Apricot Jam Swiss Roll Serves 8‐10 Ready in 40 minutes, plus cooling me


Great for a teame treat, this light sponge cake is best eaten on the day it’s made. For a chocolate version replace 25g of the flour with 25g sied cocoa powder.


1 Ingredients:


• 100g caster sugar, plus extra for sprinkling


• 3 large eggs • 100g self‐raising flour


FILLING • 100g unsalted buer, soened


• 225g icing sugar • Few drops vanilla extract • 6 tbsp apricot conserve


5 TIP


Use any fruit conserve you like or try lemon or lime curd for a really tangy filling.


6 7 40 3


Preheat the oven to 200C, Fan 180C, Gas 6. Lightly grease a 33x23cm Swiss roll n and line the base and sides with baking paper. Lightly grease the baking paper.


2


Place the eggs and sugar in a large mixing bowl and whisk with a hand‐held electric whisk unl the mixture is very thick and pale and the whisk leaves a trail when lied out – this will take 8 to 10 minutes.


Si the flour over the whisked mixture and gently fold it in with a metal spoon unl just incorporated. Turn the mixture into the prepared n, lng it gently to make sure the mixture spreads evenly into the corners.


4


Bake in the preheated oven for 8 to 10 minutes, unl the sponge is pale golden and springs back when lightly pressed with your fingerps. Whilst the cake is baking, place a sheet of baking paper on a clean damp tea towel and sprinkle with 2tbsp caster sugar.


Quickly invert the hot sponge onto the paper and peel off the lining paper. Trim the edges of the sponge and roll up firmly from one short end with the paper inside. Leave to cool completely.


To make the buercream filling, beat together the buer and vanilla extract, then gradually beat in the icing sugar unl smooth and creamy.


Carefully unroll the cooled cake and remove the paper. Spread the buercream over the sponge, then spread the apricot conserve on top. Gently re‐roll and serve sliced.


info@lymingtondirectory.co.uk 01590 643969 www.lymingtondirectory.co.uk


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