JAM SWISS ROLL

Excellent served with afternoon tea or as a dessert with cream.


Ingredients:

65g/ 2 ½ oz Homepride self-raising flour

3 eggs, size 3

65g/ 2 ½ oz caster sugar

Extra caster sugar for dredging (sieved)

45ml/ 3 tbsps jam, warmed

Strawberries to decorate


Procedures:

1. Preheat oven to 200 °C/ 400 °F/ gas mark 6.


2. Grease and line a 28 cm x 18 cm (11-inch x 7-inch) Swiss roll tin with greaseproof paper.


3. Whisk together the eggs and sugar until they are light and creamy, and the whisk leaves a line when it is lifted out.


4. Carefully fold in the flour with a metal spoon.


5. Turn the mixture into the prepared tin and bake immediately for about 10 minutes until the cake springs back when lightly pressed.


6. Turn out onto a piece of greaseproof paper which has been dredged with caster sugar.


7. Cut a 0.5 cm ( ¼ - inch ) strip from each of the long lengths of the Swiss roll. Spread with the warmed jam to within 0.5 cm ( ¼ - inch) of the edge and roll up quickly, keeping it wrapped in greaseproof paper. Allow to cool.


8. When cool, dredge with a little more caster sugar and decorate with fresh strawberries before serving.

Cook’s Notes:

Time: Preparation takes 25 minutes, cooking takes 10 minutes.

Cook’s Tips: Wet the blade of a palette knife in order to spread the mixture more easily and evenly in the baking tray prior to baking.

Serving Ideas: Having trimmed the long edges of the Swiss roll, sprinkle sponge with a little lemon juice, roll up and allow to cool. When cold carefully unroll and fill with lemon curd and whipped cream, then re-roll.