So today is the day!!!! Or tonight is the night I should say, for at 8pm the Great British Bake Off returns to our screens!!! I am so excited I could crush a cupcake……..but then that would be a waste of a good cake! This also means that today sees the return of the Great Bloggers Bake Off! For those of you who have not heard of this, last year a group of bloggers baked along with the show and let me tell you that the standard was amazing and everyone produced some top notch baking masterpieces and you can view them all on Great Bloggers Bake Off pinterest board.
So if you would like to join in this year or you are back again for some more baking fun, then here is what it entails:
**the Wednesday night following each episode of the GBBO a linky will open, and you need to bake a recipe inspired by one which was featured in the show. It can be an exact copy, one you have created yourself or a mix! As long as it can be connected to the themes used in that episode it can be linked up. For example this week the theme is Cake, and I have heard on the cake-vine that the contestants will be baking swiss roll, cherry cake and 36 minature classic British cakes, therefore, this week you can bake any cake big or small, cherry or not, or a British classic or a swiss roll – or maybe a mix of all 3!
**the linky will remain open until the following Monday at 12pm. I will NOT accept any late entries this year unlike I did last year, simply because I am giving you an extra 12 hours!!!
** all entries must carry the Great Bloggers Bake Off badge (see bottom of the post) please and a link to my blog
**when you tweet your bake off recipe, please @JennyPaulin with the #greatbloggersbakeoff2014 hashtag and I will RT for you and add it to the pinboard.
**each week a blogger or bloggers will be selected as a Star Baker and will recieve a special badge to wear with pride on their blog.
**the next linky will open the following Wednesday as before but obviously with a new theme based on that evenings episode.
**the recipe linked up must not be one already posted on your blog – this is a bake along
This is not a serious linky at all (unless you make it so of course!). It is just for fun and any blogger is welcome to enter whatever their baking skills are and don’t be afraid to link up any disasters – credit will be given for effort too!
So for this week I have baked a swiss roll, and not a normal, run of the mill type either but a rainbow one!! With hindsight, making a swiss roll for the first time and then deciding to make it all multi coloured was not one of my better baking moves BUT it did work out – just!!!! However, the batter did deflate somewhat when I added all the food colourings, so I do wonder how much bigger my sponge might have been had I not done this, as my pre coloured, non cook batter rose lots!
Anyway, here is my Rainbow Swiss Roll
Rainbow Swiss Roll
Author: Jenny Paulin
Recipe type: desserts
- 100g caster sugar
- 4 eggs
- 100g self raising flour
- 1 tbsp apple & blackcurrant Robinsons Fruit Shoot Jam
- 6 food colourings - i chose yellow, orange, red, green, blue and purple from the Dr Oetkar liquid gel range
- *For the Filling*
- apple & blackcurrant Robinsons Fruit Shoot Jam
- 1 dsp white chocolate spread
- 1 dsp cream cheese
- 1 dsp thick double cream
- pre heat the oven to 200oC/180oC fan
- line a 23cm x 30cm/9in x 12in baking tray (or swiss roll tin if you have one) with greaseproof paper
- place the eggs and sugar in a bowl and whisk on a high speed for about 5 minutes until the mixture is light and airy and increased in size
- add the jam and whisk briefly
- then carefully fold in the flour - taking care not to over do it or the batter deflates quite quickly!
- then divide the batter into 6 bowls and add a good squirt of food colouring into each and stir as ligthly and as fast as you can
- transfer each coloured batter into a piping bag, and pipe the batter in rows onto the greaseproof paper until you have no more room
- carefully transfer to the oven and cook for 8-10 minutes until just starting to brown and the cake is light to the touch and springs back
- Remove from the oven and tip out carefully onto a slightly damp (and clean!) tea towell, and remioe the greaseproof paper.
- Decide which side looks best for when you roll the cake, and place another slightly damp (and clean!) tea towell over the top while you make your filling
- Whisk the cream until it thickens - taking care not ot over whisk
- In another bowl beat together the chocolate spread and cream cheese
- Fold the cream into the cream cheese mixture
- Remove the top tea towell and spread a thin layer of the jam over the base of your swiss roll
- Then spread the frosting over the jam
- Carefully fold the cake inoto a swiss roll shape and put the seam underneath. Place on a plate and chill in the fridge for a couple of hours to set the filling
- Serve and enjoy.
This tasted just like a bought swiss roll so I guess that is a good sign! I would not bother making a rainbow version again, because it was far too fiddly but does look fun. However, I have to say that making a swiss roll is not as scary as I had envisaged and I will definately have another go – maybe a chocolate one next time.
So now it is over to you ………………………………… on your marks, get set and baaaaaaake!!!
I was sent some new Robinsons Fruit Shoot Jam for the purpose of a review.
linking up to Supergolden Bakes