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Clover Swiss roll and pecan crumble

Swiss roll and pecan crumble

Swiss roll and pecan crumble

Recipe by Carla Kleinsmit

½ cup cake flour
½ cup castor sugar
1 t vanilla extract
4 nulaid free range eggs, separated
Pinch of salt

4 cups clover classic custard
2T butter softened
2T cornflour

Pecan crumble
½ Cup pecan
½ cup brown sugar
¼ cup brown sugar
½ cup flour

Preheat the oven to 180˚C and prepare a baking tray.
Sift the flour and salt three times, set aside.
In a bowl whisk the yolks with 1/3 caster sugar until light and fluffy. Add vanilla and set that aside.
In another bowl, make a meringue by whipping the egg whites to soft peaks before gradually adding the rest of the caster sugar. Fold the meringue into the egg yolk mixture.
Add 1/3 of the flour onto the egg mixture and fold in. Repeat until all the flour is incorporated.
Place onto prepared baking tray and bake until springy to the touch. Once its baked, turn it onto a caster sugar sprinkled cloth. Roll it up, let it cool down and unroll. Fill it and roll it up again.

For the filling :
In a smaller mixing bowl combine the cornflour and butter by mashing them together to form a paste. Add the butter paste to the custard and mix through until the paste dissolves and mixes into the custard, bring to a simmer again allowing the custard to thicken. Allow cooling.

For the pecan crumble
Place all the ingredients in a blender until well combined. Turn out on a baking tray, bake for 5 min and let it cool down.
To assemble:
Take the cooled and rolled sponge cake, fill it with custard and pecan crumble and roll up with the cloth.
Cut into slices. And serve.


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