What is your favourite; milk tart or Swiss roll? Both are old traditional favourites, but which do you prefer?
Many years ago, my mother told me that she would not bake a Swiss roll because it is too difficult to make, so I decided to bake it myself, at the age of 14. I did not find it difficult to make at all and over the years I often made a variety of Swiss rolls, favouring vanilla rolls filled with apricot jam. From time to time I would make a chocolate Swiss roll filled with strawberry jam. The novelty wore off after a while and I haven’t made Swiss roll in years, preferring roulades (meringue rolls) in recent years.
Milk tarts, on the other hand, I bake frequently, as demanded from my children! I have mentioned before that Aimeé would choose a milk tart above anything else as her birthday cake! If they wanted milk tart and I did not feel like baking, Estée would make one; using this easy fridge milk tart recipe.
Since last year, I’ve wanted to make a Swiss roll again and, at last, I found the time to do it over the past weekend. My children saw me starting to prepare to bake something so curiously asked what I was planning. On my response, one of them asked me whether I cannot make a milk tart instead of the Swiss roll, so I decided to combine the two and make a milk tart Swiss roll, by filling the Swiss role with milk tart filling.
This combination of two old favourites was delicious and something I will make again often (until I get bored!). I hope it’s something that you will try out on your family and that it will appeal to them as much as it did my family.
The filling must be prepared first and be ready once the Swiss roll is baked. I served it with a combination of goose and blue berries and it complimented the dish wonderfully. Some of my children prefer it without the berries and, of course, the berries are optional.
- For the Filling:
- 500ml fresh milk
- 1 egg
- 125ml fresh milk
- 100g white sugar
- 20g cake flour
- 60g maize flour
- 2.5ml baking powder
- 15ml melted butter
- 2.5ml vanilla essence
- For the Swiss roll:
- 4 large eggs
- 170g castor sugar
- 140g cake flour
- 7.5ml baking powder
- A pinch of salt
- 45ml cold water
- extra castor sugar
- cinnamon sugar
- To make the filling:
- Heat the 500ml milk in a saucepan until boiling point.
- In the mean time separate the egg and beat the egg white until stiff.
- Beat the egg yolk with the 125ml milk.
- Sift the cake flour, maize flour and baking powder together and mix into the egg yolk mixture.
- Add the butter and vanilla to the boiled milk. Pour a third of the milk into the flour mixture and mix well.
- Pour the flour-milk mixture back to the boiling milk in the saucepan and mix thoroughly.
- Simmer over low heat until the mixture is thick.
- Remove from the heat and fold the egg white into the mixture.
- Cool down.
- Pre-heat the oven to 180⁰C.
- Grease a Swiss roll tray and line with baking paper.
- Separate the eggs and beat the egg whites until stiff.
- Beat the egg yolks and whilst gradually adding the castor sugar continue beating until the mixture is light and fluffy.
- Sift the cake flour, baking powder and salt together.
- Add the flour mixture, cold water and egg whites to the yolk mix and fold in gently.
- Spoon the mixture into the Swiss roll tray and bake in the pre-heated oven for plus minus 18 minutes.
- Sprinkle a clean kitchen cloth with castor sugar and turn the Swiss roll onto the cloth.
- Trim the hard edges, if necessary, and roll it up using the kitchen cloth. Cool slightly.
- Unroll the Swiss roll and spread with the milk tart filling.
- Roll up again.
- Sprinkle with some cinnamon sugar.
- Keep covered and serve at room temperature.