About this recipe:I have a few old tricks that make this classic cake perfect every time...Once the sponge is cooked, turn it out onto a clean tea towel that's covered with caster sugar. Spread with warm jam and roll in the cloth.
Mrs. Mary Hunt
2 large eggs
110g caster sugar
2 tablespoons water
50g plain flour, well sifted
½ teaspoon baking powder, well sifted
1 pinch salt
jam of your choice, slightly warmed
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Method Prep:20min › Cook:10min › Ready in:30min
Preheat oven to 190 C / Gas 5. Grease a 33×23cm (13 × 9 in) Swiss roll tin and line with baking parchment. Grease the parchment paper and dust with flour.
In a mixing bowl, whisk eggs and caster sugar together until light and fluffy. Add water, flour, baking powder and salt. Mix until combined.
Pour mixture into prepared Swiss roll tin. Bake for 10 minutes, or until the sponge has risen and is pale gold in colour.
Ease free the edges and lift out onto cloth covered with caster sugar. Spread with warm jam and roll in the cloth. Leave in the cloth to cool before slicing.
HORRIBLE RECIPE!!! Did not work for me!! Avoid! Worked for ages and found myself a thin disgusting cake that not only tasted bad but due to the thinness stuck to the paper and wouldnt get off. I was cooking for family and they were all excited to eat a nice cake but it turned out...as you can tell horrible. SO AVOID. - 03 Mar 2015
This is the first time I have made swiss roll and this is a great recipe to start with. Very simple to make. My children wanted it with custard and it went down a treat. Nothing left for the next day. Delicious! ! Thank you for this recipe. - 02 Dec 2013