But I don't know how to do this without putting my fingers like straight into this jam.
I think you just put your fingers straight in that Jam. Look my finger.
Today we are going to try cooking a recipe from Mary Barry's Baking Bible. Yeah!
I'm Tara. I'm Natalie and this is Natalie and Tara Try Stuff
As you may or may not know, the Great British Bake Off, on Netflix, has taken America by storm
Well not you. No. The rest of us. Although I did watch the very first
episode for this today. And I was like "okay. I get it." It's cute and she's adorable.
Yeah, I love it. Mary Bear is adorable I love the contestants.
It's like one of the few reality TV shows where people are actually nice to each other.
I finally convinced Natalie to let me bake something from this show.
So we got Mary Ber- Mary Berry's Baking Bible
Oh, that's a mouthful right there. Mary Barry is Baking B- [meow]
Marry Barry Baking Bib- [meow] You little jackass!
I'm glad I watched it because hers did not look oh that great when she was done.
She was like "oh they fall apart." Yeah.
If I would have tried to do this and not watched it I would have just been so sad.
You probably watched the thing where she's teaching the thing. Yeah
This is one the recipes is on the show the first episode that appeared for us Americans,
so that's why we want to try this swiss roll also I I wanted to,
I have to try and roll this. I want to try and roll this so bad. Can I do it without
cracking in half? I have no idea. She cracked her so there's no way. She does.
Let's uh let's try this. Tara, what did you learn about swiss rolls?
Uh...not- Every swiss roll is a roulade but not every roulade is a swiss roll.
These are facts. This is very exciting for me because there's only four ingredients.
We need four large eggs. Now this is where things get tricky though.
We need 100 grams or four ouncer- four ounces of caster sugar.
100 grams are four ounces of self-rising flour. And then- and then- just that's all it takes for the cake.
And then for the filling you just need four tablespoons of raspberry jam.
That's all that's in a cake? Yep.
I think first what we need to do is figure out what 4oz of caster sugar and 4oz of flour is.
Okay. Because it's not the same and I did find something on the phone but my phone's
over here being used for this angle. So, I mean thank you for going from grams to ounces but...
That's awesome. But doesn't mean any for me. Right. I don't think I own a scale.
No. No. So let's uh- Let's uh- Break away and- Let's do that- and find out.
I wonder if Alexa can tell me. Alexa how many cups in 4 ounces of self-rising flour?
[Alexa: "there are 0.91 cups in 4 ounces of self rising flour."]
Wow. I told you it's one. Okay let's try this other one all right ready?
Not a commercial just so you know.
Step 1: preheat oven to 220 Celsius. I got it!
No you don't! You know what Celsius is! Alexa...
[Alexa: "220 degrees Celsius is 428 degrees Fahrenheit."]
Preheat that oven to 420 degrees Fahrenheit!
Now we need to grease a 13 by 19 "swiss roll tin". Because everyone has a
swiss roll tin lying around. Is that it? Turns out it's basically just the same thing.
This is the same size as almost all of them. I don't.
Yeah, that's a lot. Nope. Too much.
We're putting paper down too. I don't understand! Yeah, I know! That's my confusion. [Natalie choking on baking spray]
Next up we are going to whisk the eggs and the sugar together in a large bowl until the mixture is light and frothy
and the whisk leaves a trail when lifted out.
We're gonna sift the flour into the mixture, carefully folding it in at the same time. Oh, here we go.
This is what I wanna do. Finding the angle of how this works.
Yeah, gotta find the right- like, ahhhhhh.
What do you mean "leaves a trail"? It always leaves a trail. Yeah.
I don't understand this "trail" thing. Leaves a trail-
Maybe this is like a cultural difference. Maybe this a trail? What don't I understand about this trail situation?
I don't understand the trail. I don't understand the trail part.
Yeah, maybe trail means something different. Just like, -Maybe- we don't say castor sugar.
We just discovered that when they say "frothy" they mean "foamy." -Mm-hmm.-
So we got a lot of stirring to do. Yeah.
It's the worst scrambled eggs ever.
Well it's got sugar in it so maybe it's not. You would eat sugared scrambled eggs wouldn't you?
Oooo I wanna try that!
Sift the flour into the mixture carefully folding it in at the same time.
Of self-rising flour. Self-rising flour.
It's like a flour that lifts itself up by its own bootstraps. A flour that doesn't need nobody else.
While you're doing that I'm gonna do this? You're gonna fold it in. I don't know means.
Oh look. It's already changing. There you go.
Very gently you're just putting it in there. Oh god! That noise is terrible!
That's like walking on snow! Stop! Oh my god!
I think that looks right. That looks like the things.
Okay, alright. Okay. Next thing!
Turn the mixture into the prepared tin and give it a gentle shake so that the mixture finds its own level.
Let the mixture find its own level. Listen, you don't tell the mixture how to live it's mixture life.
Pouring it in. Make sure that it spreads evenly into the corners.
I'm excited.
You can do it. You can do you it. You got this.
Find those corners. Find those corners.
It's doing it. Just gotta- gotta be patient. Patience is a virtue, that neither one of us posses.
You need to let that- You got to let that- You're like a helicopter parent.
