This swiss roll cake recipe is so basic that it’s the epitome of simplicity.
The original recipe called for three (three!) ingredients for the sponge, plus jam for the filling.
Eggs, sugar, and self-rising flour. I added a bit of vanilla and baking powder, since I only had regular flour on hand. My advice is that since the recipe is so simple, use only the best jam available (home-made is usually best). The flavor of the jam is purely up to you.I am even considering making this again and replacing the jam with peanut butter or nutella (or both!).
You may eat the cake the day that it’s made, but I preferred the texture so much more the day after.
4 large eggs
3/4 cup sugar
1 tsp vanilla
3/4 cup flour
1/2 tsp baking powder
4 heaped Tbsp jam
Preheat the oven to 425F.
Lightly butter a 13 by 9 inch swiss roll tin and then line with baking parchment.
Place the eggs, vanilla, and sugar in a large bowl.
Whisk with an electric mixer on high until the mixture is light and frothy and the whisk leaves a ribbon train when lifted out of the bowl.
Sift the flour and baking powder into the mixture, carefully folding it in at the same time.
Do not over mix or your cake will not be as light as it could be.
Turn into the prepared tin and gently shake it to level it out, making sure that it spreads into the corners.
Bake in the preheated oven for about 10 minutes, or until the sponge is golden brown and has begun to shrink from the edges of the tin.
While the cake is cooking lay a piece of parchment paper on the counter top larger than the tin the cake is cooking in.
Sprinkle evenly with several tablespoons of caster sugar (optional).
Invert the baked cake onto the sugar covered parchment paper.
Quickly loosen the paper on the bottom of the cake and carefully peel it off.
Trim one edge of the sponge with a sharp knife, about 1 inch in from the edge, making sure you do not cut it all the way through.
Allow to cool for several minutes and then spread the jam evenly over the cake.
If the cake is too hot it will absorb too much of the jam.
Roll the cake up firmly, starting at the scored edge.
Allow to cool before slicing with a serrated knife.