Basic Swiss Roll 2 Versions For Savoury Or Sweet Recipes

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line a 16 x 28cm Swiss roll tin with baking parchment.
• Beat the eggs and sugar together for 5 mins with an electric hand whisk until thick and pale. Gently fold in the flour in two batches using a large metal spoon. Pour the mixture into the tin and gently ease into the corners. Bake for 10-12 mins until golden and firm. Be careful not to overbake, or the sponge will break when rolled.
• While the sponge is baking, sprinkle 2 tbsp sugar over a square of baking parchment. Warm the jam in the microwave for 20 secs.
• Turn the baked sponge onto the sugared paper. Peel off the lining paper and spread the sponge with the warm jam. Roll up from the short edge using the paper to help you then cool on a wire rack.

Steps:

• line a 25cm x 30cm baking sheet and preheat oven to 200C.
• whisk the egg whites with a pinch of salt until stiff.
• whish the egga yolks with a pinch of salt and a pinch of sugar ( use 100g sugar for the sweet version).
• Fold in ( using a whisk) half of the egg whites into the yolk mixture.
• Then fold in the sifted flour ( add chopped parsely to the dry flour as well as the baking powder)in 3 batches, alternating with the remaining whisked egg whites.
• Bake for 10 minutes until springy to the touch and still pale in colour.
• Cool 5 minutes then place on a baking paper which has been dipped in water and squeezed dry.
• Placeanother baking paper on top and roll up ( with the paper still inside) until cool. Unroll, remove paper and fill with your favourite filling.
• Re-roll and refrigerate until chilled ( about 2 hours).
• Serve sliced .

Steps:

• Preheat the oven to 375 degrees F.
• Place a stockpot over medium heat. Coat the bottom of the pan with olive oil and saute the shallot and garlic until lightly browned, 3 to 4 minutes. Add the Swiss chard and season with salt and pepper. Cook until the chard is wilted and tender, 3 to 4 minutes. Place the cooked chard in a strainer and cool in the refrigerator until chilled. Squeeze any excess moisture from the chard before continuing.
• Lay out 1 sheet of phyllo dough lengthwise left to right and brush lightly with butter and season with salt and pepper. Place another sheet of phyllo on top and repeat this until there are 4 layers. Evenly cover the phyllo with slices of Swiss cheese, leaving 1 inch uncovered at the top and bottom of the sheet. Take half of the cooled chard and spread across the bottom of the phyllo sheet from side to side. Start at the bottom and carefully roll the phyllo up and around the chard like a sausage. Fold the ends of the log inward to seal. Brush the top with butter so it won't dry out and make another log with the remaining Swiss chard and phyllo dough. The logs can be made 1 day ahead and refrigerated. Place the logs on a sheet tray and bake for 15 to 20 minutes until golden and crispy. Let the rolls rest for 5 minutes and then slice using a serrated knife into 2-inch pieces. Serve hot or at room temperature.