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Jam Swiss Roll

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I made these Jam Swiss Rolls because we are hosting a dinner party and I was gonna make an Old English Trifle for the dessert … I made 2 portions because I needed enough to line a big glass pudding mould … I must admit I was sooooo tempted to start stuffing me face with these rolls when it was done … extremely tempting 😉


Preheat oven to 200°C … grease and line base & sides of a 26cm x 32cm Swiss Roll pan with paper and grease paper … set aside


You will need 3 eggs, separated  … ½ cup castor sugar; ¾ cup  triple sifted self-raising flour; 2 Tbsp hot milk and ½ cup jam, warmed … you will need extra castor sugar when rolling up the Swiss Roll


Beat egg whites in a small bowl with electric mixer until soft peaks form ….


…gradually add sugar to beaten egg-white, beating until dissolved between additions …then add yolks 1 at a time, beating well until thick and light …


…fold in the triple sifted flour and milk … pour mixture into prepared pan ….


…spread batter out evenly in the pan … brake in hot oven (200°C) about 8 minutes


Meanwhile, place a sheet of paper same size as sponge on bench, sprinkle lightly with some extra castor sugar


When sponge is done, turn immediately onto paper, quickly peel away lining paper …cut off crisp edge from long sides …


…spread sponge evenly with jam …


…commence rolling sponge up fro short side with help of paper …


…lift rolled sponge onto wire rack to cool …


Voila! easy-peasy quick to make Jam Swiss Roll ready to be enjoyed 🙂  … ideal for puddings like English Trifle and  Charlotte Pudding or Cake

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