Monthly Archives: August 2021

Aug14

Let it Roll

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It’s been years since I made a Swiss Roll, at least 35 years. I remember because my mother was alive at the time. She was good at baking pastries, pies and tarts. I remember she told me once that I had had a ‘light hand’ after I’d baked my first lot of cakes. Thus, I ended up making the cakes while she made the rest. So, this Swiss Roll  (with blackcurrant jam filling) brings back those memories. After it cooled, I tried with custard as a dessert for lunch, then had a slice with my afternoon tea. Both lush, lush, lush!
As you know I hate taking a long time to cook, so this only took me 15 minutes from start to finish (including the washing up!).
Ingredients:-
Butter or Margarine to grease the baking tin.
2 Large eggs
50g caster sugar
50 g self raising flour
100g jam/marmalade or whatever filling you prefer.
Method:-
Heat oven to 180C/160C fan/gas 4. Grease and line a 16 x 28cm flat tin with greaseproof paper (otherwise known as Parchment paper).
Beat the eggs and sugar together for with an electric hand whisk until thick and pale. Gently fold in the flour. Pour the mixture into the tin ensuring you reach all the corners. Bake for 10-12 mins until golden and firm.
While the sponge is baking, sprinkle 2 tbsp sugar over a square of baking parchment. Ensure your filling is spreadable! For instance – warm the jam/marmalade  in the microwave for 20 secs.
Turn the baked sponge onto the sugared paper. Peel off the lining paper and spread the sponge with the filling. Roll up from the short edge using the paper to help you then cool on a wire rack.