Swiss Roll
Bake a thin layer of sponge batter, then shape it into a roll using a damp cloth; fill with jam or cream as desired.
Ingredients
Eggs
10 oz (300g)
Sugar
7 1/2 oz (225g)
Cake flour (low-gluten)
5 oz (150g)
Glycerin
1/2 oz (15g)
Instructions
1
Step 1
Prepare a baking sheet lined with greaseproof paper
2
Step 2
Make the sponge batter as previously described
3
Step 3
Pour onto the lined baking sheet and spread evenly. This amount should cover an area of approximately 18 in x 15 in (45 cm x 38 cm)
4
Step 4
Place in a hot oven and bake at 460°F (238°C) for about 4 minutes
5
Step 5
Remove when done and invert onto a clean cloth. Best placed on several layers of cloth or kitchen paper
6
Step 6
Leave the baking sheet on top. Steam will be trapped in the cloth or kitchen paper layers, eventually moistening the cake to make it easier to roll
7
Step 7
Once completely cooled, remove the baking sheet and greaseproof paper
8
Step 8
Spread a layer of jam, curd, or cream and roll up using the cloth
9
Step 9
Cut into slices or segments about 6 1/2 in (17 cm) long
