CARROT CAKE SWISS ROLL
Preheat oven Electric 180 C/Fan 160 C, Gas 4
Servings: 8 people
Equipment
- Swiss Roll Tin – greased and lined
- grater
- chopping board
- sharp knife
- peeler
- zester
- lemon squeezer
- mixing bowl
- sieve
- food processor
- electric mixer
- jug
Ingredients
- 125 g carrot 4½ oz
- 3 eggs
- 115 g caster sugar 4 oz
- 25 g Muscovado sugar 1 oz
- 1 tsp vanilla essence
- 25 ml sunflower oil 1 oz
- 1 orange zest and juice
- 125 g plain flour 4½ oz
- ½ tsp baking powder
- 1 tsp ground ginger
- 1 tsp cinnamon
- ¼ tsp nutmeg
- Pinch of salt
- 25 g pecan nuts 1 oz
- 2 tbsp caster sugar – to dust paper for rolling
Filling
- 50 g full fat cream cheese 1¾ oz
- 50 g butter 1¾ oz
- 200 g icing sugar 7 oz
Instructions
- Peel and grate carrot – spread on paper towel to absorb some moisture
- Take zest and juice from orange
- Blitz nuts in food processor
- Sieve flour, spics and baking powder onto a plate, mix in nuts
- Weigh egg and sugar into bowl and whisk until thick ‘trail test’
- Using metal spoon, fold in vanilla essence, oil, zest from half orange
- Gently fold in flour mixture
- Gently fold in the carrots
- Pour into tin and allow to level
- Bake for about 15 mins
- Place tea towel on work surface, lie a large piece of baking parchment on top and sprinkle over caster sugar
- Carefully roll up cake and leave to cool for about 1 hour
- Beat butter and cream cheese together, work in icing sugar
- Gradually add remaining orange zest
- Gradually add enough orange juice to allow you to spread the icing
- Unroll cake, fill with cheese icing and roll up