James Martin’s ‘impressive’ but simple Swiss roll is ready in under 30 minutes - recipe
A Swiss roll can be tricky to master, but it couldn't be easier with James Martin's "impressive" recipe with macarons and meringue.
James Martin makes a Swiss roll with macaroons
Sharing his recipe on this morning’s episode of James Martin’s Saturday Morning on ITV, the chef showed viewers his simple Swiss roll tricks.
This included how to line a Swiss roll tin properly using butter and baking parchment paper.
James said: “We start with a little bit of butter. Even though this is nonstick, we still line it. Use the butter to help the greaseproof stick.
“To make sure the paper fits the tin, you just cut the paper, right in the corners. You can take this idea and do it with a circular tin.
“When you push it into the edges, that crease folds over and you get a perfect edge.” Now the tin is ready and lined, it’s time to make the sponge.
Ingredients:
For the sponge:
Five medium eggs
125g caster sugar
125g plain flour
To decorate:
300ml double cream, whipped
100ml lemon curd
200g raspberries, blitzed
One tablespoon of caster sugar
A few extra berries
Mint
Macarons
To decorate with meringue and macarons:
Eight meringue nests
12 macarons
12 mini meringues
One litre double cream, whipped
Mint
Selection of berries
Icing sugar
Don't miss...
Doritos issues ‘do not eat’ warning after company recalls crisp flavour [LATEST]
I made homemade ring doughnuts and they were sublime - recipe [INSIGHT]
Interior mistakes which are ‘significantly’ increasing your heating bills [COMMENT]
Method:
The first thing to do is to make the sponge. Start by whisking together the caster sugar and the eggs until light and frothy and they are ribboning.
This should take around five to six minutes. Next, fold in the flour carefully before pouring the mixture into the tin and levelling it out.
Bake the sponge for around 10 to 12 minutes on a middle shelf and leave it to cool fully in the tin.
Place the sponge onto a damp tea towel sprinkled with caster sugar before removing the paper carefully.
Spoon the purred berries over the sponge, spoon over the cream and curd all over the sponge and roll it up tightly.
Make sure to do this step very slowly because there is a chance the sponge can break.
Once rolled, pop onto a large serving platter and decorate with the rest of the cream, berries, mint and macarons.
If decorating with meringue and macarons, place the meringue shells in a circle on a cake stand. Spoon over the cream and top with macarons, berries, mint and dust with icing sugar.