Swiss Roll

By HappyChappy11

Every baker should have made at least one swiss roll in their life!

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Battenberg Cake

Jenny's buns

Ingredients

3 large eggs
75g caster sugar
75g self raising flour
sugar for the edge (or use butter or fondant icing)
FILLING: jam/chocolate spread/thinly sliced fruit/anything you fancy

Details

servings 6
Level of difficulty Average
Preparation time 10mins
Cooking time 10mins
Cost Average budget

Preparation

Step 1

Grease and line a 11x7 inch baking tray with sides at least 1cm high. Preheat the oven to 220 C.

Step 2

Place the eggs and sugar into a bowl and whisk vigorously until light and frothy. The whisk should leave a visible trail in the mixture when it is lifted out.(This can take some time - be patient and keep whisking!)

Step 3

Gently fold all the flour into the mixture, ensuring the flour is spread evenly and not simply clumped out of sight.

Step 4

Pour the mixture onto the prepared tray and cook for 10 minutes until golden brown.

Step 5

WHILE IT IS COOKING lay baking paper on a flat surface and sprinkle icing or caster sugar. (Alternatively skip the sugar and simply top the swiss roll with fondant or butter icing at the end)

Step 6

Once cooked, removed the cake from the oven and turn out onto the baking paper (simply flip the swiss roll out of the tray such that the top is now face-down).

Step 7

Peel off the baking paper and generously cover the cake using your preferred choice of filling.

Step 8

Make a slit 1cm from a short edge of the cake and use this to tightly roll the cake into a swiss roll. (Be careful as the cake may wish to simply fold or tear instead of rolling neatly.. it takes a bit of practice)