Swiss Roll



This is fat free, very light and tasty cake. 





Cake tin needed

33 x 23cm (13 x 9 in) Swiss Roll tin

For the cake

4 large eggs

100g (4oz) caster sugar

100g (4oz) self-raising flour
1tsp vanilla extract

For the filling

4tbsp strawberry or raspberry jam

Preheat the oven to 220 ° C.

Grease the tin and line with baking parchment.

Whisk the eggs and sugar until mixture is light and frothy.

Sift the flour and vanilla extract into the mixture, carefully folding it in.

Turn the mixture into the tin and give it a gentle shake.

Bake for about 10 minutes until golden brown.

While the cake is cooking, spread a piece of parchment a little bigger than the tin and sprinkle it with caster sugar.

One the cake is cooked invert it onto sugared parchment.

Quickly loosen the parchment on the bottom of the cake and peel it off.

Trim the edges of the cake and make a score mark 2.5cm (1in) in from one shorter edge, be careful not to cut it through.

Leave to cool slightly and then spread with the jam .

Roll the cake firmly from the cut end.