Peanut Butter & Jam Swiss Roll Recipe
Recipe Overview
Overview
The Peanut Butter and Jam Swiss Roll is a delightful dessert that combines the nostalgic flavors of peanut butter and strawberry jam in a light, airy sponge. The genoise sponge is a classic technique that requires careful whisking of eggs and sugar to achieve its signature fluffiness. Once baked, the sponge is rolled with a luscious peanut crème diplomat and a homemade strawberry goo, creating a perfect balance of flavors and textures.
One of the standout features of this recipe is the use of homemade strawberry goo, which adds a fresh, fruity element that pairs beautifully with the creamy peanut filling. The process of making the goo is straightforward: simply cook down fresh strawberries with sugar until thickened, then strain to remove any seeds or lumps. This not only enhances the flavor but also fills the kitchen with a delightful aroma.
Assembling the Swiss roll may seem intimidating, but with a few tips, it becomes an enjoyable task. Using a tea towel dusted with sugar helps prevent sticking and allows for a neat roll. The final product is not only visually appealing with its swirly pattern but also incredibly satisfying to eat. This dessert is perfect for summer picnics, birthday parties, or simply as a sweet treat to enjoy at home.
Overall, this Peanut Butter and Jam Swiss Roll is a fun and delicious way to celebrate the flavors of summer. Whether you’re a seasoned baker or a beginner, this recipe is sure to impress and delight anyone who takes a bite.
Recipe Details
Steps & Tips
Put milk and vanilla extract into a saucepan and heat until steaming.
Whisk eggs and sugar together until well combined.
Tip: Temper the eggs by adding hot milk slowly to avoid scrambling.
Temper the eggs by pouring the hot milk into the egg mixture.
Return the mixture to the saucepan and cook while stirring until thickened.
Add peanut butter to the thickened mixture and whisk until combined.
Tip: Cover the creme pat with cling film directly on the surface to prevent a skin from forming.
Prepare the genoise sponge by whisking eggs and sugar until pale and glossy.
Sift together the plain flour and corn flour.
Fold the sifted flours into the egg mixture carefully.
Pour the batter into the prepared tin and level the top.
Bake in the preheated oven for 15 to 18 minutes.
Spread strawberry goo and creme diplomat onto the cooled sponge.
Roll the sponge using the greaseproof paper as a guide.
Chill the rolled sponge in the fridge for at least an hour before slicing.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Peanuts
→ Substitution: Sunflower Seed Butter
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Genoise sponge is a light and airy cake that relies on whipped eggs for its structure.
- •Creme diplomat is a pastry cream combined with whipped cream, making it lighter and fluffier.
- •Homemade strawberry goo can be made by cooking strawberries with sugar until thickened.
- •Using a tea towel to roll the sponge helps it maintain its shape without cracking.
