Easy swiss roll

Equipment

• 1 Swiss roll tin or large baking tray
• 1 Electric hand beater or stand mixer
• 1 Metal spoon
• 1 Baking paper
• 1 Tea towel
• 1 Serving plate

Instructions

1. Preheat oven to 190C non-fan forced.
2. With a Swiss roll tin or large baking tray with at least 2cm lip at sides, grease by brushing with melted butter on bottom and all sides. Flour all sides and pat over sink to remove excess flour.
3. With an electric hand beater or stand mixer, beat the eggs and sugar at high speed until they almost if not, double in size and becomes pale and fluffy.
4. Pour in water and vanilla; beat gently a few rounds to combine.
5. Lift in 1/3 of flour at a time, folding through with a metal spoon each time.
6. Without delay, pour the mixture into your tray and spread out to edges.
7. Place in oven for 12-15 minutes until a little golden on top.
8. Roll out some baking paper and spread 1/4 cup caster sugar on it. Turn out your cake onto the paper.
9. Cover immediately with a damp (wrung out) tea towel. This will keep the cake moist whilst it cools so you can roll it out without it cracking. When the cake is cool (about 15-20 mins), spread jam over the top, covering as much as possible.
10. Add about 1cm thickness of cream. The cream should be quite stiff to allow the cake to keep its form.
11. Use the edge of the baking paper and fold over the inch closest to you, away from you. Keep using the baking paper to continue to fold.
12. Slide off the baking paper onto serving plate, or as I did, cut in half and slide it off. Keep refrigerated.