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!