Sunday Post: Bake Off Fever
I am the kind of baking nutter who watches the bake off like it's a competitive sport. I have literally been known to shout at the screen when I think someone's making a huge mistake. I actually thought about applying for this season.
I'm so glad I didn't though, there's no way I could have managed it if I'd got through ^^
Anyway, having watched them make Swiss rolls all I could think of is was kind of roll to make. It's pathetic, I do this every year but this year I'm really hoping I'll actually make the things I'm planning ^^
I have thought of every possible flavour combination for a swiss roll: lemon poppy seed, chocolate with a macerated berry cream, green tea & lavender, grapefruit with homemade grapefruit curd & maple bourbon & pecan roll.
I actually made the last two, swiss rolls are surprisingly easy to make & are really quick to cook (about 8-10 minutes in the oven). But my favourite (& the one my family finished quickest) was the maple bourbon one so I thought I'd share the recipe.
Maple Bourbon Pecan Roll
For the Swiss Roll
1 and 1/2 tsp. maple syrup extract
100g caster sugar
100g self-raising flour
For the Filling
150g pecan nuts
3 tbsps maple syrup
2 tsp mixed spice/pumpkin pie spice
Maple syrup & bourbon to taste
- Preheat the oven to 200C/400F/Gas 6. Line a 30 x 20cm Swiss roll tin with parchment paper.
- For the swiss roll: whisk the eggs, sugar & maple syrup extract until pale & the consistency of lightly whipped double cream (takes about 10-15 minutes with an electric whisk).
- Gentle-y fold the flour into the egg mixture being careful not to knock out too much air.
- Pour the mixture into the prepared tin & shake until even & bake for 8-10 minutes or until the sponge is firm to the touch.
- Turn the cake out onto a clean tea towel dusted with icing sugar & roll it tightly. Allow the cake to cool rolled in the tea towel.
- Whilst the cake is cooling start the candied nuts that make up part of the filling. Stir together the maple syrup, pecans & spices & then place on a lined baking sheet in a 325F/gas Mark 4 oven turning the nuts every 5 minutes or so until the nuts are sticky & the coating appears dry.
- Once the nuts are cooled, roughly chop a small handful & stir into the marscapone. Flavour this mixture with maple & bourbon to taste, tightening up with icing sugar/cornflour if necessary.
- Once the cake has cooled unroll it. Spread as much of the marscapone mixture as fits evenly over the cake & then re-roll the cake as neatly as possible, placing it join side down on the plate. Feel free to decorate with the remaining candied nuts & any leftover cream :)