- It's the kind of cake
that wants to make you fall down to your knees
and thank gosh you're alive.
(lively music)
Hello everybody, it's Barry here.
Hope you are well, wherever you are in the world.
Today, we're making something wholesome,
delicious, comforting, just damn right amazing in every way.
It's not me in the form of a pudding or maybe it is.
We're doing a lemonade swiss roll.
And you're probably like what the,
because one of the first times ever,
generally all the recipes I do here on the channel
are me trying and attempting things for the first time,
being like, oh, will it work or whatever,
but this is something that I do make from time to time.
It's kinda like my own creation that we have
every four or five weeks on a Sunday
after roast dinner typically.
And sometimes it can look horrendous
because there is a little bit of skill of rolling it up
and making sure it doesn't crack.
But when we have it after roast, we don't really care.
But for here today, I'm gonna do my best
to make it look awesome.
It's very simple and kind of like a twist
on a classic Swiss roll, which is generally just jam.
But I know in different parts of the world,
they all have their own versions of a Swiss roll.
I think in Asia that you have a much lighter sponge,
which seems to be the thing
with the whole jiggly cheesecake thing.
And it's just an amazing thing.
And my girls have just gone out for two hours,
when they come back at lunchtime, my aim,
they don't know these are the ingredients down here.
They're so minimal.
They don't know that I'm making this
so hopefully they'll walk in and be like,
oh my god, you made the lemonade, they love it.
And it is awesome.
It's got a little bit of tang in there.
I do a lemonade syrup on it as well, completely optional.
But one thing that you do need,
I mean, they call them a Swiss roll tin.
I don't tend to have one.
I have just got like a standard rectangular one,
which is 20 by 30 centimetres like that,
that is absolutely ideal.
So we'll give that a nice little wash, line it
and that will set you on your way.
It's gonna be stonking.
And for one of the first times ever,
it should be quite easy.
So I'm like yeah, I make this a lot,
but sometimes when you roll it up, you let it cool.
It can crack, I'm gonna try my best to nail it.
But before that two things,
one, this isn't my own t-shirt.
People like, oh, where can I get that?
It's just something I bought years ago.
And let me tell you, when I wear it in a supermarket,
you do get some funny looks like, is that,
is that a grown adult wearing that? Yeah.
But I think it's quite cool.
And during the video, we will actually announce the winner
of the veggie prep kit.
Some of you guys are tweeting me images of like where you
watch my videos, for example,
in a camp truck or on a TV and iPad at the same time.
There is a winner, so we'll announce that,
but let's first of all, get this thing baking.
All right.
So this is our tin, like I say,
it is 20 centimetres by 30,
just approximately, as long as it's got a lip on it is
normally alright with me.
That is in there like that.
Nice and lined and ready and just to one side,
whilst you've got that out.
Get a piece of baking parchment,
just roughly the size of the tin and have that to one
side, okay,
'cause that's gonna to help our sponge later, is quite fun.
Yeah, I'm not sure why I put poppy seeds,
I mean, I love the combination of lemon and poppy seeds.
That's why I do it.
And I never thought I'd do a video of it,
but I just thought, hey, I love this so much
I want to share it.
And you can make it as zingy
as you want as we'll come onto later.
But in this big bowl, I get some sugar and some eggs.
So there's nothing stopping you doing like maybe like a
coffee one.
Oh, that'd be amazing.
Like a latte.
Oh, or a passion fruit, anything like that.
Go to town on it.
And if you try it, send me photos.
Of the Swiss roll that is. You cheeky thing.
So all I'm doing is whisking together the sugar
and the eggs, but as you can see like that,
at the moment it's a little dark.
If you keep going for a couple of minutes,
it gets paler so do that.
And I have no idea why that bowls there.
It's really annoying me.
All right.
Check the difference in that.
Nice and bubbly too.
Right.
Flavour town.
Yep, so instead of using a lemon extract, oh,
(indistinct)
This is about a tablespoon of lemonade and we're going
to use this as well to make a syrup that we drizzle on the
sponge at the end as well.
Oh cheeky.
And you can use that instead of lemon extract gives you that
little bit of zing, a teeny bit of carbonation,
not a massive thing,
but then the flavour of the lemon really comes from the
lemon zest, gives it a real nice smell as well.
So I'm just zesting a whole lemon.
Ooh.
Wow that smells citrus.
Nice.
Oh yeah, I think an actual bit of zest might have
got up my nose.
That's fine.
That's my problem. Not yours.
Look at that. All right.
It looks a little bit more interesting now.
We will quickly give that a whisk, but to be honest,
I've never really measured out how many poppy seeds I
normally add.
So I'll go with that initially,
which is about a tablespoon.
We'll just quickly whisk it through.
