Swiss Roll Recipe |
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You will need..... 3 large egg 3 oz. castor sugar, warmed 3 oz. self-raising flour, sieved For the filling and top: 4 level tablespoons raspberry jam Preparation Time castor sugar 15 minutes
Cooking Time
7-10 minutes
Oven setting
425ºF; Gas Mark 7
Grease and
line a shallow Swiss roll tin 9 by 12 inches. Take eggs at room
temperature and whisk with sugar until mixture is light and creamy and
leaves a trail when the whisk is lifted out of the mixture. Fold in
flour, using a metal spoon. Turn into
prepared tin and smooth level with a palette knife. Bake in a hot oven
for 7 to 10 minutes until sponge begins to shrink from edges of the tin
and is pale golden. Turn out on
to a sheet of greaseproof paper dredged with castor sugar. Trim edges
of sponge, spread with warmed jam and roll up tightly. Dredge with
castor sugar and cool on a wire tray.
Quick Tip
For a
smaller Swiss roll baked in a 7 by 11 inch shallow Swiss roll tin use:
2 large eggs, 2 oz. castor sugar, 2 oz. self-raising flour. Heat the
jam just until it is easy to spread; if it is too hot it will soak into
the sponge.
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