Swiss Roll Recipe
Swiss Roll Recipe with Eggs, Castor Sugar, Self-Raising Flour & Raspberry Jam.
INGREDIENTS
3 Large Eggs, at room temperature
3oz (75g) Castor Sugar, slightly warmed
3 ox Self-Raising Flour, sieved
4 Level tbsp Raspberry Jam, slightly warmed
Additional Castor Sugar
METHOD
Pre-heat the Oven to 220c 425F Mark 7. Grease and line a shallow Swiss Roll tin 9inch x 12inch (23cm x 30cm) with greaseproof paper.
Whisk the Eggs with the Castor Sugar until the mixture is light and creamy. It should leave a trail when the whisk is lifted out. Then fold in the Self-Raising Flour using a metal spoon.
Pour the mixture into the tin and smooth level with a palette knife. Place in the hot oven and bake for 7 to 10 minutes until the sponge is pale golden and begins to shrink from the edges of the tin.
Cover a sheet of greaseproof paper really well with Castor Sugar and turn the sponge out onto this. Trim the edges of the sponge and spread with the Raspberry Jam. Roll up tightly and sprinkle further with Castor Sugar. Allow to cool on a wire stand.
Based on the Swiss Roll recipe in:
Hamlyn All Colour Cook Book
by Mary Berry, Ann Body & Audry Ellis (Hamlyn 1970).