Individual Vanilla Swiss Rolls by Hansells Recipes
Cakes and Tarts
Why this recipe is special:
Serves: 1
Ingredients:
25 g butter
3 eggs
3/4 cup caster sugar
1 teaspoon Hansells Vanilla Paste
5 tablespoons flour
1 Teaspoon Hansells Baking Powder
Caster or icing sugar
VANILLA FILLING
75g butter
1/4 cup sugar
1/4 cup boiling water
1 teaspoon Hansells Vanilla Paste
Method:
Melt the butter. Beat the eggs to combine the yolks and whites. Gradually add the sugar, beating well after each addition. Continue beating until the mixture is thick, creamy and holds a figure of eight. Beat in the vanilla paste.
Sift the flour and baking powder into the egg mixture. Fold until combined. Fold in the melted butter. Line a 20x30cm sponge roll tin with baking paper and pour the mixture into the tin.
Bake at 200 degrees C for 10 – 15 minutes or until the sponge is lightly golden and springs back when lightly touched.
Take a piece of greaseproof paper larger than the size of the sponge and sprinkle with caster sugar or sieved icing sugar. Take the sponge out of the oven and cut in half lengthwise. Turn both halves onto the sugared paper. Ensure that all baking paper used when cooking has been removed from the bottom of the sponge.
While the sponge is still warm, move each half to opposite edges of the sugared paper. Roll each half up tightly from the longer side, allowing the sugared paper to roll around the cake. Leave to cool.
When the rolls are cold, carefully unroll, remove the sugared paper and spread each half with half the vanilla filling to within 0.5cm from one edge. Reroll the sponge and trim the ends to neaten.
