SWISS ROLL
February 2019
OUR FEATURED RECIPE:
SWISS ROLL
INGREDIENTS:
4x extra-large eggs, separated
3/4 cup castor sugar
1x tsp vanilla essence
3/4 cup cake flour
1 tsp baking powder
1/4 tsp salt
Smooth jam, any flavour
METHOD:
Preheat oven to 180C
Beat the egg yolk
Gradually add sugar, beating until thick
Add vanilla essence
Sift the flour and baking powder together in anothe bowl
Fold into the egg mixture
Beat egg whites gently into the batter with a metal spoon
Line a 23cm x 32cm swiss roll tin with greaseproof paper
Grease well and pour the batter into the tin
Bake in preheated oven for 15min
Turn out immediately onto a damp cloth and sprinkle with castor sugar
Peel off the paper, spread with warm jam and roll
Leave swiss roll to cool in tea towel
Dust lightly with castor sugar
Serve with cream and enjoy