Easy Swiss roll
|75 g||castor sugar|
|75 g||flour — self-raising|
Preheat oven to 180°C and line a Swiss roll pan with kitchen paper and grease lightly.
Whisk the eggs and caster sugar until thick and pale. Sift the self-raising flour into the egg mixture and fold in gently with metal spoon, until everything is incorporated.
Pour the mixture into the pan and bake for 10 – 15 minutes or until the cake is firm (no not over bake as this will lead to cracking).
While the cake is baking prepare a clean tea towel by sprinkling caster sugar onto the tea towel. As soon as you remove the cake from the oven invert the tin over the sugared tea towel. Ease the cake out of the tin and remove the paper. Roll up immediately. Leave rolled in the towel to cool and fill with jam, cream or butter icing.
Recipe reprinted with permission of Julie Donald.