Swiss roll. So simple to make, yet so tricky to assemble. Is that a metaphor for life? Probably not, just cake. Incidentally, these cherries were also tricky to de-stone, but totally worth it – how often do you come across wild cherry trees after all? Well, it seems that I have found one!
So this inspired me to fold them into a cake which is light and fluffy and filled with cream – in other words guaranteed for my family to eat (large cakes tend to sit in a box until they go stale here, what a strange household!). This cake disappeared in just one sitting!!
The cake consists of:
– 3oz caster sugar and 3 eggs: whisk with electric hand whisk until really thick (the mixture falls from the beaters in ribbons and leaves a trail on the surface for a few seconds)
– 3oz flour – sift it and fold it in gently but quickly with a metal spoon until there are no pockets of flour left. Try not to let the mixture’s fluffiness be beaten out too much! Add a little vanilla essence or lemon zest.
Finally – pour into a lined cake tin (about 20x30cm) and bake for 8-9mins at (preheated) 220 degrees C. So simple!
This is the tricky part. Just before you take the cake out… lay out some more non-stick baking paper, and sprinkle with caster sugar, then rinse a tea towel in hot water and place underneath. When you take the cake out, turn your sponge onto the baking paper and roll up into a swiss roll shape, with the paper rolled in. This way it can cool off so that you can put cream in later without it melting, but you can also keep the shape (if you roll it first once cold, it will break!). When cool, you can carefully unroll, spread with cream, jam, cherries and creme de cassis and… try and keep it away from the relatives!
Uh oh… evidence of foraging! Caught in my dress and trainers hehe! The next on my list to raid is a walnut tree my mum spotted somewhere. Any favourite walnut recipes to share?
Oh, and that’s some home-made elderflower champagne to accompany our cake below. There really is no such thing as dieting in our house. If it’s home-made, it’s good for you. And that’s all I have to say about that.