Swiss Roll (Jelly Roll)
- 100 g (4 oz) plain flour
- 100 g (4 oz) caster (superfine) sugar
- 4 eggs
- 6-8 tbsp of jam (jelly)
- Icing sugar for glazing (optional) and dusting
- Beat together the eggs and sugar in a bowl until the mixture takes on the consistency of a creamy mousse.
- Sieve the flour into the bowl and fold the flour in using a metal spoon and a cutting action.
- Grease and line a sheet pan (34cmx24cm, 9″x13″) with baking paper. Pour in the mixture and spread evenly in the pan. Bake at 200°C for 10-12 minutes until the centre is springy to the touch.
- Place a large piece of baking paper on a flat surface and dust with icing sugar. Turn the sponge out onto the paper and remove the backing paper from the sponge. Trim the edges with a sharp knife.
- Warm the jam and spread it evenly onto the sponge. Starting at the short end, roll the sponge up using the paper to help you. Once the sponge is rolled hold it with the seam on the bottom for 1 minute.
- Trim the ends and place the roll on a wire rack. Allow to cool completely.
- To make a decorative glaze dissolve 25 g (1 oz) of icing sugar in about 1 tsp of water and drizzle it over the roll.
- Dust with icing sugar before serving.
Swiss rolls are usually made with raspberry jam, but here are some delicious alternative fillings:
Confiture du Lait (Dulce de Leche)
…and any combination of jam and cream or cream cheese!