Swiss roll

Preparation time: 10 mins
Cooking time: 7-10 mins (less for fan assisted)
Oven temperature: 220C/Gas 7

Ingredients

3 eggs
75g/3oz caster sugar
75g/3oz plain flour
4 tablespoons raspberry jam (we also tried a vanilla cream but I don't have the recipe for that - I'll update this when I have it)
caster sugar for dredging
(we also tried some self-raising flour to try to make the sponge thicker)

Method

1. Line and grease a 23x30cm/ 9x12in swiss roll tin (a normal baking tray will be fine but check the size in case you need more of the sponge mixture to fill it). Whisk the eggs and sugar until very pale and thick enough to leave a trail when the whisk is lifted out. Carefully fold in the flour using a metal spoon. Pour the mixture into the prepared tin, spreading it out very lightly. Bake in a hot oven for 7-10 mins (less for fan assisted).




2. Meanwhile, place a clean tea-towel on a work surface, cover with greaseproof paper and dredge with sugar. Turn out the hot swiss roll on to the paper. Trim off the edges, spread with jam and, using the cloth and paper as a guide, quickly roll up tightly. Dredge with caster sugar and cool a wire rack.




We found the sponge was too thin and broke easily when trying to roll it. Therefore, try playing around with the ingredients or quantities. If you find a way to make this work, or a better recipe, do let us all know!