I guess you've noticed by now I have a sweet tooth and like baking. Tried to think of a dessert or treat which doesnt use butter and then a little bulb in my head lit up and I remembered I havent made Swiss rolls in a while. The thing I like about swiss rolls is making the sponge cake is quick and easy and once you master the art of rolling, it's ready to be eaten immediately. That is if you dont put it in the fridge or freezer for 30 minutes. Whatever the case it's a win win situation as it's a delicious little treat. Forgive me today, my photo isn't upto par and I had forgotten to add the extra confectioner's sugar and have some jam oozing and realised it too late!!
Ingredients
3 eggs
2/3 cup granulated sugar
1/3 cup water
1 tspn vanilla essence
3/4 cup all-purpose
1 tspn baking powder
¼ tspn salt
Powdered Confectioner's sugar - for dusting
2/3 cup spreadable raspberry jelly/jam (or any other filling of your choice)
Method
Heat oven to 375 deg F. Line a baking pan, preferably (15 × 10 × 1) inches, with cooking parchment paper or aluminum foil. Spray with non-stick cooking spray.
Beat eggs in small bowl with electric mixer on high speed for about 5 minutes or until very thick. Gradually beat in the granulated sugar. Beat in water and vanilla on low speed. Finally add the flour, baking powder and salt, beating just until batter is smooth. Pour into the prepared pan, spreading out well to form a thin even layer.
Bake for 12 to 15 minutes until toothpick inserted in center comes out clean. Spread a clean kitchen towel on a wire rack and sprinkle confectioner's sugar on it. Now loosen the edges of the cake, then turn the whole pan upside down upon the towel. Carefully remove the parchment paper or aluminium foil from the top. Trim off the hard edges of the cake, and while its hot, carefully roll up cake from the short side. Keep the roll as tight as possible and let cool for approx 20 minutes. You could also keep it in the fridge.
Unroll the cake gently and remove the towel. Beat the strawberry jam slightly to soften;I like warming it for a few minutes in the microwave. Now spread it evenly over the cake. Do not put alot of jam as it will ooze out once rolled up again.I often make that mistake!!
Now again roll up the cake, which will be easier this time around. You can wrap it in cling film and place it in the fridge for 10-20 minutes if you dont want to serve right away. Helps with making the cake firmer and easier to slice.
When ready to serve place it on a serving dish. Sprinkle with confectioner's sugar to hide any cracks. You could also cover with frosting. Slice into 10-12 pieces.
Optional: Serve it with icecream or whipped cream.
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