Swiss roll

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Adapted from AEG, cooking with competence. Swiss roll is a "fatless" sponge, so a very different texture to a normal "cakey" sponge. I really love these. Not tried in new oven.

Swiss roll

Ingredients

• 3 eggs.
• 30ml hot water.
• 75g caster sugar.
• 75g plain flour.
• Warm jam, easily spreadable.

Directions

Making the cake

1. Grease and line a swiss roll tin.
2. Preheat convection oven to 180°C.
3. Beat eggs with hot water for 1 minute in an electric mixer or hand blender with a whisk.
4. Swap the blade.
5. Fold in half of the sugar and flour.
6. Fold in the 2nd half.
7. Pour into lined tin and bake for 10 minutes.

Making the roll

1. Damped a clean tea towel.
2. Place it on the baked cake and flip over the lot!
3. Prise off the tin, leaving the grease proof paper.
4. Carefully prise off the grease proof paper.
5. Cover flat top of cake with jam - a thin layer helps.
6. Then roll up a spiral shape using the tea towel to help.

Serve with a lovely cup of tea and some whipped cream.

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