Cakes ♡, Summer ♡

Raspberry, Rose and Lemon Swiss Roll ♡

Hello my frosted fairies! I hope that you are all doing well. Before I discuss what I’ve been baking, I want to apologise for my lack of blog posts over the last two weeks. Everything has been intense at the moment. I usually try to harness a positive outlook. However, I have been feeling quite overwhelmed and that what I create isn’t good enough. My perfectionism has definitely taken over and it often leaves me feeling upset and disheartened when I am unable to reach a particular “standard.” I’m really trying to put things into perspective but it’s a work in progress!

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Anyway, I’m back and I thought I would feature a Swiss roll; a classic, technical bake inspired by The Great British Bake Off. I certainly don’t claim to be the next Mary Berry and making this roll was rather challenging and definitely takes practice! I found that making the sponge was fairly simple and quick but its assembly was quite troublesome. Remember to be patient, take time and don’t be too hard on yourself.

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The roll has a light and fluffy lemon and rose sponge, a zesty lemon buttercream, an irresistibly sweet raspberry sauce filling and is topped with a dusting of angelic icing sugar. This Swiss roll is the perfect summery sweet treat and the raspberries and rosewater add a dainty and elegant touch. I adapted two recipes for this blog post; one from a fellow blogger and one from BBC Good Food.

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P.S you may be able to notice an alteration in the standard of my pictures. I decided to start using the Canon EOS 550D camera. I think that the quality of the camera adds a level of professionalism and I’m quite pleased with the result!

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Ingredients:

For the lemon and rose sponge:

6 eggs

175g golden caster sugar

175g self-raising flour

grated zest of 1 lemon

50g butter (melted)

For the raspberry and rose sauce:

100g raspberries

50g caster sugar

1 tsp rosewater

For the lemon buttercream:

150g unsalted butter (softened)

2-3 tbsps of whole milk

300g icing sugar

1 tsp Sicilian lemon extract

Method:

For the sponge:

  1. Pre-heat the oven to 200˚C. Line a 27 x 40 cm Swiss roll tin with non-stick baking parchment.
  2. Using an electric whisk, mix the eggs and sugar together until light and fluffy (this can take 5 minutes.)
  3. Fold in the flour, rosewater and lemon zest. Once this is complete, gradually fold in the melted butter.
  4. Pour the mixture into the tin (I only needed to use half of my mixture) and bake for 12-15 minutes until pale, but cooked and springy in the middle.
  5. Leave to cool down, then turn out onto a sheet of non-stick baking parchment dusted with sugar. Roll up into a Swiss roll and cool.

For the raspberry and rose sauce:

  1. In a small saucepan, add the raspberries with the caster sugar.
  2. Over a moderate heat, cook the raspberries until the sauce starts to become a syrup. This will take a few minutes (Mash the raspberries with a potato masher to break them down quickly.)
  3. Take off the heat and strain through a sieve to remove the seeds.
  4. Stir in the rosewater, then pour into a small jug and set aside.

For the lemon buttercream:

  1. Once you have measured out the butter, place it in a mixing bowl and mix with an electric whisk for five minutes. Don’t stop mixing until it reaches a white, fluffy consistency.
  2. Gradually add in the sifted icing sugar, one heap at a time and combine both ingredients at 2-3 minute intervals.
  3. Once they have been well mixed, (they should form a light, whippy texture) add in a couple of tbsps of milk and the Sicilian lemon extract – you may not need to use all of the milk, just use as much as you think you need.
  4. To test the consistency of the buttercream, grab a spatula and see whether the mixture is easily spreadable.

The Assembly:

  1. When the sponge is completely cool, unravel and spread with the raspberry sauce.
  2. Add a layer of the lemon buttercream overtop with a spatula and roll up into a swiss roll again.
  3. Dust with icing sugar, and add a few raspberries or lemon slices for decoration and… enjoy angel cakes! ♡

Here are a few more pictures of the end result! ♡

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I really hope you enjoyed this post my little cherry bakewells!

Please let me know in the comments section below what your favourite recipe from The Great British Bake Off is ~ mine would have to be either Mary’s Cherry Bundt Cake or the Prinsesstårta💗🍰🍒👸🏼

If you decide to try out this recipe, please remember to send me a picture of your creations (my Instagram and Twitter accounts are @xxsophiebeth) ✨🎀🍰

I’m sending lots of love to you all and I hope you have a fantastical week filled with confetti sprinkle sugar cookies and vanilla bean ice cream! 🌸🍦🍪

Sophie

xoxo

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5 thoughts on “Raspberry, Rose and Lemon Swiss Roll ♡”

  1. This looks amazing!🍥🌹🍋 I know how you feel about perfectionism – I’m currently taking a break from blogging/Instagram because I can’t help getting caught up in perfectionism and comparisons. But I want you to know you are one of my favorite bloggers, and I adore your Instagram feed (it is literal goals, haha💗). Stay strong fairy! ♡

    Liked by 1 person

    1. Thank you petal! ☁️🌸🌷 and I can completely relate… I hope you’re okay! When I’m comparing I try to remember this quote: “A rose can never be a sunflower, and a sunflower can never be a rose. All flowers are beautiful in their own way, and that’s like women too.” ~ Miranda Kerr 🎀👩🏼💐💗

      Liked by 1 person

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