Chef's Delight: Swiss Roll
- Recipe by Paula Heatley -
INGREDIENTS
Four eggs
100g caster sugar
100g self raising flour
Strawberry jam
Cream
Some fresh strawverries
Icing sugar (to dust)
METHOD
Preheat the oven to 200c.
Grease and line a 13x9 inch Swiss roll tin and set aside.
In a bowl add the eggs and sugar and whisk on high for about five minutes until it doubles in size and becomes thick and pale in colour.
Sieve in the flour and fold gently to avoid knocking too much air out once the flour is all mixed in pour into the tin.
Bake for 8-10 minutes until golden brown.
While the Swiss roll is baking, get a clean cloth and lay a sheet of baking parchment on top and sprinkle with sugar.
When the Swiss roll is baked, turn it out onto the baking parchment and sugar and remove the paper from it. Then cut a little slice in the short side of the Swiss roll, not all the way through, and roll up with the baking parchment and cloth and leave to cook rolled up.
When fully cooled, spread with strawberry jam and cream do not over fill and then roll up again and dust with icing sugar and decorate with cream and fresh strawberries.
ABOUT THE CHEF
Paula Heatley is a mother of four, who loves to cook and bake for her family. She set up an Instagram page ‘paulas family kitchen’ featuring her recipes to share with people.
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