Swiss Roll
- Preheat your oven to 190C and line a 2x25x30cm tin with baking paper. If you don’t have a swiss roll tin just improvise with what you do have. And extend your baking paper on the long sides of the tin to make it easier to lift out.
- Sift 90g self raising flour 3 times. I sift mine onto baking paper.
- Beat 3 eggs until thick and pale. Gradually add 115g of caster sugar, constantly beating until the mixture is pale and glossy.
- Use a metal spoon to fold the flour in quickly and lightly. Spread into your tin and smooth the surface if you need to.
- Bake until lightly golden and springy to the touch (about 10 minutes).
- Meanwhile put a clean tea towel on your bench and cover with a sheet of baking paper big enough to lay your cake on. Sprinkle 55g caster sugar evenly over baking paper.
- When the cake is cooked turn it out onto the sugar and remove your used baking paper. Use the tea towel to carefully roll the cake, keeping the sugared baking paper inside the roll. Put the rolled cake onto a wire rack for 5 minutes then carefully unroll it and allow it to cool to room temperature.
- Spread with strawberry jam and re-roll. You could use any flavour jam and quantity is really personal preference.
- I think this is best served in generous slices with a big dollop of fresh whipped cream.
This was a yummy recipe though I think that next time I make it I probably wouldn’t roll it in sugar or if I do I would only use about a quarter of the amount, and would add the sweetness to the cream instead. Rolling it in sugar gives it almost a crusty sugary layer that reminds me of doughnuts.
