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Classic Swiss Roll Recipe
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Ingredients : Makes one Swiss Roll |
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3/4 cup
3
1/2 cup
1/4 cup
1/2 cup |
Self-raising flour
Eggs, lightly beaten
Caster sugar
Caster sugar, extra
Strawberry jam |
Method :
- Preheat oven to moderately hot 210oC.
- Brush a shallow, 30 x 25 x 2 cm swiss
roll tin with melted butter or oil.
- Line base and two sides with paper;
grease paper.
- Sift flour three times onto
greaseproof paper.
- Using electric beater, beat eggs in
small mixing bowl for 5 minutes or until thick and pale.
- Add sugar gradually, beating
constantly until dissolved and mixture is pale and glossy. Transfer
mixture to large mixing bowl.
- Using a metal spoon, fold in flour
quickly and lightly.
- Spread mixture evenly into prepared
tin; smooth surface. bake for 10 to 20 minutes or until lightly golden
and springy to the touch.
- Turn cake out onto a dry, clean
tea-towel covered with greaseproof paper that has been sprinkled with
the extra sugar; leave for 1 minute. Using the tea-towel as a guide,
carefully roll cake up with the paper; leave for 5 minutes or until
cool.
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