Swiss Roll
Servings 6 slices
Ingredients
- 4 Eggs large
- 100 g Caster Sugar
- 100 g Self-Raising Flour
- 1 tsp Vanilla Extract
Filling
- 4 tbsp Raspberry Jam
Instructions
- Pre-heat the oven to 220 degrees/gas mark 7. Grease a 33 x 23 (13 x 9 in) swiss roll tin and line with baking parchment.
- Whisk the eggs and sugar together in large bowl until the mixture is light and frothy and the whisk leaves a trail when lifted out.
- Sift the flour into the mixture, carefully folding it in at the same time. Turn the mixture into the prepared tin and give it a gentle shake so that the mixture finds its own level, making sure that it spreads evenly into the corners.
- Bake in the pre-heated oven for 8 - 10 minutes* or until the sponge is golden brown and begins to shrink from the edges of the tin.
- While the cake is cooking, place a tea towel on the side then laya piece of baking parchment a little bigger than the size of the tin on top of the tea towel sprinkle it with caster sugar.
- Invert the cake on to the sugared parchment. Quickly loosen the parchment on the bottom of the cake and peel it off.
- Trim the edges of the sponge with a sharp knife and make a score mark 2 cm (1 in) in from one shorter edge, being careful not to cut right through it.
- Finally, from your score mark, roll your Swiss roll sponge up. Use your tea towel to help you, then leave the sponge to cool.
- Leave to cool slightly, then spread with the jam. If the cake is too hot the jam will soak straight into the sponge. Roll up the cake firmly from the cut end.
Notes
*keep an eye on the sponge because of it being so thin it can burn easily so don't leave it over the time.