Swiss roll Recipe
- 20 free-range eggs
- 500g/1lb 2oz caster sugar, plus extra to dust
- 500g/1lb 2oz self-raising flour
- 750g/1lb 10oz strawberry jam
- icing sugar, to dust
- Preheat the oven to 190C/375F/Gas 5. Grease and line five Swiss roll tins.
- Beat the eggs and sugar in a large bowl until pale and tripled in volume.
- Sieve the flour into the mixture and stir very gently until just combined.
- Pour the mixture into the lined tins and bake in the oven for 10-12 minutes or until golden-brown all over.
- Turn the sponges out and allow to cool a little on a wire rack. Peel off the greaseproof paper.
- Spread the top of the sponge with jam then carefully roll up the sponge, starting with the short side, until you have a log shape.
- Sit the log so that the seam is on the underside and dust with icing sugar.
