Swiss Roll

4 eggs separated
125g caster sugar
75g plain flour
1.5 cups strawberry jam slightly heated
1 tsp vanilla extrat
200ml whipping cream

Preheat the oven to 180°C and line a swiss roll tray with wax paper.
Whisk the egg yolks and sugar together for 8 to 10 minutes until pale and thick so it leaves a trail when ready.
In a seperate bowl whisk the egg whites to stiff peaks.
Using a metal spoon fold the egg whites into the egg yolk and sugar mixture and then fold in the flour.
Pour into the prepared tray and bake for 15 minutes until a skewer comes out clean.
Cover the top with baking paper and a damp clean tea towel and leave to cool for 30 minutes.
In a pan just warm through the jam this makes it easier to brush on.
Whip the cream to soft peaks, you may not use it all.
Take a piece of wax paper and sprinkle with icing sugar. Drop the swiss roll straight on top and remove the wax paper on the bottom.
Brush on the jam and spread the cream, then roll using the wax paper.
Be brave and do this quickly to avoid breaking it. Dont worry if it cracks a little😉
Sprinkle with more icing sugar and raspberries.👍👍

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