Swiss Roll Slice
4,1 / 10
1 Small pot, 1 Skillet, 1 Bowl, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Teaspoon, 1 Wooden spoon, 1 Salad spinner, 1 Lid
For the sponge: eat the oven to 220°C (200° fan) 425°F gas 7. Line a 20 cm x 30 cm| 8" x 12" Swiss Roll tin with non-stick baking paper.
Place the eggs and sugar in a heatproof bowl over a pan of simmering (not boiling) water and whisk until the mixture is thick, creamy and leaves a trail. Sift in the flour and fold in gently.
Pour the mixture into the tin and bake for10-12 minutes, until risen and golden. Remove from the oven and immediately turn out on to a large sheet of non-stick baking paper sprinkled with sugar.
Quickly trim off the crusty edges of the cake and roll up firmly from a short end, with the paper inside. Cover with a tea towel so the cake remains soft. Leave to become cold.
For the filling: whisk the cream and icing sugar until thick.
Unroll the sponge, remove the paper and spread the jam evenly over the sponge. Spread the cream on top. Roll up carefully and place on a serving plate.