Rachel allen swiss roll recipes

Ruth’s Raspberry Flapjacks

Ruth’s Raspberry Flapjacks

I don’t know where the recipe came from originally, but I think it comes close enough to the RachelAllen version in the pink book with lemons on the inner cover
Chewy Seedy Apricot Bars

Chewy Seedy Apricot Bars

Chewy Seedy Apricot BarsThese packed with flavour fingers come from RachelAllen’sRachel’s Favourite Food at Home

Swiss roll

For the swissroll. Spread out a piece of greaseproof paper (slightly larger than the tin in size) on a work surface and sprinkle evenly with caster sugar (this stops the roll from sticking to the paper)

Rhubarb and custard Swiss roll

Quickly flip the Swissroll tin over onto the sugared paper, then carefully remove the tin and baking parchment from the bottom of the cake

Arctic roll

To assemble the Arctic roll, lift the cooled sponge together with the baking parchment on to your work surface and spread the raspberry jam all over the sponge

Pavlova roulade with raspberry mascarpone

Holding the foil closest to you, roll up the roulade away from you and leave it in the foil until you are ready to serve (it will hold neatly here for a couple of hours in the fridge)

Flapjacks

 I’ve tried loads of different recipes and a lot are hit and miss, too crumbly, too crunchy, too sweet, too “fall aparty” but these from RachelAllen’s Food for Living are the best and most consistent I have ever made

Cinnamon pecan buns

Spread the filling all over the rectangle, then with the widest end facing you, roll up the dough away from you so that it resembles a Swissroll

Apple, oat and pecan bars

Preheat the oven to 180C/160C fan/gas mark 4, then grease the sides of the Swissroll tin (23 x 30cm ) with butter and line the base with baking parchment

White soda focaccia with cheese

Brush a Swissroll tin or baking tray generously with olive oil. Transfer to a floured surface and roll out to about 35x20cm

Raspberry swirls

With the longest side facing you, roll up the dough away from you, to resemble a swissroll. Tip the dough onto a lightly floured work surface, dust with more flour and gently roll out into a 1cm/1/2in thick rectangle approximately 30cm/12in long and 18cm/7in wide

Pissaladiere

Remove the pastry from the fridge, uncover and, with a floured rolling pin, roll out on a floured work surface into a rectangle to fit a 23 x 33cm swissroll tin

Honeyed oatmeal biscuits

Spread onto a Swissroll tin and bake in the oven for about 30 minutes until golden. 1. Preheat the oven to 180C/160C/Gas mark 4

Chocolate and Hazelnut Bars

This recipe has been adapted from the one given by RachelAllen in her recent book. Preheat the oven to 160C/325F/Gas 3 and line the base of or grease, a small Swissroll tin measuring 20x30cm/8x12in