This brilliant take on the Swiss Roll is sure to impress!
For the heavenly apple jam, peel, core, chop apples into either slicers or small cubes (get a mandolin to help out here to be quick). Store in a bowl of water and extra lemon juice while preparing to avoid it going brown.
In a large saucepan, simmer apples for a few minutes to soften them a little, add in jam setter sugar, vanilla bean, lemon zest, lemon juice. Bring to boil and then simmer until it’s a thickened gloppy gluey consistency. Around 40 minutes. In an effort to speed up the process, a stick blender will help. Spread onto a frozen glad wrapped baking tray and freezer for fast cool down (usually you would store straight to a sterilized jar but this is Bake Off – so shot cuts are needed!!!).
For the chai latte sponge cake, mix everything together for the decoration and separate into bags for piping (need 4 bags and 4 fine tips) – decorate a pre-lined baking sheet with the pattern you want.
For the swiss roll sponge, prepare 4 low baking trays – pre-line and heat oven to 200°C. In the grinder part of the food processor, grind the inside of the tea bags, sift it before use. Whisk egg whites until foamy, add in sugar and cream of tartar, do not over whip. Mix egg reds, fold into egg whites in 4 sections. Add in vanilla. Sift in cake flour, chai and salt, and lemon zest, fold in gently. Add in corn oil a bit at a time and mix in. Spread cake batter into lined pans, bag pans a couple of time to release any extra bubbles and bake for 10 to 11 minutes each until springs back to the touch. Leave to cool.
For the ginger cream, in a saucepan – create sugar syrup, add in honey and add in ginger to infuse. Soak gelatine leaves, once soft, add to 2 table spoons of boiling water, when dissolved add to ginger syrup and set aside to chill right down. Whip up cream fold in a little of the cooled ginger syrup to taste. Use icing sugar if becomes too soft.
For the apple decorations, peel and ball apples and pop into lemon juice to avoid browning. In a saucepan, make toffee – keep on low until sugar and glucose is dissolved, turn up temperature until the right colour is achieved. Brush down sides if needed to avoid sugar crystals. Stick a wire in the back of the apple balls, bend the edge to hook onto the drying rack – prepare at least 8. Dip into the toffee – creating a long stem and hang upside down to dry. Arrange on the cake when ready to serve.
To assemble, with a cake spatula, spread some apple jam on eat layer, them spread the ginger cream on top. Slice the sponge slabs in ½ horizontally. Leaving the decorated slab for last start to roll the first roll, joining the second one on to the end and keep rolling and them finally, the decorated layers for the outside – make sure you have them right way up – roll in a tidy fashion, so it’s an even top – sit upright – at this point I recommend acetate wrapped around it to hold it into shape wile it chills and firms up in the fridge – plus is helps the swiss roll not dry out in the fridge. Smooth some extra ginger cream on top – the acetate will help you keep a smooth edge and flat top. When chilled an ready to serve, place the mini toffee apples on top.
This recipe has not been edited or tested by the Bake Off Food Department
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