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Fruit Swiss Roll
Date added: November 6, 2007
Too high a baking temperature will result in shrinkage. The Whole pan should be lined with paper.
- Servings: 1 change
- Calories per serving: 1,929
- Prep time: 0
- Cook time: 0
Ingredients
egg yolk mix
- 5 egg yolks, raw
- .35 cup sugar
- 1/4 tsp salt, table
- 50 ml oil, canola corn
- 50 ml milk, whole, 3.5%, homogenized, w/add vit d
- .45 cup flour, all purpose, bleached, enrich
- 1/2 tsp baking powder, continuous action
egg white mix
- 5 egg whites, raw
- .45 cup sugar
- 1/4 tsp cream of tartar
dry fruit
- 2/5 cup dry raisins
- 2/5 cup cherries, chopped
Recipe Method
1. Preheat the oven to 175C. Grease a 12 x 10 inch swiss roll tin and line the base with baking paper, leaving the paper to hang over the two long sides( this will help you lift the cake out of the tin after cooking.
2. Put the first 7 ingredients in a mixing bowl and mix till well blended.
3. Whisk the egg whites from second part till they form soft peaks. Add sugar and cream of tartar and continue to whip till stiff.
4. Sprinkle all the dry fruit onto a swiss roll tin then pour the batter onto it.
5. Spread the mixture evenly into the tin and smooth the surface. Bake for 20 minutes, or until lightly golden and springy to the touch.
6. Once baked, immediately remove from pan. Leave the cake for 10 minutes, or until it is cool.
7. Spread the cake with the jam or cream of your choice on top. Roll up so fruit is showing on the outside. Trim the ends with a knife and cut into slices to serve.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 1,929 | 96% |
| Fat 76g | 117% |
| Cholesterol 1,241mg | 414% |
| Sodium 1,049mg | 44% |
| Carbohydrates 290g | 96% |
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