Swiss Roll
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
50g butter , melted, then cooled, plus extra for the tin6 large eggs175g golden caster sugar , plus 3 tbsp extra for dusting120g self-raising flourVanilla essence 1 tspn4tbspn strawberry conserve or jam mixed with some water
Heat oven to 200C/180C fan/gas 6. Butter and line a 25 x 35cm Swiss roll tin with baking parchment. In a large bowl, whisk the eggs and sugar using an electric hand mixer until light in colour and fluffy - this will take about 5 mins.
Sift the flour into the bowl. Using a large metal spoon, gently fold it into the eggs. Pour in the butter and quickly fold to combine. Be careful not to overmix, as this will knock all the air out of the whisked eggs. Pour the mixture into the lined tin and smooth out to the edges with your spoon. Bake for 12-15 mins until cooked through and springy.
Lay a sheet of baking parchment, larger than your sponge, on your work surface and dust with the remaining sugar. Flip the sponge onto the sugary surface and carefully peel off the parchment lining the base of the sponge. Use the sheet underneath to help you tightly roll up your roulade. Leave to cool.
Unroll the roulade, remove the baking parchment and spread with the jam and tightly re-roll the roulade. Transfer to a serving plate or board and serve straight away.
Serving Size: 10
Number of Servings: 1
Recipe submitted by SparkPeople user ALL_SMILES_4U.
Sift the flour into the bowl. Using a large metal spoon, gently fold it into the eggs. Pour in the butter and quickly fold to combine. Be careful not to overmix, as this will knock all the air out of the whisked eggs. Pour the mixture into the lined tin and smooth out to the edges with your spoon. Bake for 12-15 mins until cooked through and springy.
Lay a sheet of baking parchment, larger than your sponge, on your work surface and dust with the remaining sugar. Flip the sponge onto the sugary surface and carefully peel off the parchment lining the base of the sponge. Use the sheet underneath to help you tightly roll up your roulade. Leave to cool.
Unroll the roulade, remove the baking parchment and spread with the jam and tightly re-roll the roulade. Transfer to a serving plate or board and serve straight away.
Serving Size: 10
Number of Servings: 1
Recipe submitted by SparkPeople user ALL_SMILES_4U.
Nutritional Info Amount Per Serving
- Calories: 2,489.5
- Total Fat: 146.9 g
- Cholesterol: 1,444.5 mg
- Sodium: 391.0 mg
- Total Carbs: 247.5 g
- Dietary Fiber: 3.4 g
- Protein: 50.2 g
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