This flavour combination is a bit summery for the beginning of october, but we wanted to go for a fruity flavour rather than something chocolate based. Regardless of the time of year, this peach, raspberry and elderflower roulade is a quick and delicious dessert!
Okay, first things first, can we just call this what it is and say it’s a swiss roll?! Prior to this week’s episode of the bake off we had always considered a roulade to be meringue and not sponge… We’re titling it roulade to stay in mary’s good books, but in our hearts we know what it really is!! There aren’t many contestants left now, and we were left in a state of panic when the judges were deciding on who was to leave as we were concerned for Selasi, our absolute favourite, but fortunately he was safe! This week it was Tom who left, which did feel like the right decision even though he’s had some fantastic bakes in the previous few weeks.
We used our go to fatless sponge recipe for this as it’s really nice and light, we even coloured it with a little peach colouring because we love any excuse to make things more colourful. Some of the contestants on the bake off iced theirs, but we prefer to let the filling do the talking and stuck to a healthy dusting of icing sugar.
To fill our roulade (swiss roll) we spread over a layer of homemade raspberry jam (leftover from the bakewell tart) and then a layer of sliced tinned peaches. You can use fresh if you like, but they were what we had to hand and take out a level of preparation and just make life a little easier!!. On top of this we spread some whipped cream with elderflower. Which was an absolute revelation to us, because it tasted DREAMY and now we may never make whipped cream without it ever again.
- 3 eggs
- 85g caster sugar
- 85g plain flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 300ml double cream
- 3 tbsp icing sugar
- 1 tbsp elderflower cordial
- 1 tin of peaches
- 10-12 tbsp raspberry jam
- Using either a stand mixer with the whisk attachment or a large bowl and electric whisk, whisk the 3 eggs and sugar for 4-5 mins until it’s tripled in size and is thick, glossy and light in colour.
- Fold in the flour, baking powder and vanilla, it’s easiest to do this a little at a time. Be careful to not knock too much air out of your mixer.
- Tip your mixture out into a lined swiss roll tin and spread out to form an even layer.
- Bake at 200C for 10-12 mins until golden brown on top and spring to the touch, as soon as you take it out the oven, tip your sponge onto a piece of baking parchment covered with icing sugar.
- Score a line about 1cm in from one of the shorter edges and roll your sponge as you would once it was filled and allow it to cool whilst still rolled up.
- Whip the cream with the icing sugar and elderflower until thick but still spreadable.
- Spread a thin layer of raspberry jam over the sponge and then an even layer of peaches.
- Spoon your whipped cream on top and smooth out so the it even covers the jam and peaches. When making these layers it’s best to leave a couple of centimetres bare at what will be the outside edge once you roll your roulade as otherwise the filling will ooze out!
- Once you’ve added all your layers, carefully roll your sponge, using the baking parchment it’s on to help you, trying your best not to end up with any cracks.
- Once rolled up place on a plate and dust with icing sugar. It helps to let this sit in the fridge for an hour or 2 before serving as it sets a bit and is easier to cut!
