Veronica’s Top Picks: Swiss Roll Recipe

Preheat oven to 220◦C/Fan 200◦C/Gas 7. Grease and line swiss roll tin with parchment paper.

Whisk the eggs and sugar together in a large bowl until the mixture is light and frothy and the whisk leaves a trail in the mix when lifted out.

Gradually sift the flour in to the mixture, carefully folding it in to the creamy egg mix at the same time. Turn the mix into the prepared tin and shake it gently to make sure the mixture spreads evenly into the corners and finds its own level.

Bake in the middle of the pre-heated oven for about 10 minutes or until the sponge is golden brown and beginning to shrink away from the edge of the tin.

While the cake is baking, place a piece of parchment, a little bigger than the size of the swiss roll, on to a work surface and sprinkle it with caster sugar.

Invert the cake, from the oven, on to the sugared parchment paper. Quickly loosen the parchment from the bottom of the cake and peel it off. Trim any ragged edges of the sponge with a sharp knife and make a score mark 2.5cm( 1”) in from one of the shorter ends. Be careful that you don’t cut all the way through.

Leave to cool slightly, then spread with jam. If the cake is too hat the jam will soak straight in to the sponge. Roll up the cake firmly from the scored end.

Note: To bake a logo in to your sponge, trace the pattern you want to bake on to the reverse of the parchment paper lining the tin. Split off a little mix from the main bowl and colour it as you like. Put the coloured mix into a piping bag with a fine nozzle and pipe on to the base of the baking tin. Bake in the oven for about 30 seconds. Remove from the oven and cook for a few seconds before pouring the rest of the mix into the tin and proceed as per recipe instructions above.