About this recipe: Be patient and gentle with this whisked sponge. There is no butter (except for greasing but you can use oil instead) and it is important to beat the eggs and sugar for at least ten minutes!
Simple, straightforward recepie. Very tasty. It's wonderful that it needs no butter as i am severly intollerant to dairy which has always made enjoying cakes a bit of a problem in our house. - 17 May 2009
Sorry to have to say that this sponge was heavy and dry and I couldn't get it to roll tight enough, also, at 180 on a fan oven I set the alarm for ten minutes... while I wouldn't describe it as burnt it was certainly overcooked for a swiss roll making it hard to roll... - 09 Aug 2012
- 31 Dec 2011