Susie’s Favourite Recipes

Swiss Roll

75 g (3 oz) Caster Sugar
75 g (3 oz) Self-Raising Flour
2 Eggs
Jam or Lemon Curd
1 Swiss Roll Tin

* Pre-heat oven to 220 C, 425 F, Gas Mark 7.

* Line the Swiss roll tin with greased paper.

* Whisk the eggs lightly.

* Add the sugar and whisk until thick, creamy and almost white in colour.

* Lightly fold the flour into the mixture.

* Pour the mixture into the prepared Swiss roll tin.

* Cook for about 7 – 8 minutes. Be careful not to over bake as this will make it crack when rolled.

* Prepare a sugared piece of grease proof paper for.

* Turn the Swiss roll immediately onto the sugared paper and spread quickly with the jam or lemon curd.

* You have to make the first roll with your fingers, then continue by drawing the grease proof paper so that the sponge rolls up.

* Leave the Swiss roll to cool on the seam.

*If required sprinkle sugar on top.

* Enjoy!

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