To celebrate bonfire night this year, why not have a go at making these tasty Catherine Wheel and Fruit Rocket Skewers as a lovely sweet treat for the big & little kids in all of us!
To get started make your very own Swiss roll with our recipe below, however if your limited on time a shop bought one can work just as well, just not as satisfying or tasty as making it yourself.
-Knife (Under supervision)
-Swiss Roll Tray
-Blowtorch (if possible or a gas hob will do)
Ingredients for the Swiss Roll
-Oil for greasing
-85g plain flour, sifted
-Pinch of salt
– 3 eggs
– 5g Vanilla extract
– 85g caster sugar
– 400ml whipping or double cream
– 25g icing sugar
-Fruit jam of your choice
Ingredients for the Skewers
-Cola or liquorice laces
-Hundreds and Thousands
- Preheat the oven to 180°C.
- Prepare a Swiss roll tin. Place in it a piece of greaseproof paper cut to fit the bottom of the tin exactly and brush with oil. Dust with sugar and flour.
- Sift the flour with the salt.
- Put the eggs and sugar into a heatproof bowl set over, not in, a saucepan of simmering water. Whisk the mixture until light, thick and fluffy. (If using an electric mixer, no heat is required.)
- Continue whisking until slightly cooled.
- Using a large metal spoon, fold the water, essence and flour into the egg mixture.
- Pour the mixture into the prepared tin.
- Bake for I2~I5 minutes, or until no imprints remains when the sponge is lightly pressed with a finger, and the edges look very slightly shrunken.
- Lay a piece of greaseproof paper on a worktop and sprinkle it evenly with caster sugar. Using a knife, loosen the edges of the baked sponge, and then turn it over on to the sugared greaseproof paper.
- Remove the lining paper. Using the paper under the cake to help you, roll the cake up firmly from one end. Making a little cut across the width of the cake just where you begin to roll helps to get a good tight Swiss roll.
- Allow the cake to cool, meanwhile whip the cream with the sugar to soft peaks
- Unroll the Swiss roll and spread with the jam and then the cream, reroll up and set in the fridge
Cut the cola/liquorice laces into 6cm lengths and dip the top 1cm into the melted chocolate followed by straight into hundreds and thousands to make them look like matches
To prepare the rest of the items for the skewers;
- Slice the Swiss roll into 2cm thick slices and slide on to the skewer first with the swirl showing to resemble a Catherine wheel
- Over a high heat, toast the marshmallows without them melting to get that brown toasted finish. Leave to cool and slide onto the skewer
- Cut the melons into large cubes just smaller than the marshmallows and place onto the skewer
- Melt the chocolate, dip 75% of the strawberry into it and leave to set on a sheet of greaseproof, dust with your favourite sprinkles. Once set slide onto the skewer to make the point of your rocket
If you enjoy cooking and would like more information about our apprenticeships for chefs, please take a look at our Hospitality Apprenticeship Page >>
By Williams Richards, Hospitality Training Officer.