Swiss Roll

Photo: flickr user hfb

Ingredients

1 cup flour, self-raising

3 eggs

cup sugar (caster)

3 tablespoons boiling water

cup raspberry jam

sugar for dredging

Preparation

Grease a 30cm X 25cm swiss roll tin, line with greaseproof paper and brush with melted butter. Set oven temperature to moderately hot (360F).

Separate eggs.

In a clean bowl, beat egg whites until stiff, gradually add caster sugar, beating until sugar is dissolved and mixture is thick and glossy.

Add yolks and beat until combined. Sift all dry ingredients together, and gently fold into mixture. Spoon boiling water around edge of bowl and fold in.

Pour into prepared tin and shake gently into the corners. Bake for 10 minutes or until the cake springs back when lightly tapped with your finger.

Place jam in a saucepan and heat until it bubbles.

Have ready a sheet of greaseproof paper generously sprinkled with sugar and a sharp knife. Immediately when cake is cooked turn out onto the sugared paper.

Peel of the lining paper and cut off the crisp edges. Grasp the edge of the sugared paper and quickly roll up the cake in the paper, then unroll. Spread with the warm jam to within 2.5cm of the edges.

Reroll this time without the paper and sprinkle with more sugar if necessary. Stand on a cake cooler with the seam underneath until cold.

Serve with afternoon tea.