You can’t beat an old fashioned Swiss roll. Apart from the rolling, it’s a cinch to make and you can use any jam or even lemon curd and billowy cream.
- 4 eggs, medium
- 125g caster sugar
- 125g self-raising flour
- icing sugar, for dusting
- 4 tbsp raspberry jam
- Lightly grease a Swiss roll tin and line with greased baking parchment
- Place the eggs and sugar in a large bowl and whisk, ideally using an electric mixer until pale and creamy. When you lift the whisk it should leave a trail.
- Sift the flour into the egg mixture and fold in gently and thoroughly.
- Pour the mixture into the prepared tin. Gently tilt the tin until the mixture reaches all four corners and is level. Don’t use a knife as you will knock out the air.
- Place in the middle of the top oven set at 220ºC or thereabouts. Adjust the time if you run your oven hotter or colder. Bake for around 30 minutes until risen and golden .
- Invert the sponge on to a large piece of generously sugared baking parchment. Peel off the lining paper. Roll gently along the short edge with the baking paper and leave for 2-3 minutes.
- Unroll the sponge. Remove the baking parchment. Spread with the jam, leaving a margin around the edges.
- Roll up again tightly. Wrap in baking parchment and leave until completely cool. Unwrap and dust with sifted icing sugar. Serve and watch your Old Fashioned Swiss roll get gobbled up – seems they are still popular today!