Recipe: Swiss roll with Texel fruit jam
Recipe: Swiss roll with Texel fruit jam
This recipe produces a festive cake for teatime. Swiss roll with Texel fruit jam.
Requirements for 16 slices
- 4 eggs
- 100 grams sugar
- 1 sachet vanilla sugar
- 100 grams Texel flour
- 20 g corn flour
- 1 teaspoon grated lemon rind
- 200 grams cranberry jam from Landgoed de Bonte Belevenis/ raspberry or strawberry jam from Voedselbos Texel (food forest)
- Tea towel
Method
Preheat the oven to 170°C. Whisk the eggs with the sugar, grated lemon rind and vanilla sugar for about 10 minutes until they are light and fluffy. Next, fold the sieved flour and corn flour carefully into the egg mixture, making sure it stays fluffy.
Place a sheet of baking paper on a baking tray and pour the mixture onto the baking tray; it should be about 1 cm thick. Bake for 15 minutes in a preheated oven. Spread out a tea towel and sprinkle it with granulated sugar. Turn out the cake onto the tea towel and roll up the cake carefully. Allow the cake to cool in this position.
Spread a layer of jam on the cake once it has cooled. Then roll the cake up again. Now you can slice it. Delicious, enjoy!
Texel Trifle
Another dish that you can make with this rolled cake is the Texel Trifle. A delicious dessert where you combine the cake with Texel curd cheese and 'Advocaad'. View the recipe here.
Culinair journalist
Annette lives in De Waal and is the author of several cookbooks. You may know them: The Taste of and Lekker Wads. Characteristic of Annette's recipes is that they consist of as many Texel ingredients as possible and you can make a nice trip to collect them. Every month, Annette writes a recipe for VVV Texel.
More Texel recipes
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