Looks like passion fruit for about two seconds
then the bubbles come back.
Get yourself a sieve.
This is optional,
but we want to get it nice and light and airy,
so this is the flour, we might need a little bit more.
Sometimes I do.
And the baking powder, blah, blah, blah,
blah, blah, blah, blah, blah, blah.
Gonna go in there and do it's thing and hopefully,
what it normally does, thicken this up.
Oh, oh yeah.
But just try not to over fold it.
I just have a couple of little traces of flour there as soon
as they've gone, you're left with this super good batter.
Look at that.
It looks like frogs spawn or something,
but honestly the smell is so good.
The taste is horrendous, but smells great.
Oh, I'm just waiting for my oven to preheat,
but just off-camera, we're going to make our syrup now,
which is nice and easy.
We take another, literally a can of lemonade.
So what's that like 320 mls, something like that.
60 grammes of castor sugar.
See, that's having a right old fizz up in there.
Amazing.
That is a lemon that I have just removed the zest from
'cause we'll have that later.
But what we'll do is get the juice from a lemon.
Oh my gosh there's a gadget for that.
But that's why you really do want that sugar in there
and the sugar in the lemonade because the sharpness
of the lemon juice is pretty darn naughty indeed.
All right, my oven's ready.
But look at this thing.
We're not gonna to bake the sponge straight away.
I've learnt if you put the sponge in,
you kind of need to work fast afterwards.
So we're going to get the syrup on the go.
Make sure we're all prepped before baking it,
'cause it doesn't go in there for very long.
I feel like I actually know what I'm doing today
for a change.
I'm just going to warm this up
and it is gonna reduce down to a syrup.
Syrup baby.
Try and reduce it by about a half or even two thirds,
if you can, alright.
So hopefully you can see just out of the corner of your eye
there, I wasn't even looking what I was doing then.
I was trying to,
I was looking at the camera rather than the pour
and that could have been very dangerous.
You could press it with a spatula if you want.
We'll give it a little shimmy like this.
In that goes for 10 minutes.
It may be a couple more minutes, more.
We just want it nice and light and spongy.
And then we chuck it down on our piece down there. Nice.
Now we make the filling and this is a lemon curd.
So a jar lemon curd from the shops
or you can make your own.
Of course, that's fine as it is.
But what I like to do, this is some sherbet from a shop.
We got it from a sweet called dip dab,
or you can make your own with,
I think it's bicarbonate of soda,
citric acid and icing sugar.
But this does help to give it a little bit of zing.
This is kind of like our version of the jam filling again.
Now, basically what's going to happen is we're going to take
the sponge out and we're going to flip it down to be able to
peel off the back of the paper,
but you have sugar normally on here.
But what I like to do is sometimes add a little bit of the
sherbet as well.
It's up to you if you do it, but you can mix that.
You could just put all the sherbet in there as well so
it absorbs into the sponge.
But I do like that coarse texture that sugar gives you,
so I'm going to do a bit of both today.
So that's right on this piece of baking parchment.
I'm going to do a mix of the two.
That's just normal sugar, okay.
Sugar bae.
He's opened a restaurant in England, right?
Everyone's like tweeting me, Barry, you've gotta go.
And a lot of people have been saying, Barry,
did you ever tell that story about salt bae?
Yes I did.
It involves the crowd fund for the pizzeria.
So I know Kickstarter and Patrion backers definitely know
that story, but I will share it with everyone fairly soon.
But if he's in the country, I don't want to do that.
And loads of people are like, oh Barry,
have you had a legal battle with salt bae?
No, it doesn't, it involves him, but it doesn't at all.
So there's nothing like, it's fine.
They were like, oh my gosh,
he's going to sue you for doing that. No.
So whilst we've made that and to be honest,
I have done it a little bit messy.
You can just get your pan shape and prepare ahead of times
so you're not wasting it, but hey,
I like making a bit of a mess.
Hopefully you can see there's a slightly more amber colour
where we've got a little bit of caramelization going on
in the syrup here.
You can see how much it's reduced down.
So I'm happy with that.
I'm taking that off the heat to let it cool.
So a syrup like that,
you can pour it on any sort of freshly baked sponge.
A bit like a drizzle, you can put holes in it
or just pour it on and it'll soak in.
It's a little bit temperamental trying to do it with a
Swiss roll when you're rolling it,
because it can make it heavier and damper and make the
sponge break, which it can do anyway.
I'm kind of prepared for that.
Top tip, if you make a Swiss roll
and it fails when you roll it,
cover it in buttercream and you've got yourselves,
a chocolate log, even if it's February.
Okay, that's fine.
Oh right. Nice.
Let's get you out.
Nice golden coat on it,
teeny bit of a patch there, that's okay.
We'll take that.
Oh yes, yes, yes, yes, yes.
