Swiss Roll Ingredients 3 75g 75g 60g sprinkle
eggs caster sugar self-raising flour tablespoons jam / chocolate filling sugar for rolling up
Method 1. Light oven to 200℃ / gas mark 6. 2. Line a Swiss roll tin 30cm by 22cm with greaseproof paper. 3. Place the eggs and sugar into a large mixing bowl and whisk until the mixture is thick, smooth and light in colour (ribbon/ trail test).
4. Sieve in the flour and gently fold into the mixture with a spatula or metal spoon.
5. Pour into the prepared tin carefully pushing well into the corners.
6. Bake for 8 minutes until golden brown and firm; do not overcook or it will break during the rolling.
7. While it is baking, soften the jam (easier to spread), spread
the extra sugar over a piece of greaseproof paper and place a cook’s knife beside the paper.
8. When the sponge cake is cooked loosen the edges and turn it upside down onto the sugared paper. Peel off the paper from the cake carefully then, trim off the crusty edges.
9. Spread the jam/chocolate filling onto the cake then roll it up. When you have come to the end of the roll hold the shape for a few seconds to secure the roll.
20
10. Cool on a wire rack.
(2 eg g for S mixture w tin m iss roll 18cm easurin g by 3 0cm )
