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Berry Swiss Roll

Whats.Cooking's picture
Ingredients
  Eggs 3 Large
  Caster sugar 3 1⁄2 Ounce (100 Gram)
  Plain flour 3 1⁄2 Ounce (100 Gram)
  Caster sugar 1⁄2 Cup (8 tbs) (For Dusting)
  Raspberry jam/Strawberry jam 8 Tablespoon
Directions

1. Grease and line a Swiss roll tin, 33 x 23 cm (13x9 inch). Put the eggs and sugar in a large, heatproof bowl over a pan of gently simmering water and whisk until the mixture is light and airy and the whisk leaves a trail when lifted from the bowl. Remove from the heat and whisk for a further 3 minutes.
2. Sift the flour over the bowl and use a large metal spoon to fold it in, adding 1 tablespoon hot water once most of the flour is incorporated. Turn into the tin and gently spread the mixture into the corners. Bake in a preheated oven, 200°C (400°F), Gas Mark 6 for 10-12 minutes until pale golden and just firm to the touch.
3. While the cake is baking, sprinkle a sheet of greaseproof paper with caster sugar. Turn the warm cake out on to the paper and spread it with the jam. Starting from a short end, roll up the sponge. Place it seam-side down on a wire rack to cool.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Occasion: 
Diwali
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Strawberry
Interest: 
Healthy
Preparation Time: 
6 Minutes
Cook Time: 
12 Minutes
Ready In: 
18 Minutes
Servings: 
8

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