Baking With Jeanette: How to Make Easy Slab Cake & Jam Swiss Roll

Описание: Welcome to Baking With Jeanette: How to Make Easy Slab Cake & Jam Swiss Roll
#slabcake #swissroll #jamswissroll

I do not own the rights to either of these recipes or images used you can find them here:
https://jennyisbaking.com/2020/04/17/...
https://bakingwithgranny.co.uk/recipe...

For the Slab Cake
Ingredients
Cake Base
300 grams of butter, at room temperature
200 grams of regular sugar
A pinch of salt
Zest of one lemon
5 eggs
100 grams of milk
300 grams of all-purpose flour
100 grams of cornstarch
2 teaspoons of baking powder
Juice of half a lemon

Strawberries
1 kilo of strawberries
100 grams of regular sugar

Whipping Cream
500 grams of heavy cream
50 grams of regular sugar
1 teaspoon of vanilla extract
Instructions
1
For the cake base line a baking sheet with about 38x25cm with parchment paper, heat oven to 180 degrees Celsius.

2
Beat the soft butter with sugar, salt, and lemon zest for several minutes until creamy and fluffy. Add eggs only one at a time.

3
Add milk, flour, cornstarch, baking powder and lemon juice and only mix until combined.

4
Spread on baking sheet and bake for about 25-30min, an inserted toothpick should come out clean.
5
For the strawberries clean and wash them and cut in smaller pieces. Mix with sugar and let marinate in a bowl for about half an hour or longer (can also be prepared in advance if chilled).

6
For the whipping cream combine all remaining ingredients and beat until stiff peaks form. Set aside and chill.

7
Shortly before serving spread whipping cream on cake and strawberries with a bit of the juice. Immediately serve.

For the Swiss Roll
INGREDIENTS
2 Free-range Eggs (at room temperature)
85 g Caster Sugar (Superfine Sugar) (plus extra for finishing)
85 g Self-raising Flour
4 tbsp Strawberry Jam (Strawberry Jelly)
INSTRUCTIONS

Preheat your oven to 200°c (180°c for fan-assisted ovens, Gas Mark 6 or 400°F). Generously grease a 30cm x 22cm Swiss Roll Tray and line the bottom with greaseproof paper. Set aside.
In a large bowl, gently whisk the eggs until the whites and yolks are combined, before adding the caster sugar. Whisk the eggs and sugar until you have a pale and thick mixture.
This is much easier when using an electric hand whisk but can also be done by hand.
Sift the flour into the mixture and gently fold together to create a light batter, being careful not to over mix.
Pour the batter into your prepared tin and evenly spread to the sides and corners.
Bake in your pre-heated oven for 7-8 minutes until a light golden colour and dry in appearance.
Whilst the sponge bakes, place an additional piece of greaseproof paper on a flat surface and dust with a little caster sugar. Warm the jam, either in the microwave or over a bain-marie – this isn't essential but it will make your jam easier to spread.
Take the sponge from the oven, run a knife around the edges of the cake to loosen it from the tray and gently tip it from it's tray onto the sugared greaseproof paper. Trim the edges of the sponge and remove the baked-on greaseproof paper.Spread the jam on the sponge, right to sides but leaving a little gap at the shorter ends.
Gently fold one about 1cm of one of the shorter ends over (gently press with a knife to mark first, if required); this is the start of your rolling.Using the greaseproof paper, continue to roll the sponge over itself, using gentle pressure to make sure there is no big gaps.
Finish by ensuring the end is on the underside of the Swiss Roll; the weight of the rest will stop it from unravelling.
Dust with a little more sugar if desired and allow to cool completely before cutting.