At first really daunting when I first look at the picture. I got the impression that this kind of recipe is not easy to make or will give me a little bit more than just problem, but i carried on trying and hope for the best. " VOILA " I did it. yes I now learn more after making this and watching cooking programme and try it is worth it. Hmmm...... I do sound like an advert for hair shampoo... anyway if I can do it and turn out to be better than expected why not you try this too. surely you can.
Ingredients :
- 60 gr / 2 oz Selfraising flour
- 30 gr / 1 oz Plain flour
- 3 eggs
- 125 gr / 4 oz Caster sugar + 2 tablespoons extra caster sugar
- 160 gr / 5 1/2 oz jam
- 125 ml / 4 fl oz Whipped cream
How to make :
- Pre heat the oven to hot 210*C ( or 415*F )
- Grease a rectangular swiss roll cake tin ( around 12 x 10 inch / 30 x 25 cm )
- Line the base with paper and leave it to hang over the sides, this will help you to lift out the cake easily
- Sift the flour 3 x on to greaseproof paper
- Beat the egg for 5 mins until thick and frothy also pale looking, add sugar beating constantly until all sugar dissolved. The mixture should be glossy and pale.
- Fold in flour using metal spoon quickly and lightly.
- Spread mixture evenly onto the tin bake for 12 mins or until golden and springy to the touch.
- Turn the cake onto a dry clean T towel. Covered with greaseproof paper which has been sprinkle with caster sugar, leave for 1 minute then roll and leave it to cool.
- Unroll the cake, spread with jam and whipped cream and re - roll, trim the corner to smooth and serve with fresh strawberry or strawberry puree if you like.
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