RECIPE: Classic Swiss Roll
Making cake is a pleasure and a rewarding form of relaxation. It’s even more interesting when the cake is a delicious classic Swiss roll, which is a light sponge cake
Making cake is a pleasure and a rewarding form of relaxation. It’s even more interesting when the cake is a delicious classic Swiss roll, which is a light sponge cake rolled around a jam filling. Enjoy…
¾ Cup self-raising flour
3 Eggs, lightly beaten
½ Cup caster sugar
¼ Cup caster sugar, extra
½ Cup strawberry jam
Preheat the oven to moderately hot (210°C). Brush a shallow Swiss roll tin with melted butter or oil and line the base and two sides with grease paper. Sift flour three times onto grease proof paper.
Using an electric beater, beat eggs in small mixing bowl for five minutes or until thick and pale. Add sugar gradually, beating constantly until dissolved and mixture is pale and glossy. Transfer mixture to large mixing bowl.
Using a metal spoon, fold in flour quickly and lightly. Spread mixture evenly into prepared tin; smooth surface. Bake for 10 to 12 minutes or until lightly golden and springy to the touch.
Turn cake out onto a dry, clean tea towel covered with grease proof paper that has been sprinkled with the extra sugar; leave for one minute. Using the tea towel as a guide, carefully roll cake up with the paper; leave for five minutes or until cool.
Unroll cake and discard the paper. Then spread with jam; re-roll. Trim ends with knife and decorate as desired.
Jam is best beaten with a spatula for 30 seconds before it is applied to the cake. This will soften the jam and make it easier to spread. You can use any type of jam.
Close the oven door immediately after removing or testing food.
Keep oven mitts and other cloth and paper out of the way of the burners.
Use oven mitts and oven sticks to remove pots and pans from the stove top or oven.
Keep a fire extinguisher, baking soda and metal lids nearby to put out fires quickly.
In case of fire
Never use water on a grease fire. If it is small in the pan, throw baking soda on top of it or cover it with a metal lid.
Never use flour or fan the flames with a towel. Use an approved dry chemical extinguisher. Be sure it is placed next to an exit so that you can back out of the kitchen and home if the fire becomes uncontrollable.
If it is too big to smother with a lid or put out with an extinguisher, turn off the burner, move the pan off the burner if you are able to, and evacuate the house.
If it is in the oven, keep the door closed and turn off the heating element. Do not remove a lid or open the oven door until the pot or pan has completely cooled.
Be sure to evacuate everyone from the house.