Swiss Roll has always struck me as being way too fiddly to be any fun to bake, and the possibility of it failing to roll in the desired way has always put me off trying to make it with the kids.
Is there anything more distressing than a failed baking adventure with kids, or the sight of a child disappointed by a kitchen disaster?
So imagine my surprise when I discovered a swiss roll recipe that requires only five ingredients (I've added cream to the original recipe), and can be on the table in well under an hour.
50g caster sugar
50g self raising flour
50g whipping cream
4 tablespoons strawberry or raspberry jam
Preheat the oven to 180c.
Grease some baking parchment and use it to line a cake tin. You can buy special swiss roll tins
but a 16 x 28cm cake tin will do.
Whisk together the sugar and eggs.
Gently fold in the flour using a metal spoon.
Pour the cake mix into the tin and bake for 8-10 minutes until golden brown and firm. Be careful not to overcook it or it won't roll up easily.
Cut a sheet of baking parchment to just larger than the cake tin, and sprinkle it with caster sugar.
Whip the cream.
When the sponge is cooked, carefully lay it on the sugared greaseproof paper, and peel off the paper you used to line the cake tin.
Quickly spread the jam over the cooked sponge, followed by the cream, and then carefully roll it up, starting at the long edge and using the baking parchment to hold it in place as you roll.
Leave the swiss roll to cool inside the paper, making sure the cake's 'seam' is facing down.
Serve with a pot of tea and some fresh strawberries on the side.