Cherry Swiss Roll

One of my favourite quick, simple cakes for afternoon tea is an old-fashioned Swiss roll. I love how many variations on the recipe can be made: any type of jam may be substituted; fresh whipped cream and sliced strawberries make a delicious summer treat and chocolate buttercream is always a crowd pleaser. You don’t need many ingredients to make this, and the sponge is fat-free, so it’s a great ‘store cupboard’ cake, especially if you’re using jam for the filling.

This Swiss roll isn’t very big (it serves about four), and it’s best eaten fresh on the day, although I’ve found it keeps remarkably well, wrapped up in a tin for a couple days.

Cherry Swiss Roll Recipe

Ingredients:

2oz plain flour with a pinch (approx 1/8 tsp) baking powder added

2 large eggs

2oz caster sugar

1 Tbsp hot water mixed with 1/4 tsp almond or vanilla extract

5 Tbsps cherry jam, or jam of your choice (any large pieces of fruit cut small)

2 Tbsps approx. caster sugar for preparation and finishing of roll

Instructions:

1/ Before starting, line a Swiss roll tin (12in. x 8in.) with baking paper, greasing the tin and paper well. Also, cut a piece of greaseproof paper slightly larger than the tin used and sprinkle with 2 tsps caster sugar ready to turn out and roll the baked sponge on. Pre-heat oven to 200 C (180C fan).

2/ Sieve the flour and baking powder mixture twice into a bowl or onto a piece of greaseproof paper.

3/ Beat the eggs and sugar together in a large bowl that sits over a pan of hot water until the mixture is pale, creamy and the beaters leave a trail in the mixture.

4/ Gently fold the flour, one half at a time, into the egg and sugar mixture with a metal spoon, making sure there are no lumps of unmixed flour and then add the hot water and almond extract mixture.

5/ Pour the mixture into the tin, levelling the surface and bake in pre-heated oven for 10 - 12 mins or until sponge is golden and shrinking away from the sides of the tin slightly (easing with a knife any bits that seem stuck to the sides).

6/ Turn onto the prepared piece of sugared paper. Remove the lining paper from the sponge and trim off the edges with a sharp knife.

7/ Spread the sponge with the warmed jam and gently lifting the shorter side of the sponge, fold it over and start rolling.

8/ Once rolled, leave to cool completely on a wire rack. Dust with sieved caster sugar to serve.