My Maltesers Arctic Roll is my take on this weeks Great British Bake Off baking category for roulade, as it was Dessert Week tonight. A lot of roulades feature cream, but my family are not fans of cream but they do adore ice cream
When I was a girl a popular dessert for my brother and I was a slice of arctic roll. It is a very simple pudding really, a vanilla swiss roll containing jam and vanilla ice cream, and yet it was quite a threat to have a slice! Nowadays artic roll is still available in the freezer aisle of supermarkets (i think it is made by Walls?), but compared to all of the other fancy frozen desserts and delectable ice creams on offer, the humble artic roll is probably not a pudding of choice or popularity with todays youngsters!
Welcome to the first Great Bloggers Bake Off Round Up for 2014 and shortly , well further down this page, I will reveal the weeks Star Bakers. Yes, plural, I have decided to award a few this week because it was so hard choosing one overall winner, so I have selected a baker from each of the 3 categories (see below)…..and maybe an extra one or two!!!
Thank you to everyone that linked up – including my own post and a couple of bakers who missed the linky deadline, there were 35 of you in total which is amazing!!! The standard was high and it was fascinating to see that, just like me, so many of you had never attempted a swiss roll before, but, again like myself, will be trying it again because it was not as hard as you had envisaged. Swiss rolls were the most popular bake this week, followed by cherry cakes and then the miniature British cakes.
Now you can see why it has been hard to choose Star Bakers! Before I announce them, I would like to say well done to those that made their own jam for the swiss rolls, those that tried new techniques like the piping design on their swiss rolls and those of you baking GF and DF. You are all amazing.
So without further ado, here are the Star Bakers for week 1:
I loved so many, the flavour combinations of the Lavendar and Honey and Strawberry and Black Pepper filled ones were very clever, and the patterns featured on the Lemon Curd, Giraffe, Lemon Myrtle, dotty and Super Strawberry ones were very pretty, and the rainbow sprinkles, which almost won,is such a simple and yet genius idea and I know from trying to roll a layered sponge cake (twice now!) in sprinkles, that a swiss roll decorated this way makes much more sense!
However, there can only be one Swiss Roll Star Baker and it is Helen’s Lemon & Lime Swiss Roll. From the moment I saw this I just thought how much it stood out, and not only has Helen managed to combine 2 colours so well in in the sponge but she mixed two flavours too. I made a rainbow swiss roll, and I know how tricky that was and Helen’s coloured stripes are very defined and colourful.
I was torn here between 2 bakes and in the end I am going with the one which I feel possiblty took more time and effort because it is harder to make lots of individual ones then one large cherry cake! So congratulations to Cat with her Mini Cherry & Almond Bundt Cakes which all looked so cute and the same size, and I loved that Cat managed to tie in the Technical and show stopper elements in her bake. However, I must say that this Mary Berry’s Cherry Cake was a very close second – look at it, is is superb.
Miniature British Classic
Again, some really lovely looking cakes. Well done to Karin for #embracingherhappybaking and making 2 bakes in one! In the end though, after much deliberating it came down to the well executed and neatly made Mini Coffee Cakes verses the summery looking Mini Victoria Sponges with Blackberries . I have decided to go with the latter, simply because its baker is just 14 years old which I think is brilliant – they look so good and although the coffee cakes look fab too, I just cannot get over that a 14 year old made those by herself!
Talking of junior blogger bakers, I am going to also award a Star Baker badge to this young man and his Chocolate Swiss Roll
Look at this swiss roll – so good and with minimal help he made this all by himself *claps loudly*
Well done Star Bakers – please email me so I can send you your badges and well done to all who took part.
Remember – all recipe posts are on the GBBPO21014 pinboard
See you again Wednesday when the new bake off theme is BISCUITS
So, do you agree with my choices? Who would you have chosen? Please let me know.
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
- 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