Welcome back to The Great British Baking Show: Walton Edition! This episode tests the bakers’ technical skills as we try to roll sponges without cracking and make fillings that won’t run. Come on in and check out Swiss Rolls Week!
Another quick and dirty writeup of a not so quick and very messy bake. Let’s roll!
First up we have Mandy’s Chocolate & Raspberry Swiss Roll. The raspberry was strong with this one!
Mark brought the richness with his Peanut Butter Cup Swiss Roll, which featured one of the lightest peanut butter cream fillings I’ve ever tasted. I could have eaten the filling all by itself!
I went the traditional route for my Swiss Meringue Buttercream Roll and served it completely undecorated. I had never heard of Swiss meringue buttercream before I made this recipe, and I absolutely love it. I’ve never tasted a buttercream so silky. I made two kinds of Swiss meringue buttercream: one using a cooked meringue as the base, and one using raw meringue. Of the two, the cooked method produces the better buttercream by far. If your recipe doesn’t tell you to whisk your eggs until you hit 140° F, find yourself a new recipe!
Dan brought his Angel Food Swiss Roll to the bake, and it was packed with flavor! Dan’s angel food sponge held his homemade lemon curd inside, while the top was drizzled with raspberry flavored dark chocolate. The flavor combination was a hit and won Dan this week’s Star Baker! Congratulations, Dan, and thank you all for joining us! Be sure to tune in next week for The Great British Baking Show: Walton Edition!
Until next time, bon appétit!