Swiss roll which is also known as cream roll or swiss log orginated from Central Europe.It is a type of sponge cake that contains cream,icing or jam. The portions listed below are for preparing the dish for two individuals.
Ingredient: Eggs 2
Caster sugar 100g
Self-raising flour 100g
Jam as required any suitable amount
Procedure: 1.Whisk the eggs and sugar with a balloon whisk in a bowl over a pan of hot water.
2.Continue until the mixture is light,creamy and double in bulk.
3.Remove from the heat and whisk until cold and thick.This is called the ribbon stage.
4.Fold in the flour very gently using a metallic cooking spoon.
5.Grease a swiss roll tin and line with greased greaseproof or silicone paper.
6.Pour in the mixture and bake at 220°C for about 6 minutes.
7.Empty the swiss roll tin on a sheet of paper sprinkled with additional sugar.
8.Remove the paper from the Swiss roll and spread with warm jam.
9.Roll up the swiss roll immediately as tight as possible and leave it to cool thoroughly.
10.The swiss roll is ready to be served with strawberry toppings and whipped cream (optional)
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