A more sophisticated version of the English Swiss roll, this Brazilian Swiss Roll is a popular South American cake with a rich rum-cream filling.
2 tablespoons butter, softened
6 tablespoons flour
4 egg whites 4 egg yolks
2 oz. castor sugar
½ teaspoon salt
3 tablespoons icing
15 fl. oz. milk 2 egg yolks 2 oz. castor sugar
4 tablespoons flour
2 teaspoon ground cinnamon 2 teaspoon vanilla essence
1 tablespoon rum
Preheat the oven the fairly hot 400°F (Gas Mark 6, 200°C). Grease the inside of a 10f x 152-inch Swiss roll tin with half the butter. Line the tin with greaseproof or waxed paper, leaving a 2-inch extension of the paper at each end of the tin.
With a pastry brush, grease the paper with the remaining butter and dust with half the flour. Tip and rotate the tin to
distribute the flour evenly, then turn the tin over and knock it on the bottom to shake out the excess flour.
Put the egg whites in a medium-sized bowl and beat them with a wire whisk, or rotary beater, until they form stiff peaks.
Put the egg yolks, sugar and salt into another medium-sized bowl and beat them until the mixture is pale yellow and will
make a ribbon trail on itself when the whisk is lifted.
Sprinkle the remaining flour over the beaten egg whites. Pour the egg yolks over the top of the flour and, with a metal
spoon, gently fold together until the batter is well blended.
Pour the batter into the prepared tin and bake in the centre of the oven for 8 minutes or until a knife plunged into the centre of the cake comes out clean and dry.
Take the cake out of the oven and gently turn it out of the tin on to another large piece of greaseproof or waxed paper
lightly sprinkled with castor sugar. Carefully peel off the layer of paper which is now on top.
Beginning at the long end of the cake, roll the cake into a cylinder with the paper inside, taking care not to break it.
Place the rolled cake to one side and leave it to cool.
To make the filling, put the milk in a medium-sized, heavy saucepan. Bring the milk to the boil over moderate heat. Remove the pan from the heat, cover and set it aside to allow the milk to cool to lukewarm.
In a large mixing bowl beat the egg yolks and sugar with a wire whisk, or rotary beater, until the mixture is a light
yellow colour and falls from the whisk in a smooth ribbon.
Beat in the flour
1 tablespoon at a time. When all the flour has been mixed into the egg mixture, gradually beat in the milk, pouring it in
a thin stream through a strainer. Add the cinnamon and vanilla essence.
Pour the mixture back into the sauce-pan and cook it over very low heat, stirring constantly, until the mixture thickens and comes to the boil. Stir in the rum, remove the pan from the heat and set it aside to cool. Stir occasionally to
prevent a skin forming on the surface.
When the cream has cooled to room
temperature and the cake is quite cool, unroll the cake, peel off the paper and spread the filling evenly over it.
Carefully roll up the filled cake and sprinkle the icing sugar over the top and sides. It is now ready to serve.
Also known as the Para or cream nut and, in Brazil, as the castanha, the Brazil nut, with its tough, angular shell, is the edible seed of one of the largest trees of the Amazon forest.
The nuts are contained in a spherical, thick, hard, woody fruit which is up to six inches in diameter, and weighs three or four pounds. The nuts, about 12 to 24 of them, are developed in the fruit like the segments of an orange. The nuts have to
be cracked to obtain the white-fleshed kernel, which is the part eaten.
Brazil nuts can easily be ground, sliced or chopped. They can be eaten plain or used in cooking and baking. Like other
nuts, they contain fat and protein.