Vanilla butter cream Swiss roll

Because I've been making a lot of breads at work..., because I just wanted to make an authentic sponge cake..., or simply because I was craving for something soft and sugary yet creamy...whatever the reason is I had an urge of making this Swiss roll.

It is pretty simple. When you follow the recipe, I almost guarantee that you'll get a nice soft sponge that is easy to roll and goes with any fillings you like;D

This time I made my own vanilla butter cream. I wanted to make it really exquisite, so I used a whole vanilla pod. (from Vanillabazaar, seriously awesome stuff!) Using a ready made cream or jam for the filling is fine, but it's much more fun to make it yourself!

So here is my vanilla butter cream recipe...;
Butter 80g

Sugar 60g

Egg 1

Milk 60ml

Vanilla pod 1 (scrape the beans)

1. Cream butter until it's fluffy. In a separate bowl, beat egg.

2. In a pot, combine milk, vanilla beans and pod and sugar and put on a heat.

3. Keep stirring 2 and when it starts to boil, turn the heat off. Take the vanilla pod out.

4. Add beaten egg into 3. Keep mixing in order to keep the egg from being lumpy.

5. Add 4 into butter. Keep mixing until it's smooth.

And a few tips for a nice soft Swiss roll...

Egg 2

Sugar 30g

Flour 30g

***

Vanilla butter cream + coconut flake (2-3 tbsp) + a few drops of rum = Humm, awesomeness...

1. Pre heat the oven to 200ºc. Place a baking sheet in a cake tin.

2. Beat egg with a electric hand mixer. Add sugar and mix until it's VERY fluffy. (Make sure that the eggs have got a lot of air in and look sort of white.)

3. Sift four into 1. Fold in. NEVER mix, but FOLD IN! (Do it like drawing '8'  with a spatula. Do not let the fluffy egg disappear.)

4. Pour the mixture in the prepared cake tin. Make the surface smooth with a spatula. Hit the bottom of the tin against the work surface a few times to get the air out.

5. Bake in the preheated oven (200ºc) for 10 minutes.

6. When the cake is done, cover it with cling film and cool it down.

7. Spread the filling on the cake, and roll up carefully.

Aghaaah awesome cream and sponge..., that was a really nice sugar supply for the afternoon...