1 minute read
Swiss roll
from COOKED
Ingredients
3 eggs 75g caster sugar 75g self-raising flour 60g tablespoons jam / chocolate filling sprinkle sugar for rolling up
Method
1. Light oven to 200oC / 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. (2 egg mixture for Swiss roll tin measuring 18cm by 30cm)
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. 10. Cool on a wire rack.
