Swiss Roll

Name: Swiss Roll
Ingredients: 3 whole Eggs; 2-2/3 ounces, weight Caster Sugar; 2-2/3 ounces, weight Self-Rising Flour; 1 teaspoon Vanilla Extract; 1/4 cups Strawberry Jam; 3/4 cups Cream, Whipped; Icing Sugar To Dust

7 ingredients

4 steps

Ingredients

3 whole Eggs
2-2/3 ounces, weight Caster Sugar
2-2/3 ounces, weight Self-Rising Flour
1 teaspoon Vanilla Extract
1/4 cups Strawberry Jam
3/4 cups Cream, Whipped
Icing Sugar To Dust

Directions

1

1. Preheat oven to 200 C (400 F). In a large bowl using an electric mixer, beat the eggs and sugar until pale and fluffy. Add vanilla and mix it in. Then fold in the flour.
2

2. Spread the batter over the base of a 23 cm x 30 cm tin that you've lined with baking paper.
3

3. Bake for 7 to 10 minutes then transfer pan to a cooling rack to cool.
4

4. Invert the cooled cake out of the pan and remove the baking paper. Spread the surface of the cake with jam and whipped cream and roll it into a log, starting from a short end. Dust with icing sugar prior to serving. Store leftovers in an airtight container. This will keep for about 2 days in the refrigerator.