Mixed Fruit Jam Swiss Roll (with egg and no added butter) - An all time tea favourite soft Swiss roll. Basic recipe from BBC Goodfood !!!
For the Swiss roll:
3 free-range eggs (approximate weight 160 g)
75g / 3oz golden caster sugar (or normal powdered sugar)
75g /3oz self-raising flour (If not using self rising flour, sieve normal plain flour (maida) with ¼ teaspoon + 2 pinches baking powder)
1 teaspoon vanilla essence
For the filling:
3 tablespoon mixed fruit jam (or any jam of your choice or any whipped cream / chocolate filling ...)
For the outer covering:
½ cup or 3 tablespoon powdered sugar (caster sugar)
Preheat the oven to 200 * C/ 400 *F/ Gas 6. Grease and line a 23cm x 30cm/9in x 12in Swiss roll tin (I'm recommending to grease a Swiss roll baking dish with 1 teaspoon butter and sprinkle 2 teaspoons of all purpose flour. Gently shake the Swiss roll tin to coat the flour well and shake the excess flour. I tried this method when I was preparing it the 2nd time).
Sprinkle large sheet of greaseproof paper with caster sugar.
Whisk the eggs and sugar in a bowl until pale and fluffy. Please use electric beater.
Fold in the flour. Add vanilla essence and mix well. Pour this batter into greased Swiss roll tin evenly and bake in the oven for 7-10 minutes, or until light and springy to the touch (My suggestion - baking time is very important to make Swiss roll. If it is over baked, one cannot roll it properly / layer become hard and it may break. Stay near the oven (OTG). Remove from the oven and turn the sponge out onto another piece of greaseproof paper with caster sugar.
For the filling, spread the jam onto the sponge evenly and leaving a small gap around the edges.
Roll sponge away from you, so the jam is inside the roll and the outside is covered in caster sugar (roll it very slowly). Trim edges. Keep aside to cool for half an hour later cut into desired shape and size.
Dust with leftover caster sugar if required and serve with tea.