SWISS ROLL
100g caster sugar
100g flour, plain
Raspberry or strawberry jam
caster sugar, for dusting
Method
Preheat oven 210C
Grease a Swiss roll tin lightly with butter and a dusting of flour (remove excess) line base snuggly with greaseproof paper.
Warm your mixing bowl in warm water for 5 minutes. Drain and dry.
Add the eggs and sugar to the warm bowl and place onto your mixer, using the whisk attachment whisk until the mixture is light, creamy and double in bulk. Continue whisking until your mixture is cold and thick (ribbon stage). Fold in the flour very gently.
Pour the mixture into the prepared tin and spread lightly but evenly. Bake for 6 minutes or until sponge bounces back when lightly touched.
Meanwhile place a sheet of baking paper onto your bench and sprinkle evenly with caster sugar. Place the sponge directly onto the sugar; remove the paper attached to the sponge.
Spread with warm jam (remember less is more) and roll tightly from the longest side, leaving the paper on the outside for a few minutes. Remove the paper and allow to cool.
Cut into desired thickness and serve.
