This is in reply to a request on the British forum. I do love a Swiss roll and I make it to satisfy my craving for apricot jam. I make a chocolate one every Christmas for those who don't like traditional fruit cake. In the UK, all cakes etc are filled with strawberry jam. Recipe is from Mrs. Beeton's Family Cookbook.
- Heat the oven to 220C/Gas mark 7.
- Grease and line a Swiss roll tin 20 x 30cm.
- Whisk the eggs and sugar together in a bowl over a pan of hot water, taking care that the base does not touch the water.
- Whisk for 10-15 minutes until thick and creamy.
- (I recommend an electric mixer!) Remove from the pan and whisk until cold.
- Sift the baking powder with the flour and salt, and fold in lightly.
- Pour into the prepared tin and bake for 10 minutes.
- Meanwhile, if using jam, warm.
- When the cake is cooked, turn it onto a large sheet of greaseproof paper dusted with caster sugar.
- Peel off the lining paper.
- Trim off any crisp edges.
- Spread the cake with the warmed jam and roll up tightly.
- Dredge with caster sugar and place on a cooling rack with the cut edge underneath.
- Note: if the Swiss roll is to be filled with butter cream, cover with greaseproof paper and roll up tightly with the paper inside.
- Cool completely.
- When cold, unroll carefully, spread with the filling and re-roll.
- Dust with caster sugar.
- Variation: chocolate Swiss roll.
- Substitute 1 x 15 ml spoon cocoa for 1 x 15 ml spoon of flour.
- When cooked, roll up with greaseproof paper inside.
- When cold, prepare chocolate butter icing.
- Unroll carefully; spread with just over half the butter icing and roll up.
- Spread the remainder over the top and, if liked, mark with a fork to resemble a log.
- For a Yule log, put a robin or sprig of holly on top of the roll.