Joe Anderson Swiss Roll is quite a light recipe, which makes it the perfect cake to have with a cup of tea.
Our recipe is so simple that you’ll wonder why you didn’t do it before, having no butter and only three ingredients for the main sponge.
Pre-heat the oven to 200c.
Swiss Roll Recipe Ingredients
- 75g Sugar
- 75g Self Raising Flour
- 3 Eggs
First up whisk up the eggs till they form a thick fluffy mixture. Next fold in the rest of the ingredients, trying not to loose too much air from the mixture.
Get a swiss roll tray and line it with greaseproof paper, then take you mixture and spread it evenly into the tray. Finally put the cake in the oven for 7-10 mins until it is light and springy.
When the cake is ready, get another piece of greaseproof paper around the same size for placing on top, but before place a knife about 2 inches from the end of the cake and score a line across the width. This will help it roll, so make sure not to cut all the way through. Place the greaseproof paper on top and turn the cake into a swiss roll while still warm. Once rolled leave to cool and it will keep its shape.
Once cooled you can spread your topping of choice over the inside. We used strawberry jam and cream, before rolling the cake back up into a swiss roll as seen in the picture.
