There were times yesterday that I began to dislike this cake! How can something you have made over and over again, be so awkward? The moral of my story is ‘Do not bake when you are running around like a headless chicken and expect it to turn out perfect’. I’ve said it so many times, I really should listen!
Anyway, back to the bake – There was actually nothing wrong with either bake that I made yesterday – I can vouch for this as I ate more than my bodyweight in Swiss Roll yesterday and it was all light and gorgeous. Just not photo worthy. I was leaving the house within the hour to go to choose wedding dresses with my youngest sister and tried to stretch time by popping in a quick Swiss Roll – Now this recipe is quick but not even this one can be finished within 30 mins.
We are not the most romantic of households, it has to be said. This may well be the only nod to Valentines Day that we do – There’s plenty of love in our family, but not many hearts and flowers. I actually tagged Dermot into my Facebook status yesterday at the bridal shop, asking if we should do the marriage stuff all over again .. His response?..’Could you be bothered?!’ And they say romance is dead!
I piped the hearts and baked for 4 minutes before adding the rest of the mixture. My tip would be to use a Size 2 nozzle and make the heart shaped really defined. Make it look stupidly so – sharps points, the lot. I coloured 4 tbsp of the cake mixture (before adding the chocolate) with RED RED paste food colour.
Valentine’s White Chocolate & Raspberry Swiss Roll
|Prep time||15 minutes|
|Cook time||15 minutes|
|Total time||30 minutes|
- 160g Caster Sugar (Plus 2 tbsp for sprinkling on the oven tray)
- 4 Eggs
- 160g Plain Flour
- 1/2 teaspoon Baking powder
- 1 teaspoon Vanilla Extract
- 80g White Chocolate (Grated)
- 5 tablespoons Raspberry Jam
- 50g Raspberries (Crushed)
- Tub of Double Cream (Whisked until thick)
|Preheat the oven to 160C and line a baking tray with baking parchment - sprinkle the extra caster sugar evenly across it|
|Using an electric mixer, whisk the eggs and the remaining sugar until pale and thickens - Should take around 8 minutes|
|Fold in the flour and baking powder very gently|
|Remove 3 tablespoons of this mixture and colour red - Using a piping bag, pipe small pronounced hearts (see instructions above) and bake for 4 minutes|
|Remove hearts from the oven. Add the grated white chocolate to the remaining cake mix and fold through.|
|Pour evenly over the hearts trying not to move any and bake for a further 11 minutes|
|Leave to cool for 3-4 minutes then try to introduce a roll shape (still with the baking parchment attached to the cake) - Allow to then unfold and cool the cake completely|
|Mix the raspberries with the jam and spread evenly on the cake. Add the double cream and roll as tightly as you can.|
I just love this week’s featured Bake of the Week – Plum & Marzipan Braid from Hannah at Domestic Gothess.
Plenty of other delicious entries from around the blogging world too this week …
1. Delightful Apple Cinnamon Donuts from Winnie’s Blog
2. Also celebrating Valentines with some pretty pastel meringues is ET Speaks from home
3. Love the thought of these jam muffin donuts from Winnie’s Blog and even better that they are baked not fried.
4. You can imagine you are in Sicily with My Little italian Kitchen’s Sicilian Reginelle Biscuits
5. Happy Birthday to Julie’s son from Julie’s Family kitchen – He celebrated with a football cake
6. If you are after some crunch, try the Domestic Gothess’ Orange Cornmeal Biscuits
7. For the healthy ones amongst us, try Slow Cooked Pumpkin & Mango Oat Bars courtesy of Baking Queen 74
8. Galina at Chez Maximka tempted us with her Orange Angel Slices
9. Hey Cakes shared these lovely Cottage Cheese & Almond Rolls
10. Making a welcome return to Bake of the week with her Matcha Breakfast Cakes is Kirsty from Hijacked by Twins
11. Mummy Mishaps went super frugal with her 5p mincemeat in these flapjacks
Centre: Super tempting Malted Chocolate Bundt Cake from Chocolate Log Blog
The link is now open for this week’s #Bakeoftheweek and here is the badge to include in your post
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Thanks again to everyone who entered and visited each others – Us bloggers live on feedback(and cake) so we love your comments. Don’t forget to join in with #FoodieFriday this week which I am officially now taking over – No theme and anything foodie is allowed. Open all week, not just Friday!
For Bake of the Week entries, all types of bakes are welcome – savoury, sweet, healthy, biscuits, cakes, bread, pies – I share them all on twitter, Pinterest and Google+ and comment on them all. Feel free to join the Pinterest board where there are over 300 entries!