This is kind of the fun part, is we have to aim and drop
and just peel that back slowly, remember it still warm.
Oh my gosh.
Yes.
So you can like move this around now
to make it more comfortable.
What I tend to find is if you use a little bit of a lip
here of the paper and then just slowly,
slowly roll like that.
Oh my gosh.
Okay, you can't really see it too well.
If I cut here a little bit, that's not important.
What is important is gravity, in the words of
Arnold Schwarzenegger, get down, get to the chopper.
We want to cool this fully in this position because then it
gives us the ability unravel it
but it's used to being rolled up.
So let's get this fully cooled.
I'm gonna have a Swiss roll.
I don't really ever show you what goes
this side of the counter.
This is the Dolmino source that I use the other day
from that bacon lasange thing.
And that's my coffee that I've half drunk.
I tend to just have a blue cloth and wipe down as I go.
But yeah, anyhow, this is looking good.
Okay, that has been a solid hour and this is cold
and there will probably be, yes.
Merry Christmas.
What I wanted to say, another thing is make sure,
make sure you don't over bake the sponge because that's
going to make it tougher to roll up and it can crack.
Another thing you can do,
I didn't do that is you can put a rolling pin in to help
give you that curvature and finally rest it on the actual
seam as well, okay.
So that's where you want it to kind of sit.
So it kind of stops rolling and this is set lovely.
'Cause what you want to do, you want to unravel it,
but you don't want to take it all the way back.
See how it's got that sort of curve in it now.
Nice, you see?
Kind of like a magic carpet, yeah.
But what we want to do
is take this and we just unravel it slightly
take our lemon curd mixture
and start to push it on there.
And some lemon zest,
we'll save some for the top as well.
And then we roll it, okay.
So it might get messy.
There's a lot of volume there,
it's gonna push it out a little bit, you see?
Oh my gosh.
Oh, all right, folks.
There it is.
There's a little bit of a gap there,
but actually as it settles,
more will ooze out, it's a huge log of lemony goodness.
So this is that syrup and it kind of crystallises
onto the sponge.
Oh my gosh, so good.
See what it's doing there?
Oh, the little bubbles, yes, yes, yes.
Good old dust of icing sugar.
And that's just going to stick to that syrup as well.
So good, so good.
Sweet Caroline.
Lemon zest on top.
There we go, folks.
The lemonade Swiss roll.
Oh, there's a bit of a gap there.
If that happens and you're doing a video,
you can just do that.
Outstanding.
Oh my gosh, look at that.
Oh baby.
Yeah.
Tangy, lemony, poppy seedy, cakey goodness.
Ah.
It's the kind of cake that wants to make you fall down to
knees and thank gosh you're alive.
It's so good.
If you love lemons, if you hate lemons,
probably not gonna want to make it, are you?
The tang, the lemonade syrup as well, drenching it, amazing.
I hope you try this recipe out.
I'll wait for the girls to get back so you can have a little
taste of that.
I'll put loads of tips in the write-up.
But for me to finally do a recipe that I tend to make
regularly, is actually kind of cool.
And I'm really happy with, I've made them a lot worse.
Sometimes they crack.
And that's what part of the fun.
Give it a go, and I'll see you next time.
(rap music)
A few of you to send in some amazing photos,
so obviously you've been on the TV,
when you show the videos it does freak me out.
Probable prime put me in a virtual reality scene
in a temple, which was very cool, I like that.
There was some cats going on watching TV with Natalie.
There was a moon base on alert, look at this.
This is me on a,
- [Woman] Oh.
- There was the classic TV there like that
from Tom Crabtree.
James Clare, watching the TV and the iPad simultaneously
the same video.
That was pretty cool.
This is Daniel from Germany.
He literally made the account for this.
Watched the video in a lorry. Very nice.
- [Girl] In a lorry, what?
- I quite like that it kind of freaks me out
on top of someone's mantal piece.
Next to nightmare on Elm street.
Yeah, that's from HeavyDutyDoc.
Ian Rolfe, I'm actually watching you on my Commodore 64.
I don't know if that's a Photoshop, but that's,
that's pretty cool.
- What's a Commodore 64?
- But the winner is this one,
Lufferov, so how about in a 1700 seat theatre,
look it's literally playing my video in a cinema.
- [Girl] What, how could he do that?
- [Man] Well he obviously works in a cinema
or something like that.
So if you want to get in touch you can have a veggie
prep kit.
It really does freak us out.
I mean, going from like desktops
and just PCs back in the day when YouTube first started
to cinema screens.
I'm sure you don't watch it in there often,
but thanks to everyone that submitted those photos.
We'll do some more giveaways like that soon, so yes.
Enjoy the cake?
- Yes, delicious.
Cheers guys, give it a go, see you later.