Swiss Rolls
A cake recipe that need a meticulous eye for detail.
Steps
- 1
Whisk egg white with a whisk in a bowl over a pan of hot water until light, white and fluffy.
- 2
Add sugar and margarine, continue whisking till the mixture is light and creamy and then add the vanilla essence.
- 3
Remove from the heat and whisk until cold and thick (ribbon stage).
- 4
Fold in the flour very gently.
- 5
Grease a swiss roll tin and line with greased greaseproof or silicone paper.
- 6
Pour in the mixture and bake at 220 degrees for 6 to 8 minutes.
- 7
Turn out the cake on to a sheet of paper sprinkled with additional sugar and immediately roll up the cake.
- 8
Unroll the cake and spread it with warm jam.
- 9
Immediately roll up as tight as possible without the paper and leave it cool completely then cut it info circular shapes.
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