Desserts &
Baking guidelines
233
Dish: Swiss roll tin 33 x 23cm (13”x 9”), greased and lined with
baking parchment
Oven Accessory: wire shelf in lower position
3 medium eggs, beaten
125g (41/2 oz) caster sugar
125g (41/2 oz) plain flour
Filling:
jam or cream
icing sugar to dredge
Preheat oven on CONVECTION 200°C. Whisk eggs and sugar together in a heatproof
bowl until blended. Stand bowl over hot water and continue to whisk eggs and sugar until
pale and creamy, and mixture leaves a trail on the surface when the whisk is lifted.
Remove from hot water and whisk until cool and thick. Carefully fold in half of the sifted
flour, then fold in the other half. Fold in 15ml (1tbsp) of hot water. Tip the tin to allow
mixture to run into corners. Place tin on shelf and cook on CONVECTION 200°C for 10
mins. Place sheet of greaseproof paper on a damp tea towel and dredge paper with caster
sugar. Quickly turn the Swiss roll out onto the greaseproof and carefully remove the
baking parchment. Spread with jam or desired filling. Roll up from short side with the aid of
the greaseproof paper. Dredge with icing sugar.
Cooking method
Ingredients
Swiss Roll
