Swiss Roll

I love anything with some sort of cake aspect to it (I mean, who doesn't?!), and adding strawberry jam and whipped cream just makes anything perfect!

The trick to ensuring that the sponge is light and melt in the mouth is to stick to the really short cooking time of 7-10 minutes. If you know your oven cooks super fast, then keep this in mind when cooking the sponge. Another tip, make sure the sponge isn't too thick as this will make it harder to roll when it is cool and you have spread the jam and cream over it.

I know that a lot of you would have read recipes for Swiss rolls that insist upon the use of Swiss roll or jelly roll pan. I have neither. I used a regular old oven dish. If you have either of these roll pans by all means use it! But if you don't it will still turn out just fine :)

Swiss Roll

Serves 8

3 Eggs
75 g (2.6 oz) caster sugar
75 g (2.6 oz) self raising flour
1 tsp vanilla extract
1/4 Cup Strawberry jam
3/4 Cup cream, whipped
icing sugar to dust

1. Preheat oven to 200C (400F). Beat eggs and sugar until pale and fluffy. Add vanilla and fold in the flour.

2. Spread over the base of a 23 cm x 30 cm tin lined with baking paper.

3. Bake for 7 to 10 minutes, transfer to a cooling rack to cool.

4. Spread with jam and whipped cream and roll into a log. Dust with icing sugar prior to serving. Store leftovers in an airtight container, it will keep for about 2 days in the refrigerator.