Yields:
10 Servings
Difficulty: Medium
Welcome back to another lactose free recipe. This week I wanted to share with you a recipe that is bloody, gory and delicious. There are a lot of steps, but I assure you it is worth it in the end.
As always, I have tested this recipe many times and found it to be successful providing you keep to the recipe. Plus, it works amazing with lactose free products. This recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Ingredients
Adjust Servings
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Swiss Roll
- Broken Glass
- Blood toppings
Instructions
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Swiss Roll
- Grab a large baking tray and spray it thoroughly with cooking oil. Line the rectangle tray with baking paper and make sure there is a little bit overhanging.
- Preheat your oven to 180 °C (350 °F).
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Separate the eggs, place the yolks in a large bowl and the whites in a clean, dry bowl.
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Working with the yolks first. Place the ¼ cup of sugar with the yolks.
- Beat until light and creamy.
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Add the oil, milk, salt and vanilla. Beat well.
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Sift the cake flour into the yolk mixture. Stir until combined.
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The mixture should be thick and smooth.
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Now we need to prepare the egg whites. Grab the egg whites and beat on a high speed until just foamy.
- Start to add the 2 tbsp of sugar while continuously beating.
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Beat until the meringue forms stiff peaks.
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Grab the yolk mixture. Add a third of the egg white mixture to the batter. Fold to combine.
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Fold through the rest of the whites.
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Spoon the cake batter into the prepared tin and smooth down.
- Place the tray in the oven and cook for 10 minutes until springy to the touch and a skewer comes out clean.
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Prepare a chopping board covered with baking paper. Lay the clean tea towel flat on your work surface. Cover the towel with icing sugar. Gently shake off the excess.
- Place the tray in the oven and cook for 10 minutes until springy to the touch and a skewer comes out clean.
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Take the tray out of the oven and immediately place the baking paper and chopping board on top.
- Quickly but carefully invert the pan so it is now resting on the board.
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Peal off the baking paper.
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Place the tea towel on top. Icing sugar down first.
- Again, invert the cake so now the tea towel is now on the bottom. Remove the chopping board but not the baking paper.
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Turn the cake around so the short end is facing towards you. Very carefully roll the cake up along with the tea towel and baking paper. Don’t roll it too tight.
- Leave the rolled-up cake to sit at room temperature for an hour. Do not touch it.
- Carefully unroll the cake. It doesn’t have to lay flat.
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Cover the cake with your desired filling. I picked a white whipped cream. Leave a small gap at the bottom.
- Carefully re roll the cake back up. Don’t put too much pressure on it.
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Wrap the cake with cling-wrap and place in the fridge for an hour. It is fine to rest overnight.
Edible Glass
- These shards should be made a few hours before you are ready to serve the Swiss roll, they are not able to be stored overnight.
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Spray a baking tray with the cooking spray. Line the tray with baking paper.
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In a small saucepan add the sugar, water and cream of tartar. Make sure you do not leave the saucepan unattended.
- Place the saucepan over medium heat. Stir until the sugar dissolves. Make sure the sugar is NOT boiling.
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When the sugar has dissolved (the mixture will clarify) increase the heat to high. Place the candy thermometer in the saucepan so you can keep a constant eye on the temperature. DO NOT STIR OR AGITATE THE SUGAR MIXTURE.
- Keep watching the thermometer closely. The goal is for the sugar to reach 300 degrees f. This may take 15 to 30 minutes. The temperature will take a while to rise. When it reaches 250 the temperature will increase very quickly. Make sure you do not leave the saucepan unattended and be incredibly careful, the sugar will be extremely hot and very sticky.
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As soon as the temp reached 300f remove it from the heat and pour the sugar on the baking tray.
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Leave the sugar shards aside to set for a hour or two. When the sugar has completely hardened tap it in several places with a meat mallet to create the shards. Be careful it is called candy glass for a reason, it will be sharp.
Blood Toppings
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In a small bowl add several tablespoons of the glucose syrup. Add a few drops of the red food coloring and mix well. Add several tablespoons of the honey and taste. The glucose syrup will taste bad, so the honey is to make sure the mixture actually tastes good.
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In another small bowl add the strawberry jam and a few drops of the red food coloring. Mix well.
Decorating
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Unwrap the Swiss roll. Cut the a small section off the ends.
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Place the roll onto a plate. Grab the shards and press them into the top of the roll making sure to alternate between bit and small pieces. Fill up the entire length of the roll.
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Spoon the jam into the pieces of glass. Drizzle the roll with the blood mixture. You want a decent amount covering the cake and pooling on the plate. Make sure there are still gaps where you can see the beautiful white of the cake.
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Serve, devour and enjoy.
