Things no one tells you about baking: Swiss Roll is incredibly easy.
3 oz self-raising flour
3 oz caster sugar, plus a little extra for method and dusting
3 large free range eggs
Seedless Raspberry Jam
A little caster sugar
Double cream, whipped
Preheat the oven to 180 °C.
Cut out some greaseproof paper to fit your baking tin and grease your greaseproof paper with a little butter.
Whisk the eggs and sugar together in a large bowl until it’s slightly frothy.
Sieve in the flour.
And gently fold it into the mixture with a metal spoon.
Pour the mixture into the prepared tin…
(Bonus points if you manage to create a love heart shape in the process!)
And carefully tilt the mix into each corner, shaking it slightly, until it’s level and evenly spread.
Bake in the oven for about 10 minutes until golden brown and sponge mattress-like in appearance. While it’s in the oven cut out a large piece of greaseproof paper and scatter a couple of teaspoons of sugar across it.
Once you’ve got your sponge out the oven you need to work quickly.
Loosen the paper from underneath the cake and peel it off. Score with your knife 1 inch from one side of the sponge – make sure you don’t cut through it completely – and spread your raspberry jam all over.
Fold the narrow strip created by the score mark down on the jam and start to roll, using the greaseproof paper to steer your way.
Leave it for five minutes with the paper still wrapped around it to rest and then lift it onto a wire rack and remove the paper.
Whip up some double cream and spoon it into the roll.
Sprinkle with a little caster sugar and serve with fresh raspberries for the perfect afternoon tea!