SWISS JAM ROLL
250 ml castor sugar
5 eggs seperated
pinch salt
15 ml oil
5 ml vanilla essence
250 ml Selfraising Flour
5 ml baking powder
Beat egg whites to soft peak .
Cream eggs and castor sugar
Add oil and vanilla essence
Sift flour, baking powder and salt.
Beat dry ingred well to egg mixture.
And fold in soft peak egg whites well in batter with spoon.
Grease and lined (waxpaper) on swiss roll pan
Bake in middle shelf for 8 – 10 minute on 200C
Dust castor sugar on a strong sheet apgreaseproof paper and remove cake from oven.. Remove the waxpaper… Spread smoothen jam of your choice on cake and quickly use the greaseproof paper as a guide to roll up swiss roll.Cut in thick slices and serve with whipped fresh cream..
Source- Feriel sonday
Photo -Feriel Sonday
