Swiss Roll

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• fat, for greasing
• 3 eggs
• 75 g caster sugar
• 2 1/2 ml baking powder
• 75 g plain flour
• 1 pinch salt
• jam (or butter cream)
• caster sugar, for dusting

Recipe

• 1 heat the oven to 220c/gas mark 7.
• 2 grease and line a swiss roll tin 20 x 30cm.
• 3 whisk the eggs and sugar together in a bowl over a pan of hot water, taking care that the base does not touch the water.
• 4 whisk for 10-15 minutes until thick and creamy.
• 5 (i recommend an electric mixer!) remove from the pan and whisk until cold.
• 6 sift the baking powder with the flour and salt, and fold in lightly.
• 7 pour into the prepared tin and bake for 10 minutes.
• 8 meanwhile, if using jam, warm.
• 9 when the cake is cooked, turn it onto a large sheet of greaseproof paper dusted with caster sugar.
• 10 peel off the lining paper.
• 11 trim off any crisp edges.
• 12 spread the cake with the warmed jam and roll up tightly.
• 13 dredge with caster sugar and place on a cooling rack with the cut edge underneath.
• 14 note: if the swiss roll is to be filled with butter cream, cover with greaseproof paper and roll up tightly with the paper inside.
• 15 cool completely.
• 16 when cold, unroll carefully, spread with the filling and re-roll.
• 17 dust with caster sugar.
• 18 variation: chocolate swiss roll.
• 19 substitute 1 x 15 ml spoon cocoa for 1 x 15 ml spoon of flour.
• 20 when cooked, roll up with greaseproof paper inside.
• 21 when cold, prepare chocolate butter icing.
• 22 unroll carefully; spread with just over half the butter icing and roll up.
• 23 spread the remainder over the top and, if liked, mark with a fork to resemble a log.
• 24 for a yule log, put a robin or sprig of holly on top of the roll.