RHODES QUALITY
SWISS ROLL WITH JAMINGREDIENTS
- 6 large eggs
- 250 ml (1 C) castor sugar
- 250 ml (1 C) cake flour
- 5 ml (1 t) baking powder
- 15 ml (1 T) boiling water
- 125 ml (½ C) castor sugar
- 125 ml (½ C) Rhodes Quality Mixed
Fruit Jam or Rhodes Quality Strawberry Jam - 250 ml (1 C) cream, stiffly beaten
METHOD
Beat the eggs and 250 ml castor sugar
until the mixture is thick, creamy and
leaves a trail. Sift the flour and baking
powder together and gently fold into
the eggs. Fold in the boiling water.
Pour the batter onto a baking sheet lined
with baking paper and bake in the oven
preheated to 180 °C for 15 minutes. Remove
from the oven and turn out onto a second
sheet of baking paper dusted with the
125 ml castor sugar. Remove the top sheet
of baking paper and allow to cool. Spread
a layer of Rhodes Quality Mixed Fruit Jam
or Rhodes Quality Strawberry Jam over
the cake, followed by a layer of cream.
Roll up lengthways.COOKING TIP
Use the baking paper to help roll up the
Swiss Roll.RHODES QUALITY SWISS ROLL WITH JAM
FOR MORE RECIPES, VISIT WWW.RHODESQUALITY.COMINGREDIENTS
- 6 largeeggs
- 250ml(1C)castorsugar
- 250ml(1C)cakeflour
- 5 ml(1t) bakingpowder
- 15ml(1 T)boilingwater
- 125ml(½C)castorsugar
- 125ml(½C)RhodesQualityMixed
FruitJamor RhodesQualityStrawberryJam - 250ml(1C)cream,stifflybeaten
METHOD
Beattheeggsand 250 mlcastorsugar
untilthemixtureis thick,creamyand
leavesa trail.Sifttheflourandbaking
powdertogetherandgentlyfoldinto
theeggs.Foldin theboilingwater.
Pourthebatterontoa bakingsheetlined
withbakingpaperandbakein theoven
preheatedto 180°Cfor 15 minutes.Remove
fromtheovenandturnoutontoa second
sheetof bakingpaperdustedwiththe
125 mlcastorsugar.Removethetopsheet
of bakingpaperandallowto cool.Spread
a layerof RhodesQualityMixedFruitJam
or RhodesQualityStrawberryJamover
thecake,followedbya layerof cream.
Rolluplengthways.COOKINGTIP
Usethebakingpapertohelprollupthe
SwissRoll.RHODES QUALITY SWISS ROLL WITH JAM
FOR MORE RECIPES, VISIT WWW.RHODESQUALITY.COM