swiss roll recipe
3 Eggs 150g Caster Sugar 100g Plain Flour 1 tsp Baking Powder Filling & Decorations 75g Butter, softened 75g Icing sugar, sifted Few drops Vanilla essence 50g Strawberry Jam 142 ml Double cream Fresh Strawberries Preheat oven to 230°C. Grease a 33 x 23cm Swiss roll tin. Line base and sides with non-stick baking parchment. Put eggs and caster sugar into a bowl and beat until the mixture is pale and thick. Sift in the flour and baking powder and mix well. Put mixture into the prepared tin and bake for 10 – 15 mins, or until soft and springy to the touch. Remove from the tine and roll up around the lining paper while warm. Leave to cool. For the filling, put the butter, icing sugar and vanilla essence into a mixing bowl and whisk until smooth and creamy. Dredge a sheet of greaseproof paper with caster sugar. Unroll the sponge, carefully removing the lining paper. Transfer to the sugared surface with the sponge base facing down. Trim edges, spread over the jam leaving cm border. Spread filling over the jam. Whisk the cream until it holds soft peaks. Pipe the cream along the length of the sponge using a large star nozzle. Decorate with the strawberries.
For more traditional sponge cake recipes like this special swiss roll recipe visit my traditional cake recipe page.
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