However, this swiss roll not only turned out surprisingly well but it is ridiculously easy and also contains no butter so along with the fruity filling it’s practically one of your five-a-day…
Anyway, for one swiss roll you will need:
- 3 large eggs at room temperature
- 75g caster sugar, warmed
- 75g self-raising flour
- Strawberry jam, warmed
Start by lining and greasing a 13 x 9 inch swiss roll tin. Whisk the eggs and sugar together until a light and creamy mixture forms that leaves trails behind the whisks. Sieve in the flour and gently fold into the mixture with a wooden spoon.
Spread out into the tin and cook in an oven at gas mark 7 for 8 minutes until the sponge is golden brown. Meanwhile sprinkle a piece of greaseproof paper with caster sugar and lay out on the side. Carefully turn the sponge out onto the paper and peel off the lined paper.
With a knife, score a line an inch in from one of the short sides. Spread the jam onto the sponge right to the edges. Fold the narrow strip created by the score mark and begin rolling, using the paper to keep the roll firm.
Leave for a few minutes with the paper on before removing it, sprinkling with some more sugar and leaving to firm in the fridge. Gently slice off the ends to neaten it up and voila, a beautifully light swiss roll.
Roll on Sister,
The Snoozing Chocolate Labrador & co.