation: Queen Cakes
Add 75g (3oz) sultanas in with the flour and cook as above.
Ingredients
175g (6oz) butter
175g (6oz) caster sugar
3 eggs, beaten
175g (6oz) self raising
flour
5ml (1tsp) vanilla
essence
