Mixed Fruit Jam Swiss Roll (with eggs and no added butter)

Mixed Fruit Jam Swiss

Roll (with egg and no added butter) - An all time tea favourite soft Swiss roll. Basic recipe from BBC Goodfood !!!

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 and spoon the mixture into the tin. 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.