Swiss Roll

mmmmmmm is all i can say 🙂

Ingredients

• 3 large eggs
• 3oz/85g castor sugar, warmed
• 3oz/85g self raising flour, sieved
• for the filling:
• 4 level tablespoons strawberry jam
• castor sugar

Instructions

STEP 1:

set oven to 220’c

STEP 2:

grease and line a shallow swiss roll tin 9 by 12 inches. take eggs at room temperature and whisk with sugar until mixture is light and creamy and leaves a trail when a whisk is lifted out of the mixture. fold in flour, using a metal spoon.

STEP 3:

turn into prepared tin and smooth level with a palette knife. bake in a hot oven for 7-10 mins until

STEP 4:

sponge begins to shrink form edges of the tin and is pale golden.

STEP 5:

turn out on to a sheet of greaseproof paper dredged with castor sugar. trim edges of sponge, spread with warmed jam and roll up tightly. dredge with castor sugar and cool on a wire tray.

STEP 6: