We celebrated husband's birthday today with these little cakes. A simple Swiss roll filled with raspberry and apple jam, topped with vanilla flavoured cream and fresh strawberries. Perfect treat to end an unforgettable day.
(makes about 10 individual cakes)
3 large or 4 small eggs
85g (raw) caster sugar
30g plain flour
35g potato flour*
1 teaspoon baking powder
1 apple, peeled and grated
2 tablespoons (raw) caster sugar
pure ground vanilla
1 tablespoon (raw) caster sugar
*In Australia, potato starch is sold as potato flour. Available at Coles and most speciality stores.
1. Preheat the oven to 225C and line a cookie tray (15cm x 10cm) with baking paper.
2. Beat sugar and eggs until light and fluffy. Combine dry ingredients and gently add them through a sieve. Fold to combine. Pour the batter onto the tray and bake for 5-7 minutes, until golden brown.
3. Place a clean sheet of baking paper on the kitchen bench and sprinkle the paper with sugar. Turn the baked cake onto the paper and peel off the paper.
4. Combine raspberries, apple and sugar and sieve to get rid of excess liquid. Spread the jam onto the cake, then roll tightly (using the paper) leaving the seam underneath. Wrap in plastic and refrigerate for an hour or two.
5. Flavour the cream with vanilla and sugar and whip to soft peaks. Cut the roll to pieces and top each piece with cream and strawberries. Serve immediately. The roll can be frozen (filled, not topped).