Swiss roll
Mar 29, 2014 1:00pm- 15 mins preparation
- 15 mins cooking
- Makes 1 Item
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Ingredients
Swiss roll
- 3 eggs
- 3/4 cup (165g) caster sugar, plus 1/4 cup (55g) extra, for rolling
- 3/4 cup (110g) self-raising flour, sifted
- 2 tablespoon hot milk or water
- 3/4 cup (240g) strawberry jam
- 300 millilitre cream, whipped
Method
Swiss roll
- 1Preheat oven to 180°C. Lightly grease a 26cm x 32cm swiss roll pan and line with baking paper.
- 2Using an electric mixer, beat eggs until frothy. Gradually add sugar and beat until thick and pale and mixture holds its shape (this can take up to 10 minutes).
- 3Fold flour lightly into egg mixture, a little at a time, followed by milk.
- 4Pour mixture into prepared pan. Bake for 10-15 minutes, or until sponge springs back when lightly touched.
- 5Place a soft tea towel on bench and sprinkle with extra sugar. Turn cake onto tea towel. Trim edges. Roll up with tea towel. Cool completely on a wire rack.
- 6Unroll cake. Spread with jam and cream. Reroll, without tea towel, and transfer to a serving plate. Serve sliced.
Notes
Sprinkling caster sugar on a tea towel prevents cake from sticking during cooling. It is very important to roll this cake while hot to prevent cracking.
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