Swiss Roll
Ingredients:
4 Eggs
220gm Castor Sugar
120gm Plain Flour
250gm Raspberry Jam
Method:
Grease and line a swiss roll tin. Place eggs and 120gm of the castor sugar over a pan of hot water or in a bainmarie and whisk until it becomes light, creamy and thick in texture. Remove from the heat and whisk until cold. Sieve the flour and fold very gently into the mixture. Pour the mixture into the tin, level the surface and bake at 225C for 8 mins. Turn out onto a clean cloth sprinkled with castor sugar and remove from paper. Spread the sponge with jam, fold in the nearest edge tightly and roll the sponge into a roll using the cloth. Leave to cool rolled in the cloth.
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