Swiss roll

Swiss roll

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1/2 cup s.r. flour
A pinch salt
3 eggs
1/2 cup caster sugar
1 tablespoon hot water
caster sugar, for dredging
3-4 tablespoons warm jam or lemon butter

Method

  1. Preheat the oven to 220°C. Grease a 30 cm x 25 cm Swiss roll tin and line with baking paper, or make a paper case this size.
  2. Sift the flour with the salt 3 times. If using a hand-held whisk, place the eggs and sugar in a bowl and stand over a saucepan of gently steaming water, not boiling. Whisk together well, until mixture is very thick and creamy, about 10 minutes. If using an electric mixer, warm the eggs and sugar slightly first, as above (beating should take less time).
  3. Remove the bowl from the water and continue whisking the mixture until cool. Fold in the flour with a metal spoon. Lastly, fold in the hot water. Pour mixture into prepared tin, shake into corners, and spread evenly using a metal spatula. Bake for 7–10 minutes, until pale golden and springy. Do not overcook as it makes rolling up difficult.
  4. Turn the sponge on to a tea towel sprinkled with caster sugar. Carefully strip off the lining paper. Trim off the crisp edges with a sharp knife. Starting from the wide end of the sponge, roll in a towel then leave to cool before unrolling. Warm jam slightly and spread over sponge, taking it almost to the edges.
  5. Lifting the edges of the sugared tea towel, re-roll the sponge into a neat firm roll. Cool roll on a cake rack with join underneath, away from any draughts.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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