Swiss Roll Cake.


  1. 100g Plain Flour,
  2. 100g Caster Sugar,
  3. 4 Eggs,
  4. 1.5 tablespoons Water,
  5. 4 tablespoons Jam.


  1. Turn oven on to 200°Celsius,
  2. Grease a baking tray then line it with greaseproof paper,
  3. 1/2 fill a saucepan with hot water (best from kettle),
  4. Put the Eggs into a bowl with the Sugar,
  5. Using an electric mixer, whisk the Eggs and Sugar over the saucepan of hot water, until thick enough to leave a trail,
  6. Then take the bowl off the saucepan,
  7. Sieve the flour,
  8. Fold in the Flour and water into the bowl,
  9. Once folded, turn the mixture into the prepared tin,
  10. Bake in the oven for 8-10 minutes until the cake springs back when lightly pressed,
  11. Whilst the mixture is baking, get a sheet of greaseproof paper slightly bigger than the length of the roll and sprinkle Sugar over it,
  12. Turn out the roll onto the greaseproofe paper,
  13. Trim the edges and peel off the lining,
  14. Spread lightly with the Jam and roll up quickly,
  15. Hold in position for a minute (manually-by hand), then leave to cool on a wire rack.

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