Emelia's Swiss Roll
Recipe credit: Emelia Jackson
Recipe credit: Emelia Jackson
INGREDIENTS
• 4 eggs, separated
• 1/4 teaspoon cream of tartar
• 120 g caster sugar
• 75 g plain flour
• 20 g cornflour
• 1/2 teaspoon baking soda
• Extra caster sugar, for dusting
• 4 eggs, separated
• 1/4 teaspoon cream of tartar
• 120 g caster sugar
• 75 g plain flour
• 20 g cornflour
• 1/2 teaspoon baking soda
• Extra caster sugar, for dusting
Method
- Whisk together the egg whites, cream of tartar and caster sugar in your stand mixer until a thick glossy meringue formed. A good 4-5 minutes here
- Drop in the egg yolks and sift over the flours before mixing through until well combined. Spread the sponge mixture out onto a baking sheet lined with baking paper and bake at 180C fan forced for 12-13 minutes
- Dust a clean tea towel with caster sugar and invert the cake onto the tea towel. Taking the bottom edge, begin to roll the still-warm cake into a log. Allow the cake to cool completely once rolled up before filling with lashings of jam and whipped cream. Set in the fridge for 30 minutes before serving
