Jam Swiss Roll

Apologies for the long silence, the pas week or so has been a teensy bit busy. This week I have practically been working full-time, as we were sheep-clipping on Monday and Wednesday. I got about 3 hours free on Tuesday afternoon, and I had great plans for cleaning the house from top to bottom, catching up on laundry and washing up, and generally tidying. Ever since we obtained my brother’s sofa, all our books have been stacked behind said sofa, waiting until we work out how to rearrange the house. I decided that the first job was to try and put all the books away. I planned to put them in alphabetical order by author, as we do have quite a few. 3 hours later…

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And I am only up to T. When Hubby came home he said he didn’t like it because they are all a bit higgledy piggledy, all different sizes sat next to each other. So I will have to arrange them by genre instead. That’s a job for another day I think!

So here’s a cake I made earlier… last week to be exact. It’s pretty simple, the only fiddly part is rolling it up at the end, but as long as you’re quick and do it while it’s still warm it should go without a hitch.

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3 large eggs

4 1/2 oz sugar

3 oz self raising flour

about 1/2 a jar of jam, warmed

Whisk the eggs and sugar until they are thick. Fold in the sieved flour. If necessary, add a little hot water to allow the mixture to flow. If it’s too thick, it won’t spread out in the pan. Line a Swiss Roll tin (a deep baking tray) with greaseproof paper and pour in the mixture. Tip the tin so that the mixture spreads evenly over the bottom. Bake for 8 – 10 minutes at 200ºC. While the cake is in the oven, cut a sheet of greaseproof a little longer than the length of the cake tin, and sprinkle sugar over it. As soon as the cake comes out of the oven, turn it out onto the sugared paper and remove the paper it was baked in. Working quickly, spread the warm jam over the whole surface of the cake. If you wait to long it will not roll up very well. Now comes the tricky part. Carefully, using the sheet of greaseproof to help, lift up one end of the cake and roll it fairly tightly to the jam. Now continue rolling all the way, keeping it tight.

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