Jam filled swiss roll - recipe

Ingredients

Recipe , Raspberry , Jam , Swiss roll , Filled

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1

Preheat the oven to 200°C (180°C fan, 400°F, gas mark 6). Line a Swiss roll tin with non-stick baking paper.
2
Whisk the egg whites until they form soft peaks, then gradually trickle in the sugar and continue beating until the mixture is firm and glossy. Add the lemon juice.

For this step you'll need:
- 3 Egg(s) (free range) seperated
- 125g Unrefined golden caster sugar plus extra for sprinkling
- 1tsp Lemon juice
3
Sift in the flour and baking powder and gradually fold (do not stir) into the beaten egg white, alternating with additions of egg yolk until smooth.

For this step you'll need:
- 100g Plain white flour
- pinch Baking powder
4

Spread the mixture evenly into the tin. Bake for 8-10 minutes until golden and springy to the touch.
5
Turn out onto a tea towel sprinkled with sugar. Pull off the baking paper and roll up the sponge. Cover with the tea towel and leave to cool.

For this step you'll need:
- 125g Unrefined golden caster sugar plus extra for sprinkling
6
Unroll the sponge and spread with the jam and roll up again.

For this step you'll need:
- 110g Raspberry jam warmed
7
Dust with icing sugar just before serving.

For this step you'll need:
- Icing sugar for dusting

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