I have a mild confession to make and that is that I don’t have much of a sweet tooth. It doesn’t mean that I don’t have a passion for baking but my sweet preferences lie more in those that are simple and classic rather than wickedly sweet.
To me, a lightly aired classic sponge with cream is my ideal sweet indulgence here and there. Imagine a lovely moist and airy sponge that is like marshmallows on your tongue coupled with a light fluffy Chantilly cream that will give those taste buds just that right amount of sweet.
Whilst baking can be all about measurements, precision and that odd bit of science, baking for the most part can also feel like a wonderfully creative process. The most rewarding aspect is seeing your sugary creation come to form and then instantly disappear behind satisfied devouring smiles.
Though my repertoire of cakes is pretty limited (it’s something I guess I need to work on), I can always produce a no-fail to please” Swiss Roll. My recipe here incorporates some very basic ingredients that relies on a simple technique of aeration to give the sponge a very light feel. It’s no secret that this is a foolproof way to produce a light sponge without any need for raising agents.
As I have created both a vanilla and chocolate sponge recipe, you can use a bit of your creative license to create a marble/stripe effect for either roll. In this recipe, I have simply added a chocolate stripe to the vanilla roll for that bit of contrasting look and taste.
Grab that pot of tea to enjoy and ….
Try my Vanilla Marble and Chocolate Swiss Roll recipe.