Lamington Swiss Roll Cake

Instructions

Raspberry Jam (stabilized)

Mix slurry - Add the corn starch and water to a small bowl and mix until well combined.
Cook jam - Add the raspberries and sugar to a heavy bottomed pot. Place on medium high heat and stir until it comes to a boil. As soon as it does, turn the heat off.
Run through a sieve - Run the jam through a sieve into a heat proof bowl. Doing this in 4 goes makes it an easier process. I found using a small metal whisk also makes it quicker! Once it’s all done, use a spoon to scrape any left-over raspberry jam from the bottom of the sieve into the rest of the sifted jam. Get rid of the seeds.
Mix in the slurry - Add the slurry to the sifted jam and stir to combine. Then pour back into the pot and stir until it begins to thicken, become translucent and bubbles. Let it gently bubble for 1 minute, then take off the heat.
Cooling - Transfer to a heat proof bowl or dish and cover the surface with plastic wrap. Let it cool down completely. Then transfer to the fridge to chill. This can be made up to 12 hours in advance. Any longer than that and the liquid begins to seperate
Transfer to a piping bag - Once the jam has cooled completely, transfer it to a piping bag.

Vanilla Swiss Roll

Preheat your oven to 175C / 350F (fan off), 155C / 310F (fan on). For this recipe I used a jelly roll pan measuring 37 x 24cm / 14.5 x 9.5-inches. Rub cold butter on the bottom only and line with baking paper. Set aside.
Combine dry ingredients - To a small mixing bowl, add the flour, baking powder and salt. Whisk to combine. Set aside.
Whip meringue - To a separate medium sized mixing bowl, add the egg whites and beat on medium speed using an electric hand mixer until you reach soft peaks, about 1 minute. Begin slowly adding (100g) of the caster sugar, about 1 tbsp at a time, while the mixer is on high speed. The mixture will thicken and become glossy. Continue beating for 2-3 minutes until the sugar is mostly dissolved. Set aside.
Whip egg yolks and sugar - Add the egg yolks, remaining sugar (70g) and vanilla extract to a separate large bowl and whip on high speed for 5 minutes until it becomes thick and pale. Then while the mixer is on high speed slowly drizzle the oil in until well combined.
Add dry ingredients - Sift the dry ingredients over the egg yolk mixture. Gently fold through until well combined. Sift the remaining dry ingredients in and repeat. The batter will be thick.
Fold meringue through the egg yolks - Add half of the egg white mixture to the egg yolk mixture and use a spatula to gently fold through until almost completely combined. Add the remaining egg white mixture and repeat until mixture is uniform.
Bake - Add the batter to the prepared baking tray and use a spatula to gently spread the mixture as evenly as you can. Bake for 14-15 minutes or until golden.
Cooling down - As soon as the sponge comes out of the oven, cover the pan with foil and seal the edges to trap the steam. This keeps the sponge soft and flexible, making it easier to roll without cracking. Let it cool at room temperature. Just above room temperature is fine, but don’t cool it in the fridge or a cold room or it will stiffen and crack when rolled.
To trim the sponge - Trimming both ends of the sponge before rolling will give you a super neat looking roll. Use a large, serrated knife to trim one short end straight across to create a clean edge that will be visible in the center of the roll. On the opposite short end, trim the edge at a slight angle, cutting towards the underside of the sponge. This angled edge will tuck neatly underneath the rolled cake, creating a smooth, tidy finish. Take a look at the photos for reference.

Chocolate Sauce (Microwave Method)

Add the dark chocolate, butter, brown sugar, glucose syrup and heavy cream to a large, microwave-safe bowl and microwave on high, for 20 seconds at a time, mixing well between each interval until smooth. Allow to cool slightly, about 10 minutes, before pouring on top of some desserts. Goes nicely on top of ice-cream when it's warm.

Chocolate Sauce (Double Boiler Method)

To make the chocolate sauce over a double boiler, simply add the dark chocolate, butter, brown sugar and heavy cream to a large heatproof bowl. Place the bowl on top of a pot of gently simmering water making the sure the bottom of the bowl is not touching the water. Stir until melted. Take off the heat and allow to cool completely.
To thin the sauce - You want to make sure your sauce is thin enough to drizzle on your cake before doing so but you want to make sure its not too warm. To do this microwave for 10 seconds at a time, stirring between each interval until it’s smooth and pourable.

Let's put it together!

Add the jam - Pipe a border of jam around the edge of the sponge leaving about a 3cm gap on the end which will be the middle. Fill in the center. Use an offset spatula to spread it into a thin, even layer. Spread the jam slightly thinner over the first third of the sponge, starting from the short end that was trimmed straight. This end will become the center of the roll, and using less jam here helps prevent it from pooling in the middle as you roll the cake, creating a neater, more even swirl.
To roll - Use one hand to lift the baking paper up and away from the sponge while using your other hand to gently guide and hold the roll in place as it curls over itself. Roll slowly and tightly, keeping even pressure without squashing the filling.
To get a super round cake - I went to my local Hammerbarn and got a pipe measuring 9cm (3.5 inches) wide and 27cm (10.5 inches) long. Slowly insert the cake into the pipe and chill it in the fridge for an hour. Make sure the bottom of the cake is facing down.
To cover the cake - Once rolled, carefully lift it off the baking paper by placing your hands under the cake to support it and place it seam side down on a cooling rack with a baking tray underneath. Pour the chocolate sauce on top. Let the excess drizzle off and use an offset spatula or spoon to spread evenly across the outside of the rtoll. Then sprinkle with coconut. Transfer to the fridge and let it chill for an hour. That’ll give you nice clean slices.
Trim and slice- Trim 1cm off each end with a sharp knife to neaten. You can serve it straight away, but chilling for 1 hour makes slicing easier and cleaner.

Lamington Swiss Roll Cake

Ingredients

Raspberry Jam (stabilized)

Vanilla Swiss Roll

Chocolate Glaze

Instructions

Raspberry Jam (stabilized)

Vanilla Swiss Roll

Chocolate Sauce (Microwave Method)

Chocolate Sauce (Double Boiler Method)

Let's put it together!

Video

Notes

Nutrition