These are probably the easiest to make of all cakes, the rolling can be a bit difficult but well worth it and you can add whatever you like to fill it, from jam to cream to chocolate. Be sure to have a little extra caster sugar to spread onto the rolling paper before you start to stop it from sticking. Swiss rolls look great, taste great and are a favorite of so many.
What you need
¾ cup self raising flour
½ cup caster sugar (125g)
Caster sugar for dusting
Heat the oven to 190 Celsius. Lightly oil a baking tray and line the bottom with grease proof paper, allowing the paper to extend on the ends (you need this to turn out the cake).
Sift the flour twice into a large mixing bowl.
In another bowl beat the eggs with an electric beater very well. (they should be pale and fairly thick – about 5 minutes) Add the sugar slowly beating on high until the mixture has a sheen.
Add to the flour and fold in with a metal spoon. Do this quickly and don’t over mix, you want the flour to be distributed evenly not mixed in completely so if you see a few white lines, don’t worry too much about it.
Pour into the baking tray and spread evenly with the back of a spoon or a baking spatula.
Bake for 10 minutes in the oven until lightly browned and the cake has shrunk slightly from the edges. This can take 12 minutes depending on your oven.
Place a clean cloth on your counter, cover with grease proof paper and cover the grease proof paper with a thin layer of caster sugar to stop the cake from sticking when you roll it.
Turn out onto the sugared paper while still hot. Now take a slightly damp, clean dish towel and place it over the cake while it cools. This will stop it from cracking when you roll it up.
Spread a thick layer of jam and using the cloth as a guide, roll the cake, then sprinkle over a little more caster sugar to finish it off.
Thats it, a perfect strawberry swiss roll.