Swiss Roll

Serves 8

4oz (110g) plain flour

4 eggs

4oz (110g) caster sugar

2 tbsp warm water

2 tsp vanilla essence

6 tbsp warmed homemade raspberry jam

1 x 10-inch (25.5cm) x 15-inch (38cm) swiss roll tin

Preheat oven to 190C/375F/regulo 5.

Line a large swiss roll tin with greaseproof paper cut to fit the bottom of the tin exactly. Brush the paper and sides of the tin with melted butter, dust with flour and caster sugar.

Sieve the flour. Put the eggs and caster sugar into a bowl over a saucepan of simmering water. Whisk the mixture until it is light and fluffy. Take it off the heat and continue to whisk until the mixture is cool again. (If using an electric mixer, no heat is required.) Add the water and vanilla essence. Sieve in about one-third of the flour at a time and fold it into the mousse using a large metal spoon.

Pour the mixture gently into the tin. Bake in the preheated oven for 12-15 minutes. It is cooked when it feels firm to the touch in the centre. The edges will have shrunk in slightly from the sides of the tin. Lay a piece of greaseproof paper on the work top and sprinkle it evenly with castor sugar. Turn the swiss roll tin onto the sugared greaseproof paper. Remove the tin and greaseproof paper from the bottom of the cake. While the cake is still warm, spread it sparingly with homemade raspberry jam. Catch the edge of the paper nearest you and roll up the swiss roll away from you.

This swiss roll also makes a delicious basis for trifle.

Suggestions for other fillings:

There are many other fillings you might like to try, but roll the greaseproof paper into the swiss roll while warm and unroll it later when cold to fill if you are using whipped cream.

1. Mashed banana with lemon juice and whipped cream.

2. Melted chocolate and whipped cream.

3. Fresh strawberries or raspberries mashed with a little sugar and whipped cream.

4. Other homemade jam and whipped cream.

5. Homemade lemon curd.