Swiss roll

Swiss roll


3 eggs

75 g caster sugar

75 g plain flour


Sugar for dusting


  1. Preheat the oven to 200 °C/ Gas 6.
  2. Line a Swiss roll tin 20 x 30 cm with baking parchment paper.
  3. Whisk the eggs and sugar for about 10 minutes until the mixture is thick and creamy and you can leave a trail in the mixture.
  4. Sieve in the flour and fold in gently with a metal spoon – figure of eight shape.
  5. Spoon into the tin and bake for 8-10 minutes until lightly browned and the cake springs back to touch.
  6. Turn onto a sugared cloth. Trim the edges.
  7. Spread with warm jam and roll from the short side. Hold in place until firm.

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