Wednesday, 15 October 2014

Swiss roll recipe


75g self raising flour
3 eggs
75g caster sugar
3 tbsp jam / lemon curd


  1. Light oven to gas mark 6 / 200°C
  2. Line the tin with greaseproof paper
  3. Crack eggs into a large bowl and add sugar
  4. Whisk eggs until thick and light in colour
  5. Do the test to see if the mixture has been whisked enough
  6. Fold in flour using a metal spoon
  7. Bake for 8-10 minutes until golden brown
  8. Sprinkle sugar over new piece of greaseproof paper
  9. Tip cooked Swiss roll onto sugared paper
  10.  Quickly cut the edges off
  11.  Cover sponge with jam
  12.  Roll, use the paper to help you
  13.  Place into container and allow to cool.

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