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Swiss Roll Recipe

Strawberry Jam Swiss Roll Ingredients 125g x Caster Sugar 4 x Eggs (Room Temp) 1/2 tsp x Vanilla Extract 130g x Plain/All-purpose Flour 1/4 tsp x Salt Butter (For Greasing) 200g x Strawberry Jam (For Filling) Icing Sugar (For Dusting) Method 1. Preheat the oven to 170°C Fan. 2. To make the genoise sponge, whisk together the caster sugar, eggs, and vanilla extract in a stand mixer or use an electric hand whisk until pale, fluffy, and tripled in size. 3. In a separate bowl, sift together the plain flour and salt. Gently fold the flour into the egg mixture using a spatula, in three additions and stop mixing when it's just incorporated. 4. Spread the cake batter onto a 25 x 38cm (10 x 15 Inch) baking sheet lined with parchment paper, I also like to grease the parchment paper with butter. Bake in the preheated oven for 15 minutes or until a skewer comes out clean. 5. Remove the cake from the oven and immediately sprinkle the surface with icing sugar, quite generously. Cover it with a clean kitchen towel and flip it over (see video for the technique). Remove the tray and parchment paper and roll the cake up in the towel tightly. Leave to cool for 30 minutes. 6. Before assembling the Swiss roll, warm the jam through in a saucepan. This makes it easier to spread onto the cake. 7. To assemble, unroll the sponge cake and spread the warm jam over the full surface area. Roll the cake back up as tightly as possible into a log using the towel to guide it. Let it rest for 1 hour before serving. Dust with icing sugar before serving. Enjoy! #swissroll #cake #recipe