The blackberry and basil combination is delicious and well worth a try, but any jam will do nicely. I’ve always used a clean tea towel instead of greaseproof paper to roll the cake – a lot easier to control, and the fabric breathes better. Not to mention, have you heard of regional variations? . A swiss roll or Rulltårta as we like to call it in Sweden, is a classic. Love the filling you used, delicious and different. Oh, I’m sure it will! In a small saucepan pour in all the blackberries and the 30 g of sugar (I didn’t need to add water because my berries were frozen, if your using fresh berries then add in 75ml of water). Using the paper to help, roll up the sponge, being careful not to squeeze so tightly as to remove too much of the filling. Feasting may look a little different this year. Line sheet with parchment and butter the parchment. Saffron Blonde Brownie with white Chocolate & Almond paste. Don’t stress about the math - just follow our turkey cooking chart, Made with products you probably have on hand, These simple stretches reduce muscle tension and stiffness. Moist but deceptively light – on account of a lack of butter – you’ll find yourself unable to stop rolling once you’ve realised just how simple this cake is to make. Unroll and spread the jam across the cake, leaving a border of roughly 2cm. Bake for 5-7 minutes, until a cake tester is inserted and comes out clean. This cake should keep in the fridge – covered – for several days. I love Swiss Roll, and that filling sounds perfect. I love swiss roll (which bizarrely in Spain is called a “gypsy’s arm”!) Funny, my sister just left for us a box of blackberries on the windowsill, right next to the basil plant… is that a sign? Using a palette knife apply the cream to the top of the jam evenly. Transfer … Continue to beat until light and fluffy, about 3 minutes. Preheat oven to 350 degrees F. Spray a 15 x 10-inch jelly roll pan with baking spray. First spread evenly, on the sponge, using a spatula the Mascarpone lime whip, then take the jelly out of the freezer and place int he center of the sponge. You will love it, your neighbour will love it, your friends will love and so will your granny! Brown Butter White Chocolate Blondies with Pecan & Sea Salt, Vanilla Petit Four with Raspberry & Diplomat Cream, Chocolate Loaf Cake with Raspberry Buttercream, Twice baked Brownie With Chocolate Pavlova & Passion fruit curd. The jam used in this recipe also set us back very little, it being made of hand-picked blackberries and home grown basil. I’ve not had a problem with the greaseproof I have to say, but perhaps I’ll give your method a shot! That’s an odd name… Any idea why? Semla Choux – A choux with almond & cream, Sugar-Free Nut & Chocolate Dacquoise with Cream and Forest Berries, Caramilised Pistachio & White Chocolate Macaron, Saffron & Almond Cream Macaron (saffron semla macaron), Coconut & Almond Chocolate Chip Bars (Gluten-free, Paleo, & Vegan), Chocolate Tart with lime & vanilla pastry cream, Pretzel Pie with Peanut Butter Cream Cheese, Vegan Chocolate Cupcake with Vegan Peanut buttercream, Lemon & Poppy Seed Cupcake with Vanilla Cream Cheese Frosting, No Bake Zesty Lemon Soufflé with Coconut Crumb, Chocolate Peanut Butter Banana Bread (Vegan/Gluten-free), gelatin (for Halal gelatine leaves , I get mine here), (I always use eco-friendly form Ninja plast – if you live in Scandinavia you can get it form here), Ultimate December Cake – Gingerbread, Cherry, Whip Fluff, 1/2 cup blackberries (frozen are good too, mine were frozen ), 1 cup blackberries (frozen are good too, mine were frozen), 100g cream, whipped and cooled i the fridge, Grab an 8×8 baking pan (square) and line with cling film, or plastic wrap. We will use this later. Transfer the fluffy batter to the prepared tin and carefully smooth. Lemon&Poppy Cake with Blueberry & Lemon Bang! Cut off the edges on the side, so you get a nice clean front and back. Thank you, the filling was genuinely superb! With the short side facing you, roll the warm cake and the towel into a cylinder. Crack the eggs into a large mixing bowl, followed by the sugar. While the berries break up, and sugar melts, in a small bowl, pour 1 cup of cold water and bloom your gelatine leaves. I love swiss rolls – particularly when cream is involved.