Al-Ahram Weekly Online 27 Sep. - 3 Oct. 2001 Issue No.553
Published in Cairo by AL-AHRAM established in 1875		Current issue | Previous issue | Site map

Swiss roll

By Moushira Abdel-Malek

Ingredients:

3/4 cup plain flour
2tsp baking powder
1 cup castor sugar
castor sugar (extra)
3 eggs, separated
1tbsp vanilla
1/2 cup jam (warmed)
2tbsp hot milk

Method:

Grease a 26cmx32cm Swiss roll pan, line base and sides with paper, grease paper. Beat egg whites in small bowl with electric mixer until soft peaks form. Gradually add sugar and half quantity of vanilla, until dissolved between additions. Add yolks one at a time, plus remaining vanilla, until thick and light.. Fold in triple sifted flour and baking powder and milk. Pour mixture into prepared pan. Bake in hot oven about 8-10mn. Meanwhile, place a sheet of paper same size as sponge on bench. Sprinkle lightly with some extra castor sugar. When sponge is cooked, turn immediately onto paper. Quickly peel away lining paper. Cut off crisp edge from long sides. Spread sponge evenly with jam. Start rolling from short side with help of paper. Lift sponge onto wire rack to cool. Slice and serve.

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