Swiss Roll (28.10.08)

Cakes and Biscuits

Ingredients:

4 eggs

5ml 1tsp vanilla essence

250ml 1 cup cake flour

62.5ml ¼ cup boiling water

250ml 1 cup sugar

15ml 3 tsp baking powder

Decoration:

When decorating with whipped / fresh cream:

Once cake is bake, roll up without spreading with jam.

Once cooled, unroll and decorate with caramel, jam and fresh cream.

Method:

Whip eggs and sugar until light and fluffy.

Add vanilla essence and stir.

Sift flour into mixture and fold through gently.

Sprinkle baking powder over mixture and add hot water.

This will cause a bubbling effect. Fold though gently until well mixed.

Pour mixture into greased baking tray (25cmx30cm) and bake at 180c for 15 minutes.

Dampen a clean dish cloth and sprinkle with sugar (-+2Tbsp).

Once cake is baked, turn out onto sugared cloth.

Spread with jam or caramel

Roll cake from the short side using the cloth as a guide.

Variation:

Replace 2 tablespoons flour with 2 tablespoons of cocoa powder for a chocolate Swiss roll.

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