Swiss Roll

For 8 portions you need

3 large eggs
3-4 oz. castor sugar
3 oz. flour (plain can be used with no baking powder
or 1/2 level teaspoon, or self-raising flour)
1 tablespoon hot water
little castor sugar
greaseproof paper


4-6 tablespoons warm jam


Castor sugar

  1. Put the eggs and sugar into a large mixing bowl, and whisk until the mixture is thick and creamy (you see the trail of the whisk) … if done over hot water continue beating until the mixture cools again
  2. Sieve the flour at least once.
  3. Fold gently into the egg mixture with a metal spoon – lastly fold in the water.
  4. Pour into the tin, lined with greased greaseproof paper.
  5. Bake for time and temperature given
  6. Test cake before removing from oven – press with finger, if no impression remains the cake is cooked.
  7. Turn on to sugared paper, spread with jam, roll firmly, dredge with sugar.
    Oven temperature: -400-450°F.-Gas Mark 6-7
    Oven position : near top
Chocolate Swiss Roll
Crumble Topped Cake