A swiss roll is a type of a sponge cake roll. It originated in Central Europe and not Switzerland as the name suggests. A thin sponge cake spread with icing and jam, rolled up in circular slices.
Ingredients of Swiss Rolls
Oven temp: 400F-204 C
3/4 cup maida
3/4 cup powdered sugar
3/4 tsp vanilla essence
3/4 tsp baking powder
Baking tin, 30cmx30cm (12 inchx12 inch), lined with butter paper
1 cup jam-slightly warmed
1 cup icing (confectioners sugar)
1 butter paper
How to Make Swiss Rolls
1.Using a beater, beat eggs, sugar, baking powder and vanilla till thick and foamy.
2.Fold in the flour with light movements and pour mixture into the prepared tin.
3.Bake in a pre-heated oven for 7-10 minutes till a sharp knife put in comes out clean Sprinkle icing sugar over the butter paper and keep ready while cake is baking.
4.Remove cake from oven and turn it over on to the towel, top side down.
5.Trim off the edges immediately, flatten it slightly and roll cake into a scroll, along with the paper, and leave to cool. When cool, unroll the cake and remove the butter paper, and spread jam over it.
6.Re-roll, leaving the cloth behind, and arrange on to a serving dish, with the edge on the bottom and sprinkle some more icing sugar on top.