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Jam Swiss Roll

Image of Jam Swiss Roll
Ingredients

3 eggs
90 g (3 oz) caster sugar
75 g (3 oz) plain flour, sifted
1 tablespoon (15 ml) hot water
5 tablespoons seedless raspberry jam, warmed

Details

Serves: 6


Method

1 Grease and line a 33 x 23 m (13 x 9 inch) Swiss roll tin.

2 Whisk the eggs with 75 g ( 3 oz) of the sugar until thick and mousselike. Lightly fold in the flour and hot water and pour into the tin. Tilt the tin so the mixture spreads evenly.

3 Place in a preheated oven, 200˚C (400˚F), Gas Mark 6, for 10-12 minutes, until pale golden. Spread a damp tea towel on a work surface and cover it with a piece of greaseproof paper sprinkled with the remaining sugar. Turn the cake out on to the greaseproof paper.

4 Sprinkle the lining paper with 1 tablespoon (15 ml) cold water and peel away. Using a long, sharp knife, trim off the crisp edges, then make an indentation along a short end of the sponge, about 2.5 cm (1 inch) from the edge. Spread the warmed jam evenly over the sponge and roll up from a short side. Cool on a wire rack.

PREPARATION TIME: 10 MINUTES
COOKING TIME: 10-12 MINUTES
OVEN TEMPERATURE: 200˚C (400˚F), GAS MARK 6

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