I’ve made so many Swiss rolls before but I only just realised I hadn’t posted a recipe.So here we go. I’m using home-made jam in this, feel free to use any jam you like or add soft fresh fruit such as raspberries or sliced strawberries.
75gms Castor Sugar
75gms Self Raising flour or Plain flower ane a satchet of baking powder.
125ml of whipped double cream
Heat the oven to 200°C (400°F) and using a 23cm x 30cm/9in x 12in Swiss roll tin, grease the tin and line with greaseproof paper.
Whisk the eggs and sugar together until pale and fluffy.
Fold in the flour
Pour the mixture into the tin and spread it out gently with a spoon.
Bake for 7-10 minutes, remove from the tin while still warm, trim if you wish then turn onto a fresh piece of paper. Remove the old paper, carefully.
Roll with the new paper, as tight as you can, leave to cool
When cool, unroll spread with jam
and whipped cream.
Re-roll without the paper.
Sprinkle with icing sugar,