Swiss roll

Swiss roll is a sponge cake roll. It is also known as jelly roll and roulade but here in Australia we call it swiss roll (well, I do the least to say).

I love swill roll, and I have eaten quite a bit (store bought of course). I always preferred the jam filling over the cream filling, still do. I find it more light and refreshing.

This particular recipe is very easy to make as it doesn't require you to beat the egg whites separately and all the time consuming and tiring stuff is out of the window. You get to use less utensils and that means less washing. YAY! :):)

For this recipe I used a very colorful kitchen towel to roll and unroll my swiss roll (unintentional rhyming :P), as this was the only towel handy, you however, can use a baking paper or any thing else that you can lay your hands on as long as you can roll it up.

Swiss roll (womens weekly)

self-raising flour - 3/4 c
eggs - 3
caster sugar - 3/4 c
Strawberry jam - 1/2 c (or any other)

- preheat oven to 210c and grease and line a 30 x 2 x 2 cm swiss roll tin
- beat the eggs with electric beaters until thick and pale and gradually add 1/2 c of the sugar
- sift in the flour and fold in lightly
- bake for 10-15 min until springy to touch
- meanwhile, place a tea towel or baking paper and sprinkle with the remaining sugar and place the cooked cake on top
- using the tea towel as a guide roll the sponge and let cool for 5 min
- unroll and spread with jam and roll back
- spread some more jam on top if you like :)


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