Swiss Roll Recipe


There is a clever trick to help you when rolling up a light sponge – follow these simple steps and you’ll be able to do it perfectly.

Time: 40 Mins
Serving: 8

3 large eggs
100g (31∕2 oz) caster sugar, plus extra for dusting pinch of salt
75g (21∕2 oz) self-raising flour 1 tsp pure vanilla extract
6 tbsp raspberry jam (or any other type of jam, or chocolate-hazelnut spread), for the filling

1. The oven should be heated to 200 degrees Celsius (400degF/gas 6,). The inside of the 32.5 23cm (13 9 inches) Swiss roll tin with baking parchment. Set a large , heatproof bowl on top of a pan of boiling water. The bottom of the bowl must not be in contact with the water. Add the eggs, sugar and salt into the bowl. Whisk them for 5 minutes or until the mixture is pale and extremely thick.

2. Take the bowl out of the pan and place it on a table. Mix for 1-2 minutes or until it is cool. Mix in the flour and vanilla extract, then slowly fold it in, retaining the amount you've whisked. Pour the mixture into the baking tin, and smooth it out equally. Then bake for about 12-15 mins or until the cake is firm and springy.

3. Sprinkle a baking parchment with caster sugar evenly. The sponge should be carefully turned onto the sugared sheet so it's upside down. Allow to cool for five minutes. Then carefully remove the paper lining from the sponge.

4. When the jam has become too thick, heat it in a small pot. Spread the jam on the cake and then roll it up like the picture below. Sprinkle with sugar just before serving.

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