This recipe is quick and it is an easy cake to make, the only caveat is that you need to have a swiss roll tin to bake it but you can find them in most local supermarkets. The sponge recipe is from Rachel Allen’s Cake book.
- Butter, melted, for greasing
- 4 eggs
- 125g Caster Sugar
- 2 Tablespoons Warm Water
- 1 Teaspoon Vanilla Bean Paste
- 125g Plain Flour, plus extra for dusting
- Some Icing Sugar for dusting
- 4 Tablespoons Strawberry Jam
You will also need a 25 x 38cm Swiss roll tin.
Preheat the oven to 180°C
Line the base of the swiss roll tin with baking parchment, brush the base and sides of the tin with melted butter and dust with flour.
Using a hand-held electric mixer, whisk together the eggs, caster sugar, water and vanilla bean paste until light and fluffy. Sift in the flour and fold into the mixture.
Pour the mixture into the prepared swiss roll tin and bake in the oven for 15 minutes or until the centre of the sponge is slightly springy to the touch.
Take a piece of baking parchment slightly larger in size then the tin and spread out onto a worksurface. Sprinkle the paper with caster sugar, this will stop the cake from sticking to the paper. Quickly flip the Swiss roll tin over onto the sugared paper and carefully remove the tin and parchment from the bottom of the cake.
Place a clean slightly damp tea towel over the cake when it is cooling, this will prevent drying out and cracking when you roll it up. Personally I never have the patience to wait until it is completely cool, nobody minds a few cracks in the sponge when they’re hungry!
When the cake is cool spoon the strawberry jam onto the cake and spread evenly. Roll up the swiss roll away from you and carefully transfer to a serving plate.
Sift some icing sugar on top for decoration.