Quick Swiss Roll - sponge heaven!

Swiss Roll is one of my favourite quick cakes - made and cooked in 20 minutes, it is the perfect last-minute standby!   With home made jam (and sometimes cream too!), it never fails to delight, and, if you can save some, makes a perfect base for sherry trifle.   I have successfully tested a gluten-free version using rice flour, and it is also dairy-free.   The instructions sound fiddly, but, once you get the hang of it, it is a very good-natured cake.

Swiss Roll

Quick Swiss Roll

3 eggs

4oz/110g caster sugar

4oz/110g plain flour

1tbsp hot water

caster sugar

jam – about half a jar, warmed in the microwave

Pre-heat oven to 220 deg C, and line a baking tray/swiss roll tin (approx the size of A4 paper or slightly larger) with baking parchment.  Snip the the baking parchment diagonally into the corners of the tin – this helps the parchment keep the mixture in the tin. 

Whisk the eggs and sugar, hard, for at least 5-8 minutes (preferably in a Kenwood/Kitchen Aid mixer!).   The mixture should be light but stiff enough to keep the impression of the whisk for a few seconds when it has been removed.   

Sift half the flour over the mixture and fold it in, then add the remaining flour and the hot water.    Pour the mixture into the tray and bake for 7-9 minutes until it is well risen and pale gold.  

While it is baking, wring a tea towel out in hot water, put it onto the work surface and put a piece of baking parchment on top, sprinkling caster sugar over it. 

Turn the cake onto the paper, and peel off the baking parchment (if it doesn’t come off easily, tear a strip off at a time).    Cut the crusts off with a knife and spread the jam over the surface.  Roll up, using the paper to help you – I make a ¾ cut through the last inch of the narrower edge, then roll that part a bit tighter to get a good start, but then ease off the pressure so you have a large, light roll.   Cool before transferring (carefully!) to a plate and dredging with sugar.  

If you like this recipe, why not let me know how you got on with it?  I'm also on Facebook "Kate's Puddings" and Twitter @katespuddings.  My cookbook is on sale via my website www.katespuddings.co.uk.  This recipe is featured in my cookbook, together with 75 others, many of which will not be appearing on the blog!