Jam Swiss Roll
posted in Cakes and Pastries |Here is a basic Swiss Roll recipe. It is a sponge cake and children and older people love
to eat. It bakes in a shallow rectangular baking tray and then filled, rolled up and
served in circular slices. For preparation, it rolls up in a tea towel as soon as it
comes out from the oven, while it is still flexiable enough to roll without cracking. It
is left to cool in this shape, then unrolled, fill with jam, jelly, lemon curd or other
filling, and then rolled up again.
Ingredients:
3 Large eggs, at room temperture
75 gm castor sugar
75 gm self raising flour, sieved
4 tablespoon raspberry jam
Additional castor sugar
Method:
Grease and lined a swiss roll tray. Whisk the eggs and sugar in a basin over a sauce-pan
of hot water until the mixture is light and creamy. Fold in the flour with a metal spoon.
Transfer the mixture to the prepared tray and smooth over with a palette knife. Bake in
the hot oven at 200 degrees Celsius for 7 to 10 minutes. Turn out on a sheet of sugared
greaseproof paper, placed on the top of the dump tea towel. Trim the edges of the sponge
and either (a) spread with raspberry jam and roll up tightly, (b) cover with a second
sheet of greaseproof paper, roll up loosely and leave until cold before filling and
reroll.
