A delectable dessert or teatime treat, Hawaiian Cream Roll is a Swiss roll filled with cream, kirsch and tropical fruit.
3 oz. castor sugar
3 oz. flour, sifted
1 teaspoon vanilla essence
1 tablespoons sifted icing sugar
5 fl. oz. double cream
2 tablespoons kirsch
1 small banana, peeled and diced
4 oz. canned mangoes, drained and chopped
Preheat the oven to hot 425°F (Gas Mark 7, 220°C). Line an 8 x 12-inch Swiss roll tin with non-stick silicone paper or aluminium foil greased with a little oil and set it aside.
Place the eggs and sugar in a medium-sized heatproof mixing bowl. Place the bowl over a pan half filled with hot water.
Set the pan over low heat.
Using a wire whisk or rotary beater, beat the eggs and sugar together until the mixture is very thick and will make a ribbon trail on itself when the whisk is lifted.
Remove the bowl from the saucepan. Using a metal spoon or a spatula, fold in the flour and vanilla essence.
Pour the batter into the prepared tin and smooth it down with a flat-bladed knife.
Place the tin in the centre of the oven and bake for 7 to 8 minutes, or until a skewer inserted into the centre of the sponge comes out clean.
Remove the tin from the oven. Sprinkle a piece of greaseproof or waxed paper, the same size as the sponge, with the icing sugar and lay it out flat. Reverse the sponge out on to the paper. Carefully remove the silicone paper or foil from the bottom of the sponge.
With a sharp knife, make a shallow cut across the sponge about 2-inches from the end to make the rolling easier. With the help of the greaseproof or waxed paper, carefully roll up the sponge, Swiss roll style, with the paper inside. Set the roll aside to cool completely.
Meanwhile, make the filling. In a medium-sized mixing bowl, beat the cream with a wire whisk or rotary beater until it is stiff. Using a metal spoon, fold in the kirsch, the banana and the man-goes.
Carefully unroll the cake. Discard the greaseproof or waxed paper and, using a A rich dessert or tea-time treat, Hawaiian Cream Roll is filled with cream and tropical fruits. flat bladed knife, spread the filling mix-ture over the surface of the roll. Carefully roll it up again.
Place the roll on a serving plate, cut it into slices and serve.