Swiss Roll

Today we were invited to lunch at my sister-in-law place. And it’s been a while since I baked something sweet. So I said, today is the time, since I prefer the home-made sweets, so I opened one of  my favourite baking book, chose a recipe and headed to the kitchen. This sponge cake is so easy to make and takes no time at all, specially when you prepare the cake the same day you’re invited to someone’s place. It is a soft, light and delicious cake. You can choose any kind of jam you like. Mine was apricot jam. Enjoy.

Recipe as adapted from The Great British Book of Baking

– 3 medium eggs, at room temperature

-75 g caster sugar

-75 g plain flour

-a pinch of salt

– apricot jam

-200 ml whipping cream

extra sugar

Heat the oven to 220C. Put the eggs and sugar into a bowl and whisk with an electric mixer for about 5 minutes until the mixture is thick and pale and mousse-like.

Sift the flour and salt on to a sheet of parchment paper, then sift half of it into the egg mixture. Using a large metal spoon, fold gently the flour into the egg mixture. Sift the rest of the flour and fold in until you see no more flour.

Transfer the mixture to the prepared swill roll tin and bake in the heated oven for about 9-10 minutes until it’s golden brown and soft. When cooked, flip the cake out on a parchment paper sprinkled with sugar. And peel off the lining paper. Gently roll up the sponge cake and leave to cool.

When ready to fill, whip the cream. Unroll the sponge, trim off the edges and spread with jam, then cover with the cream. Gently re-roll. Sprinkle with icing sugar. Enjoy.