We have reached the seventh week of The Great British Bake Off and only six bakers remain for dessert week. There were some interestingly flavoured roulades, marjolaine with soggy bottoms and saggy individual mousse cakes. But it was another case of ‘the curse of the star baker’, which saw Tom leave the tent this week.
For dessert week, I decided to make an Autumnal spiced swiss roll with cream cheese frosting.
Pre heat the oven to 170 degrees. Grease and line a swiss roll tin with parchment paper.
- 160g plain flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp allspice
- 180g dark brown sugar
- 85ml vegetable oil
- 2 tbsp unsweetened apple sauce
- 2 large eggs
- 1 tsp vanilla extract
- 120ml milk
Mix all ingredients well until the batter is smooth. Pour the batter into the tin and ensure it is evenly distributed.
Cook for approximately 12 minutes, watching carefully that it doesn’t burn or over cook. If the sponge over cooks it will crack when rolled.
Turn the sponge out onto a sheet of parchment paper dusted with icing sugar. Carefully peel off the parchment paper on the top of the sponge (this is the one on which the sponge was baked). As soon as the sponge is cool enough to handle (but whilst still warm), roll it up in the remaining parchment paper. Allow it to cool completely.
Whilst it is cooling mix the cream cheese frosting.
- 300g icing sugar
- 50g unsalted butter
- 125g cream cheese
Whisk together the ingredients for the frosting.
Once cool, carefully unroll the sponge being careful not to crack it. Add cream cheese frosting and re roll the sponge.
Next week it is Tudor week and I have no idea what to expect!