Swiss Roll

Method

• step 1

  put oven on 180c. put shelf near the top of the oven.

• step 2

  line a swiss rool tin 16 by 28cm, with greaseproof paper. grease the pape4r. sieve the the flour onto a plate .

• step 3

  whisk the eggs and sugar untill thick. gently fold in the flour using a metal spoon. pour into the tin.

• step 4

  bake for 8 - 10 mins, untill gloden brown and firm. DO NOT OVERCOOK, or it will break when you try to roll it up.

• step 5

  while the cake is baking, spread the extra suger over a greasproof paper. place a sharp knife and a palette knife beside the paper. wram the jam, in microwave for 20 secs.

• step 6

  when the swiss roll is cooked tip it onto the suger paper. peel off the lining paper trim the edges of the swiss roll.

• step 7

  spread quickly with the warm jam then roll it up, using the paper to help you cool on a wire rack.