13/10/2012 0 Comments Swiss rollsIngredients
3 large eggs 85g castor sugar, warmed 85g self raising flour, sieved For the filling: 4l tablespoons strawberry jam Castor sugar Method Set oven to 220'c grease and line a shallow swiss roll tin 9 by 12 inches. Take eggs at room temperature and whisk with sugar until mixture is light and creamy and leaves a trail when a whisk is lifted out of the mixture. Fold in flour, using a metal spoon. Turn into prepared tin and smooth level with a palette knife. Bake in a hot oven for 7-10 mins until sponge begins to shrink form edges of the tin and is pale golden. Turn out on to a sheet of greaseproof paper dredged with castor sugar. Trim edges of sponge, spread with warmed jam and roll up tightly. Dredge with castor sugar and cool on a wire tray.
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