Swiss Roll

Ingredients

• Oven temp: 400F-204 C
• Eggs 4
• Maida ¾ cup (90 g)
• Powdered Sugar ¾  cup (180 g)
• Vanilla Essence ¾  tsp
• Baking powder ¾  tsp
• Baking tin, 30cmx30cm (12”x12”), lined with butter paper.
• Jam, slightly warmed ¾ cup (180 g)
• Icing (Confectioner’s sugar) ½ cup (60 g)
• A towel or some other piece of cloth, a little larger than the tin.

Preparation

• Prepare Sponge Cake batter. Bake in a pre-heated oven for about 10 minutes—till a sharp knife put in comes out clean

• Sprinkle icing sugar over the towel and keep ready while cake is baking.

• Remove cake from oven and turn it over on to the towel, top side down.

• Trim off the edges immediately and roll cake into a scroll, along with the cloth, and leave to cool.

• When cool, unroll the cake and remove the butter paper, and spread jam over it.

• Re-roll, leaving the cloth behind, and arrange on to a serving dish, with the edge on the bottom and sprinkle some more icing sugar on top.