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Desserts Recipes -
Swiss Roll
Recipe
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Desserts
Recipes
-
Swiss Roll Recipe
Ingredients
Serves
8
Method:
-
Preheat the oven to 190°C/375°F/Gas mark 5.
Lightly grease a shallow 30 x
25cm/12 x 10in
Swiss roll tin and line the base with baking
parchment, extending over the two long sides.
-
Sift the flour 3 times on to baking parchment.
Beat the eggs with an electric beater in a
small bowl for 5 minutes, or until thick and
pale.
-
Add 100g/4oz sugar gradually, beating
constantly until the mixture is pale and glossy.
Transfer to a large bowl. Using a metal spoon,
quickly fold in the flour.
-
Spread into the tin
and smooth the surface. Bake for 10 to 12
minutes, or until lightly golden and springy to
touch.
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Place a clean tea towel on a work
surface, cover with baking parchment, then dust
with the remaining caster sugar. When the cake
is cooked, turn it out immediately on to the
sugar.
-
Using
the tea towel as a guide, carefully roll the
cake up from the short side, with the paper.
Stand the rolled cake on a wire rack for 5
minutes, then carefully unroll and allow the
cake to cool to room temperature.
-
Spread with
the jam and re-roll. Trim the ends with a knife
and serve sliced.
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