- 4 oz. (110g) Plain flour
- 4 Eggs
- 4 oz. (110g) Caster sugar
- 2 Tbsp warm water
- 1 Tsp vanilla extract
- Folláin Strawberry or Raspberry Cream
Swiss roll tin, 25 x 38cm (10 x 15in)
Cooking Instructions
Preheat the oven to 190ºC/375ºF/gas mark 5. Line the Swiss roll tin with greaseproof paper cut to fit the bottom of the tin exactly. Brush the paper and the sides of the tin with melted butter, then dust with flour and caster sugar.
Sieve the flour. Put the eggs and caster sugar into a bowl over a saucepan of simmering water. Whisk the mixture until it is light and fluffy. Take it off the heat and continue to whisk until the mixture is cool again. (If using an electric mixer, no heat is required.) Add the water and vanilla extract. Sieve in about one-third of the flour at a time and fold it into the mousse, using a large metal spoon.
Pour the mixture into the tin and bake in the oven for 12 – 15 minutes. It is cooked when it feels firm to the touch in the centre. (The edges will have shrunk in slightly from the sides of the tin.)
Lay a piece of greaseproof paper on the work top and sprinkle it with caster sugar. Turn the Swiss roll tin over onto the sugared greaseproof paper. Remove the tin and the greaseproof paper from the bottom of the cake. While it is still warm, catch the edge of the paper nearest you and roll up the Swiss roll away from you, then, when the cake has cooled, unroll it and spread it with Folláin Strawberry or Raspberry Cream.
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