Swiss Roll cake recipe

Swiss Roll 



✴️ Ingredients 

🔵 3 Large Eggs 
🔵 125g Golden Caster Sugar - Plus Extra to Dust 
🔵 1/2 Jar of Strawberry Jam 
🔵 Vegetable Oil for Greasing 
🔵 125g Plain Flour - Plus Extra to Dust 

❤ Preheat - Oven to 200C - Fan 180C - Gas 6. 
Lightly Brush the Base of a 33Cm × 23Cm Swiss Roll Tin With Vegetable Oil. 
Cut a Sheet of Greaseproof Paper to Fit the Base of the Tin Exactly. 

Brush the Paper with little More Oil Then Dust with Flour and Caster sugar. 

Add Eggs and Sugar in  to a Large Bowl  - That's Resting on a Tea Towel and Whisk with An Electric Hand Whisk for 10 Minutes. 

Until Pale and Thick Enough for the Mixture to Leave a Trail When the Whisk is Lifted. 
Stir Half the Flour in to the Mixture and Fold in Very Carefully Until No Traces of Flour are Left.

Repeat with the Remaining Flour - It's Important to take your Time and Do it Gently. 
Fold in 1 Table spoon of Lukewarm water. 

Pour the Mixture in to the Prepared Tin and Use a Spatula to Smooth it Evenly in to the Corners. 

Bake it , in the Centre of the Oven for 10 or 12 Minutes. 

Until Golden and Risen and Just Firm to the Touch.

❤ Add Jam in to a Bowl and Stir Well to Loosen. 
Lay Out a Damp Clean Cloth on the Work surface.
Lay a Piece of Greaseproof Paper that is Larger than the Sponge on Top.
Dust the Greaseproof Paper with Caster Sugar. 

Run a Knife Around the edge of the Warm Sponge and Turn out on the Sugar Dusted paper. 

Peel the Paper off the Base of the Sponge. 
Trim off the edges of the Sponge. 

Spoon the Strawberry Jam on to the Sponge and Spread out

Leaving a Little Border of clean Sponge all around. 
Make an incision about 1Cm in From the Short edge Near you 

Being Careful not to Cut Through the CAKE. This Makes it Easier to Roll up.

Start Rolling Using the incision to Help you Make the First Turn. 
Use the Paper to Help you Roll the Sponge tightly. 
Sit it Seam side Down Until cold.

❤ BEST FAT BURNING PRODUCT 

TO GET MORE DETAILS ABOUT IT CLICK HERE ❤


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