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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Another Sally Wise Recipe. For a lactose free cake she suggest substituting hot water for the hot milk. As a variation, you can use lemon curd in place of the berry jam Ingredients:
4 eggs |
1 cup sugar |
1 cup gluten-free self-raising flour, sifted |
2 tablespoons hot milk |
1 tablespoon sugar, extra |
3/4 cup jam |
2 tablespoons icing sugar |
Directions:
1. heat oven to 180°C Greas a 25cm x 30cm Swiss Roll tin'Line the base of the tin with baking paper and grease the paper.
2. Beat the eggs and sugar in a large bowl until pale and thick.
3. Lightly fold in the flour.
4. Drizzle the milk down the inside of the bowl and lightly fold through.
5. Pour the mixture into the prepared tin and bake 10 - 12 minutes, or until golden and a metal skewer inserted into the centre comes out clean.
6. Place a piece of baking paper on a board that is slightly larger than the Swiss Roll tin being used. Spread over it the extra 1 tablespoon of sugar.
7. Turn the cake out, onto the paper. Peel off the original baking paper and discard the original paper. Roll up the cake with the new layer of baking paper.
8. Cover the cake loosely with a clean tea-towel and transfer to a wire rack to cool.
9. Gentley unroll the cake, discard the baking paper, spread over the jam and roll back up again.
10. Sift the icing sugar over the top and serve.
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