Swiss Roll
Swiss Roll is a classic recipe and a perma fave! Perfect with the last of the summer strawberries, James used jam from The Mad Jam Woman aka Sandy Higson!
Ingredients
- 5 medium eggs
- 125g caster sugar
- 125g plain flour
To decorate
- 200ml double cream, whipped
- 200g strawberry jam
- 1 tbsp caster sugar
- A few strawberries
- Mint sprigs
Method
Pre-heat the oven to 180°C
Line a 22cm 32 cm tin with greaseproof paper.
In a stand mixer, whisk the eggs and sugar to a ribbon stage (5 to 6 minutes).
Fold in the flour, pour into the tin and level out bake for 10 to 12 minutes on the middle shelf. Remove from the oven and leave to cool.
Place the sponge onto a damp tea towel sprinkled in caster sugar, remove the paper.
Spoon the jam over the sponge and roll up tightly pop onto a large platter.
To decorate spoon over the whipped cream and dot with berries and mint.
Ingredients
- 5 medium eggs
- 125g caster sugar
- 125g plain flour
To decorate
- 200ml double cream, whipped
- 200g strawberry jam
- 1 tbsp caster sugar
- A few strawberries
- Mint sprigs
Method
Pre-heat the oven to 180°C
Line a 22cm 32 cm tin with greaseproof paper.
In a stand mixer, whisk the eggs and sugar to a ribbon stage (5 to 6 minutes).
Fold in the flour, pour into the tin and level out bake for 10 to 12 minutes on the middle shelf. Remove from the oven and leave to cool.
Place the sponge onto a damp tea towel sprinkled in caster sugar, remove the paper.
Spoon the jam over the sponge and roll up tightly pop onto a large platter.
To decorate spoon over the whipped cream and dot with berries and mint.
