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GSABO, recipe, hubs 2

Zebra Swiss Roll

GSABO

The Great South African Bake Off

BBC Lifestyle

Ingredients

Sponge:

  • 4ea. Eggs , Separated
  • 165ml Castor Sugar
  • 50ml Cold Water
  • 250ml Self-Raising Flour
  • 1ml Salt
  • 5ml Black Gel Colour

Cream:

  • 250ml Cream
  • 20ml Icing Sugar
  • 2ml Vanilla Paste
  • 20ml Cream stabilizer

Compote:

  • 500g Blueberries fresh
  • 200g Sugar
  • 15ml Lemon juice
  • 15ml Lemon rind

Preparation method

Sponge:

  • Oven 180°
  • Line a Swiss roll tin.
  • Whisk egg whites till stiff.
  • Whisk yolks with sugar, add water.
  • Fold in sifted dry ingredients into yolk mixture.
  • Fold in egg whites.
  • Tint 40ml of the batter black.
  • Pipe streaks on tray.
  • Bake for 3 minutes.
  • Pour remaining batter over.
  • Bake for 15 min.
  • Trim. Roll. Cool.

Chantilly Cream:

  • Whip cream with sugar.
  • Fold in vanilla and cream stabilizer.

Blueberry Compote:

  • Cook blueberries, sugar , lemon juice and lemon rind for 10 mins.
  • Blend with stick blender.
  • Leave to cool.