Home-made Swiss Roll is delicious and quick to make, especially if you have an electric hand mixer to take the hard work out of whisking the eggs and sugar. Fill the Swiss Roll with a nice jam and serve it the same day as it is made.
1 teaspoons butter
1 oz. plus
1 reaspoon flour
1 oz. plus
1 teaspoon sugar
2 teaspoons cornflour
8 tablespoons jam
1 teaspoon castor sugar
Preheat the oven to fairly hot
400°F (Gas MARK 6, 200°C). With
1 teaspoon of the butter, grease a
13-inch Swiss roll tin. Line the bottom and sides of the tin with greaseproof or waxed paper and grease it with the remaining butter. Sprinkle the
1 teaspoon of flour and the1 teaspoon of sugar into the tin and tip and rotate to cover evenly, discarding any excess. Set aside.
Place the eggs in a large heatproof mixing bowl and, using a wire whisk or rotary beater, whisk them lightly. Add the remaining sugar and whisk until the ingredients are well mixed. Half-fill a large saucepan with hot water and place it over low heat. Place the bowl over the saucepan. Whisk the egg and sugar mixture until it is light and thick and will leave a ribbon trail on itself when the whisk is lifted. Remove the pan from the heat and the bowl from the pan. Continue whisking the mixture until it is cool. Sift the remaining flour on to the whisked mixture and, using a large metal spoon, fold the flour in very carefully. Pour the batter into the tin and smooth the top with the back of the spoon.
Place the tin in the oven and bake for 10 to 12 minutes or until the cake springs back when lightly pressed with a fingertip.
Meanwhile, lay a piece of greaseproof or waxed paper, larger than the Swiss roll, on a working surface. Sift the cornflour over the paper.
Remove the cake from the oven. Allow to cool for 2 minutes. Turn the cake on to the prepared paper and peel off the greaseproof or waxed paper in strips and discard it. Using a sharp knife, trim the long edges of the cake and discard the trimmings. Using a table knife, spread the cake with the jam and, with the aid of the greaseproof or waxed paper, roll up the cake Swiss roll style.
Place the roll on a wire rack to cool completely and sprinkle over the castor sugar. Transfer the roll to a serving plate, seam side downwards, and serve, cut into 1-inch slices.