I'm helicopter parenting the sh*t outta this cake. Get over. Go. You can do it!
You got this! Go. Get in the corner! Nobody puts roulade in the corner.
I'm just gonna gently encourage you that yeah, you can go over there. It's super okay.
Okay stop it! Stop touching it! Okay that's not encouraging anymore.
That's dictating. I wasn't dictating.
Give it a little tappy tap tap. Look at all those bubbles.
I think it's good to go. Cool. Next step.
All right. Bake in a preheated oven for about ten minutes. While the cake is cooking place a piece
of baking parchment a little bit bigger than the size of the tin on the surface
and sprinkle it with caster sugar. Huh. Okay so we're gonna put this bad boy in
the oven for ten minutes. Let's go bake.
Okay alarm went off. Let's go get the cake. Look at that! Yeah, it's poofy in the middle. Maybe I'll fall down a little bit.
I'm so scared of this. Are you ready?
Got it. Go.
Oh! I did it! Nice. Okay that fell out because of how we greased it.
Uh-huh. Now I understand this. Out of my way.
Quickly loosen parchment on bottom of cake. Yes! Whoooo!
Oh, but that is so not level. Trim the edges of the sponge cake with a sharp knife.
I wanna taste. Oh, wow. Yeah, thats good. Okay, what are we doing now?
This is the interesting one. So we have to like cut almost all the way through right here
and that's where when we fold it it's gonna- it helps it's do that first roll.
That's not enough, you're just denting it. I know, I can't quite get through it.
Leave to cool slightly and then spread the jam. So we got this cool
because if the cake is too hot the jam will soak straight into the sponge. Ohhh.
So we just gotta let it sit for a little minute. For a second. Then we will put some jam on it.
Okay. [singing] Got jam on it.
Next we got a spread on this jam. We got some seedless red raspberry jam. Okay.
BLOOP! Here I'll spread you blop.
I'm scared of this for some reason. The glopping?
For some reason this this a part seems more intimidating then everything so far. Really?
Like I can't go back. That's probably pretty good. Don't you think?
Do you think it's a good layer anything a little bit more a little more? Maybe a little more.
It doesn't- oh, it says four tablespoons.
How much do we do? What is this? Spoon.
Ooo this looks so good. it does look really good.
Wait! How messy is this gonna get as we try to roll this up?!
Roll the cake firmly from cut- from the cut end. Well they're all cut we cut them all.
When- when I watched Mary Berry do this she was all in there with her hands
and she was breaking all this part to make it work. Like she's like you got to
get in there and like break it.
But but I don't know how to do this without putting my fingers like straight into this jam.
I think you just put your fingers straight in that jam.
And we want a tight roll. Look at my fingers!
How do I get this to do the next role? I can't because they're so dirty.
Yeah, see it's just exactly what happened with theirs. Okay. Hers was just a mess.
It was just I was just a mess. That's actually better than hers was. Wow!
Please put up the image of hers. Okay there you go. Ready? You're gonna lift and I'm going to slide under you.
Bam! I'm just gonna...
There we go. We did it! Look at this fantastic, beautiful...
See that went all the way through the other side, almost.
Just like the picture. It's not- I don't understand the picture at all. Hers she tore it to shreds.
Like, at least you got one like part that's really good right here.
What is the secret to making it not do that? Is it like the amount of time you cook it? Is it-
Honestly, I think I remember in the episode there being a big to-do about rolling it soon enough.
Nothing says anything. Why would- Why wouldn't Mary tell me that?
Mary made a cookbook it's a Bible. Hey if she shredded hers then we're good.
Maybe that's why. Cause she doesn't know you're not suppose to wait too long.
Mary Berry! Okay, you guys know us. You know that we can't just do something
simply we can't just follow directions and then try and eat this like that's not us.
Not our style. We have to take everything to an 11.
So we're gonna take it to an 11. Let's go have a tea party.
I hate tea.
Natalie, what are you wearing? I'm dressed up as the Mad Hatter.
Because it's a tea party! It's a tea party!
I meant like- like. I know what you meant.
Okay. Fine. Fair. Whatever. You didn't- you didn't specify.
I have learned my lesson of not specifying.
May I please have a spot of tea? Yes, you may.
One sugar sugar sugar. Two sugar- This is my first tea party.
Would you like a piece of swiss roll? Ooo. Made fresh today.
Do you have any roulade? I do have a roulade would you like a roulade? It's raspberry.
Ooo look how pretty that is. Oh, look at that. That's pretty good.
Even though it destroyed it on top it still ends up with a pretty- It's still it's so a decent-sized "swirl"
as they say on the show. Let's taste the fruits of our labor.
[humming]
It's super good and I really like it. It's a touch dry.
I'm going to dunk it in my tea.
I don't think you do that in polite society. Nope.
You also don't talk with your mouth full...
or show up is the Mad Hatter to a tea party. I think we're just gonna like drop you guys off here.
My name is Tara. I'm Natalie. As she keeps choking down tea.
And this is Natalie and Tara Try Stuff. Don't forget, if you like what we're doing
subscribe to this channel, hit the bell so you stay up to date with what's going on,
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I don't think you finger gun in polite society either. Nope.