Swiss Roll
A classic rolled sponge cake filled with cream and mixed berries.
Ingredients
eggs (for sponge cake)
4
sugar (for sponge cake)
125 g
flour (sifted, for sponge cake)
75 g
cream (for filling)
200 g
sugar (for filling)
40 g
mixed berries (such as strawberries, blueberries, and raspberries, cut into small pieces)
100 g
Instructions
1
Make the sponge cake batter
Beat the eggs and sugar together, then fold in the sifted flour.
2
Prepare the baking tray
Grease a baking tray (22 cm x 33 cm) with butter, line it with baking paper, then grease the paper with butter as well.
3
Bake
Spread the batter evenly over the baking tray and bake at 220 °C for 4 minutes, or until golden brown, then let cool.
4
Make the filling
Whip the cream with the sugar, and cut the berries into small pieces.
5
Roll and chill
Spread the cream and berries over the sponge cake, roll it into a log, and chill in the refrigerator for 2 hours.
