Rulltårta for a hot summer day

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Another hot muggy day. We have had gorgeous cool mornings with sun and then rain every afternoon for some days now. Still bearable to sleep at night though, which is wonderful. We had restocked after the weekend away, and the fridge is still crammed with prosciutto and mozzarella di bufala, and a multitude of brown paper bags containing figs, cherries, peaches, pears, lemons, melons. It’s getting close to the no-cook season, but since the oven was on for baking bread, I made a quick rulltårta (a rolled cake, what the Swedish call a Swiss roll). Normally I’d use a very simple recipe with eggs, sugar, flour and a pinch of baking powder, but I thought this Swedish recipe with milk looked interesting. Adapted slightly from Cupcakesfluffan: En helt vanlig rulltårta (a blog well worth reading if you understand Swedish). It was a lovely fluffy cake, with a good flavour, even though I skimped on the sugar at the end and the cake stuck to the tea towel…..

Rulltårta (a Swedish Swiss roll)
3 eggs
185g sugar
45g milk
160g plain flour
1 tsp vanilla sugar, optional
2 tsp baking powder
a little extra sugar for the finished cake before rolling
200g jam for the filling (I used apricot)

Preheat oven to 225C. Prepare an oven try with a sheet of baking paper. Whisk eggs and sugar until light and airy, then add milk. Add the rest. Spread the batter carefully onto the baking paper-covered tray and bake 7-8 minutes in the middle of the oven until it is a nice light golden colour. While the cake is baking, spread a tea towel on the counter and sprinkle with some sugar. You could also use another sheet of baking paper. The sugar is there to stop the cake from sticking to the tea towel. Working quickly, invert the cake onto the tea towel so the golden top is now face down, on the sugared tea towel. Peel off the baking paper quickly but gently. Spread on the jam of your choice, and roll the cake together from the long side so you get a nice long rolled cake. Use the tea towel to support the cake while rolling. Let the cake cool a bit before slicing.

Notes: I did not use enough sugar for the rolling stage and this cake really adhered to the base, so it cracked a bit when rolling. My fault entirely; must increase sugar next time. Lovely taste though. Some recipes recommend rolling at once, some recommend letting the cake cool a bit before adding jam and rolling. Both seem to work. Any of you have a preference for rolling warm or roling cool?

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