Red Cross is committed to helping vulnerable people across the world. From providing a healthy breakfast and nutrition lessons for kids who would otherwise go to school hungry to helping families separated by war, Red Cross is there for people in need. It believes that the power of humanity can make a real difference to those in need and this cake bake event is open to anyone who wishes to play a part in making the world a better place.

After participating in the 2011 Big Cake Bake, I felt that I had to bake a little something for the 2012 edition. The official event date is August 27th but can be held anytime, anywhere throughout August and the donations rasied from the Big Cake Bake goes in support of the everyday work of Red Cross. I think it is a pretty nice excuse to get together with colleagues, friends and family and bake your favourite cake, slice, pie, cupcake or dessert in aid of a good cause.

This year I chose to bake a strawberry flavoured swiss roll from Delicious Magazine. A simple sponge cake slathered with oodles of sweet strawberry jam on the inside and a thin layer of coconut coated strawberry pudding to give a decorative finish. I just love everything about this cake: basic ingredients, standard technique, rapid baking and cooling times, professional bakery-style look and a taste that’d make everyone want more. Well, if you love it as much as I do, support my cause and send me your donations on my Red Cross Page. Thank you!

STRAWBERRY SWISS ROLL

Ingredients:

2/3 cup golden caster sugar

1 cup all purpose flour

3 large eggs, room temperature

1 tbs lukewarm water

1/2 cup strawberry jam

50 g Strawberry Instant Pudding

200 ml cold full cream milk

1/2 cup dessicated coconut

Method:

  • Preheat the oven to 200°C/fan180°C/gas 6. Lightly brush the base of a 33 x 23cm Swiss roll tin with vegetable oil.
  • Line the base of the tin with greaseproof paper. Brush paper with a little more oil, then dust with sugar and flour.

  • Put the sugar and eggs into a large bowl and whisk with an electric hand whisk for 10 minutes.
  • It should be pale and thick enough for the mixture to leave a trail when the whisk is lifted.

  • Sift half the flour into the mixture and fold in very carefully until no traces of flour are left.
  • Repeat with the remaining flour. It is important to do it gently. Fold in 1 tbs lukewarm water.

  • Pour the mixture into the prepared tin and use a spatula to smooth it evenly into the corners.
  • Bake in the centre of the oven for 10-12 minutes, until golden and risen and just firm to the touch.

  • Meanwhile, put the jam in a bowl and stir well to loosen. Lay out a damp clean cloth on the work surface.
  • Lay a piece of greaseproof paper that is larger than the sponge on top. Dust the greaseproof paper with caster sugar.

  • Run a knife around the edge of the warm sponge and turn out on to the sugar-dusted paper.
  • Peel the paper off the base of the sponge. Trim off the edges of the sponge. Spoon jam onto the sponge and spread out.

  • Leave a little border of clean sponge all around. Make an incision about 1cm in from the short edge near you.
  • Be careful not to cut through; this makes it easier to roll up. Start rolling, using the incision to help you make the first turn.

  • Use the paper to help you roll the sponge tightly. Sit it seam side down until it cools down to room temperature.
  • While you wait for it to cool prepare the strawberry pudding by mixing with cold milk. Leave to set.

  • Brush pudding in thin layers over roll and dust generously with dessicated coconut so it is evenly coated.
  • Cut the roll into pieces with a serrated knife and serve on the same day. Serves 8-10 hungry people!

“Together, we can bake the world a better place!” – Big Cake Bake Team

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