A Swiss roll, jelly roll, roll cake, or cream roll, or Swiss Log, is a type of sponge cake roll filled with whipped cream and I love them.
1/4 cup butter
1 1/2 cup plain flour, sifted
1/4 tsp fine salt
1 cup caster sugar plus
2 tbsp extra for sprinkling
Dash of vanilla extract
Jar of jam of your choice
Melt the butter in a small pan and set aside. Grease and line a tin roughly 30 cm x 21 cm and heat the oven to 180 C.
Sift the flour into a mixing bowl from a height. Add the salt.
Separate the eggs into two medium bowls and add the caster sugar and vanilla to the yolks.
Whip the whites to soft peaks using a hand whisk or electric beaters, then whisk the yolks and sugar until pale and voluminous Whisk in the butter.
Fold the flour into the yolks, being careful to keep as much air as possible in the mixture, then fold in a little of the whites to loosen the mixture, then fold in the rest.
Tip into the tin and tilt to cover, then lift and drop the tin on to the work space a couple of times to get rid of any air bubbles.
Bake for about 10-12 minutes until golden and springy to the touch.
Meanwhile, cut a piece of grease proof a little larger than the tin and dust with the extra sugar.
Loosen the sponge round the edges and then invert on to the paper with one of the short sides facing you.
Trim the edges with a bread knife to neaten, then score a line about 1cm across the side closest to you.
Roll up as tightly as possible, rolling the paper in with it.
Leave rolled up tightly until cool, then unwrap and spread with jam and roll back up without the paper
Recipe Submitted by Good Old Bajan Cooking Group.
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