Basic recipe adapted from Cakes & Slices Cookbook - Australian Women's Weekly
A delicious dessert !!!
You will need
½ cup castor sugar (cup conversion – 1 cup = 250 g)
¾ cup self rising flour (cup conversion – 1 cup = 155 g) or ¾ cup all purpose flour + 1 teaspoon baking powder
2 tablespoons boiling water
¼ cup (4 tablespoons ) jam
2 tablespoon castor sugar, extra
25 cm x 30 cm Swiss Roll Pan
Grease proof paper or butter paper
Grease a 25 cm x 30 cm Swiss roll pan, line base and sides with paper, grease paper well.
Preheat oven (OTG) at 190 * C or 375 * F (moderate).
Beat eggs in small bowl with electric mixer for about 3 minutes or until thick and creamy. Gradually add castor sugar, beat until dissolved between each addition.
Transfer mixture to large bowl, fold in sifter and water (Do not use electric beater. Gently fold with a thick tablespoon).
Spread mixture into prepared pan, bake at 190 * C or 375 * F for about 10 minutes (until light golden color).
Warm jam gently in saucepan over low heat. Turn cake immediately on to paper, sprinkled with extra sugar. Trim edges from sides of the cake.
Spread hot cake evenly with hot jam, roll up from the short side. Cut into ¼ - inch slices. Serve as a dessert.