Laura Mariano
Ingredients
- 75g self-raising flour
- 3 eggs
- 75g caster sugar
- 2-3 x 15ml spoons jam extra sugar for rolling up
Instruction
- Preheat oven to 200ºC or gas mark 6.
- Line and grease a Swiss roll tin, 18cm x 30cm with greaseproof paper.
Sift the flour. - Crack the eggs into the mixing bowl. Add the sugar.
- Whisk the eggs and sugar together until thick, creamy and white.
- Gently fold in the flour, using a metal spoon, a little at a time.
- Pour the mixture into the Swiss roll tin.
- Bake for 8 – 10 minutes, until golden brown and firm to the touch. Do not overcook.
- While the Swiss roll is baking, place a piece of greaseproof paper on the worksurface and sprinkle the extra sugar on top. Warm the jam in a microwave for 10 – 15 seconds.
- When the Swiss roll is cooked, tip it onto the sugared paper. Peel off the lining paper from the cake.
- Spread the warm jam over the cake with a palette knife.
- Roll the cake, using the paper and a tea towel to help you.
Place on a cooling rack.
