Wednesday, 30 May 2012

Roll me up Scotty!

It's hard not to resist any of the delicacies from Peyton and Byrne in London or their take home goods, as I am a sucker for good packaging. So it was pretty exciting when they released their book Peyton and Byrne British Baking from which we chose to bake Chocolate Swiss Roll. This is one of the many recipes that we have tried from this book.  So far so good -we can recommend the spiced ginger bread and the marshmallow tea cakes.

A basic chocolate sponge, filled with cream and raspberry jam before being rolled. Topped with a layer of piped chocolate ganache.

Verdict: The ganache icing was delicious, I would say that the sponge was a little on the dry side, but I think that is my baking not the recipe. 
Would we make this again?: This weekend perhaps. There is no better time to perfect the swiss roll other than the Queen's Jubilee.

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