Berry Swiss Roll
|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|
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.