Grease and line a 30 x 20cm (12 x 8in) Swiss roll tin.
Put eggs into a large bowl standing over a saucepan of hand-hot water. Whisk for 2 minutes. (If you are using an electric mixer no heat is required during whisking.)
Add sugar and continue whisking for a further 8–10 minutes, or until mixture is very light in colour, thick in texture – consistency of softly whipped cream – and at least double its original volume.
Remove bowl from saucepan. Continue whisking until egg mixture is cool. Gently fold in flour with a large metal spoon. Transfer to prepared tin.
Bake at 200°C/180°fan/Mark 6 for 10–12 minutes, or until well risen and firm.
Turn out on to a sheet of baking paper. Carefully peel off paper. Cut away crisp edges with a sharp knife.
Spread quickly with warm jam or curd. Roll up tightly and hold in position for 1 minute. Cool on a wire cooling rack.
Chocolate Swiss Roll Follow recipe and method for Swiss Roll. Use 65g (2½oz) flour sifted twice with 15g (½oz) cocoa powder. Cream-Filled Swiss Roll Follow recipe and method for Swiss Roll. After trimming away crisp edges, roll up loosely with paper inside to prevent sticking. Cover with a damp tea towel and leave until cold. Unroll, remove paper and fill with 150ml (¼ pint) whipped double cream. Roll up again and hold in position for 1 minute.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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