Swiss Roll Cake.
Ingredients.
- 100g Plain Flour,
- 100g Caster Sugar,
- 4 Eggs,
- 1.5 tablespoons Water,
- 4 tablespoons Jam.
Process
- Turn oven on to 200°Celsius,
- Grease a baking tray then line it with greaseproof paper,
- 1/2 fill a saucepan with hot water (best from kettle),
- Put the Eggs into a bowl with the Sugar,
- Using an electric mixer, whisk the Eggs and Sugar over the saucepan of hot water, until thick enough to leave a trail,
- Then take the bowl off the saucepan,
- Sieve the flour,
- Fold in the Flour and water into the bowl,
- Once folded, turn the mixture into the prepared tin,
- Bake in the oven for 8-10 minutes until the cake springs back when lightly pressed,
- Whilst the mixture is baking, get a sheet of greaseproof paper slightly bigger than the length of the roll and sprinkle Sugar over it,
- Turn out the roll onto the greaseproofe paper,
- Trim the edges and peel off the lining,
- Spread lightly with the Jam and roll up quickly,
- Hold in position for a minute (manually-by hand), then leave to cool on a wire rack.