Preheat oven
to Gas 7, 425F, 220C, 15 minutes before baking. Line and lightly grease
a Swiss roll tin 13in x 9in/ 33 cm x 23cm with a large sheet of grease
greaseproof paper.
Place eggs
and sugar in a large mixing bowl, place over a pan of gently simmering
water and whisk until really thick and creamy. Remove from the heat and
continue to whisk until cool. Sieve the flour into the mixture then
carefully fold it in, in a figure of eight movement. Then mix in 1 tbsp
warm water. Pour mixture into tin, covering the whole surface evenly by
tilting it gently backwards and forwards. Tap lightly on the work
surface. Bake on the shelf above center of the oven for 8-10 minutes or
until it is well risen, golden brown and the cake springs back when
lightly touched with the fingertip.
Have ready a
large sheet of greaseproof paper, liberally sprinkled with caster sugar.
Place the greaseproof on a clean tea towel wrung out in hot water (this
will make it easier to roll up). Turn the cooked sponge out on to the
sugared greaseproof paper and remove the lining paper. Trim off the
crusty edges with a sharp knife (if preferred trim when the Swiss roll
is cold). Roll up the sponge and greaseproof firmly. Leave to cool.
When cold,
carefully unroll. Trim edges if necessary. Gently warm the jam and stir
lightly to ensure the jam is smooth. Spread the warmed jam over the
Swiss roll, to within 1/4 in or 6mm of edges then re-roll the sponge and
dredge the top with extra sugar if liked. Place on a serving plate.
Whisked sponges are best eaten on the day they are made; as they contain
no fat, they quickly become stale.
For a special
treat, spread 4 tbsp whipped cream on top of the jam. When friends pop
round for tea or the family fancies a home made cake, try whisking up
this easy to make Swiss Roll. It's light enough not to worry too much
about those inches, but filling enough to keep them all happy.
