Marbled Muffins

Hey guys,

Another recipe for you guys. I hope that you enjoy! By the way I have an important announcement coming up in around a week. If you want to stay up to date then follow me on Twitter.

 

This is a simple Swiss roll. They look really professional if they are done well and can be perfect for the summer season.  This recipe is from the Children's Book of Baking Cakes.

Ingredients: 

 

3 large eggs

125g of caster sugar 

125g of plain flour

1 tbsp of tepid water

2 tbsp of caster sugar

150g of fresh rasberries

2 tbsp of raspberry jam

Method: 

 

1. Heat the oven to 200C/400C/gas mark 6. Grease and line a swiss roll tin. (these are very shallow, rectangular baking trays). 

2. Break the eggs into a bowl and whisk together with the sugar until the mixture is pale and thick. Then sift in half the flour and fold in with a big metal spoon. Make sure you are careful as you don't want to knock any of the air out of the eggs.  Then sift in the rest of the flour and add in the water. Make sure that everything is folded and well combined. 

3. Then pour the mixture into the pre-greased tin and use the back of the metal spoon to smooth the mixture out. Bake for 10-12 minutes or until pale gold and springy. 

 

4. Cut a piece of baking parchment that is slightly bigger than the actual tray. Lay it out and scatter the caster sugar over it. Run the knife around the tin and then turn the cake out onto the baking parchment. 

 

5. Peel off the old parchment and then roll up the cake, from the short end, with the new baking parchment inside. Then unroll and leave to cool. 

 

6. Then make the filling. Put the raspberries into a bowl, mash them with a fork and mix in the jam. When the cake has cooled, spread the filling over, evenly and roll it up again, this time without the parchment. The cake is ready!!!

 

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Xx.