Recipes, re-invented from cooking shows

Rhubarb Custard Swiss Roll

Name: Rhubarb Custard Swiss Roll
Prep time: 1 hour
Cook time: 12 minutes
Total time: 1 hour 12 minutes

Prep. Time:

Baking Time:

Total Time:

1 hour

12 minutes

1 hour 12 minutes

Serves:

1 Swiss roll (8-10 servings)

Inspired by Toby's nostalgic tribute to his mom's rhubarb crumble and custard, this enhanced version addresses the texture issues noted by Paul Hollywood while preserving the beloved 'rhubarb and custard' flavor combination. Features improved sponge technique to prevent chewiness, proper assembly timing to maintain structure, and temperature control for optimal texture.

Ingredients

FOR THE LIGHT SPONGE:
4 large eggs, room temperature
1/2 cup caster sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
2 tablespoons melted butter, cooled
1 teaspoon vanilla extract

FOR THE RHUBARB JAM:
1 lb fresh rhubarb, chopped
1/2 cup granulated sugar
2 tablespoons lemon juice
1 tablespoon honey
1 teaspoon vanilla extract

FOR THE ELDERFLOWER CRÈME DIPLOMAT:
1 cup whole milk
3 large egg yolks
1/3 cup granulated sugar
3 tablespoons cornstarch
2 tablespoons butter
2 tablespoons elderflower cordial
1 teaspoon vanilla extract
1 cup heavy cream, whipped to soft peaks

FOR ASSEMBLY:
Powdered sugar for dusting
Extra elderflower cordial for brushing (optional)

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Instructions

MAKE THE RHUBARB JAM:
1. Mom's crumble inspiration: In saucepan, combine chopped rhubarb, sugar, lemon juice, and honey.
2. Gentle cooking: Cook over medium heat 15-20 minutes, stirring occasionally until thick and jammy.
3. Flavor enhancement: Stir in vanilla extract and cool completely.
4. Proper consistency: Jam should hold its shape but still be spreadable.

PREPARE THE ELDERFLOWER CRÈME DIPLOMAT:
5. Traditional custard base: Heat milk in saucepan until just simmering.
6. Smooth mixing: In bowl, whisk egg yolks, sugar, and cornstarch until pale.
7. Tempering: Slowly pour hot milk into egg mixture, whisking constantly.
8. Proper cooking: Return to saucepan, cook over medium heat, whisking until thick.
9. Rich finish: Remove from heat, whisk in butter, elderflower cordial, and vanilla.
10. Cooling: Press plastic wrap directly onto surface, cool completely.
11. Lightening: Gently fold cooled custard into whipped cream for diplomat cream.

MAKE THE IMPROVED SPONGE:
12. Addressing texture: Preheat oven to 375°F. Line 10x15-inch jelly roll pan with parchment.
13. Light texture: Beat eggs and sugar until very pale and tripled in volume, 8-10 minutes.
14. Gentle folding: Sift flour and salt, fold into egg mixture in thirds.
15. Paul's texture issue solved: Fold in cooled melted butter and vanilla very gently.
16. Even spread: Pour into prepared pan, spread evenly to corners.

CRITICAL BAKING:
17. Preventing chewiness: Bake 10-12 minutes until golden and springs back when touched.
18. Immediate action: While warm (not hot), turn onto sugar-dusted kitchen towel.
19. Shape setting: Roll up in towel immediately, cool completely on wire rack.

PROPER ASSEMBLY TECHNIQUE:
20. Paul's critique addressed: Ensure all components are completely cool before assembly.
21. Careful unrolling: Gently unroll cooled sponge, remove towel.
22. Even spreading: Spread elderflower crème diplomat evenly, leaving 1-inch border.
23. Jam distribution: Dot rhubarb jam over cream, don't spread completely.
24. Final roll: Roll up carefully, seam side down.

TO SERVE:
25. Clean presentation: Trim ends for neat appearance.
26. Paul's praised flavor: Each slice should deliver rhubarb and custard taste.
27. Proper texture: No chewiness - sponge should be tender and light.
28. Nostalgic finish: Dust with powdered sugar before serving.