This is a easy to make Swiss roll which is made in 15 minutes. You can fill it with just jam or like me I used jam, and whipped cream and fresh raspberries.
Melted butter, to grease
4 eggs, separated
125 grams caster sugar
1 tsp vanilla extract
75 grams plain flour, sifted
icing sugar to dust
1/4 cup blackberry jam
half punnet fresh raspberries
1 cup thickened cream, whipped
- Preheat oven to 180 C. Brush a 24 x 30 cm Swiss roll pan with melted butter and line with baking paper.
- Use an electric beater to beat egg yolks, sugar and vanilla in a bowl until a ribbon trail forms when the beater is lifted.
- Use clean beaters to beat egg whites in a clean bowl until soft peaks form. Fold into yolk mixture. Sift over flour and use a metal spoon to gently fold until combined.
- Pour into prepared pan. Bake in oven for 15 minutes or until a skewer inserted into the centre comes out clean. Remove from oven. Cover with baking, then a damp tea towel. Set aside for 3 minutes to cool.