Jam-and-Cream Swiss Roll
A well-rolled Swiss Roll is a delicious addition to any table.
PREP TIME
30
MINUTES
COOKING TIME
15
MINUTES
Ingredients
50g soft butter
1 tsp vanilla
110g golden caster sugar, extra for rolling the Swiss Roll
2 eggs, lightly beaten
1 level tsp baking powder, sieved
110g self-raising flour
filling:
150mls cream, whipped to stiff peaks
3 tbs raspberry jam
Icing sugar for dusting
Method
Preheat your oven to 200ºC/gas mark 6.
Line a Swiss Roll tin of approximately 8 x 12 inches with baking parchment, leaving a little extra parchment sticking out each end of the tin which you can use to take the Swiss Roll out after it is baked.
Cream the butter, vanilla and sugar until it is light and fluffy.
Slowly mix in the eggs, either on the lowest setting of a mixer or with a spatula.
Sieve the baking powder and flour into a bowl.
Add the dry ingredients to the butter mixture and combine.
Scoop the mixture into your prepared tin and smooth it out with the back of a spoon.
Bake for 15 minutes or until the centre bounces back when lightly pressed.
Allow the sponge to cool in the tin until it is cool enough to handle, then gently lift the Swiss Roll out holding the sides of the parchment.
Sieve some caster sugar onto a clean dry tea towel and place it sugar side down onto the top of the sponge. Turn the sponge out onto the tea towel.
Cut four nics in the long side of the sponge with a sharp knife. Roll the sponge up into a Swiss roll shape with the towel.
When the sponge has cooled to room temperature unroll the tea towel and trim the edges (the tasty part)
Spread the whipped cream and jam onto the sponge leaving space all around the edge so it has room to spread when you roll it. Roll up your sponge.
