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

I got this from my AEG oven's cook book only to find my model wasn't suitable for making this recipe. It didn't stop me: if using a fan oven drop the temperature by 20°C. But a convection oven gives a better result.

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 and sugar for 1 minute in an electric mixer or hand blender with a whisk.
4. Swap the blade.
5. Fold in the flour.
6. 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. It doesn't make if it takes a little of the cake with the paper. This will be hidden in the rolling stage.
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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