INGREDIENTS:
4 eggs
4 1/2 oz caster sugar (superfine)
3 tbsp caster sugar for sprinkling or use confectioners' sugar, for dusting
2 tbsp warm water
1 tsp vanilla extract
4 1/2 oz all-purpose flour
6 tbsp Dickey Farms Strawberry Preserves or Strawberry Jam
8 oz heavy cream, whipped
INSTRUCTIONS:
Preheat oven to 375°F.
Line the base of a 10x15 inch Swiss Roll or jelly roll pan with parchment paper. Brush the base and sides with melted butter, and dust with flour.
In a large bowl or in an electric food mixer, whisk the eggs, and sugar together, until light and fluffy, and then add the water, and vanilla extract.
Sift in the flour, about a third at a time, and using a large metal spoon, fold it into the egg mixture.
Pour the mixture gently into the prepared pan, and bake in the oven until the center of the cake is slightly springy and the edges have shrunk a little from the sides of the tin, about 12 to 15 minutes.
Spread out a piece of parchment paper on a work surface and sprinkle evenly with caster sugar. Turn or invert the pan onto the sugared parchment paper, and then carefully remove the tin and parchment paper from the bottom of the cake.
Place a slightly damp, clean tea or kitchen towel over the cake while it cools- this will prevent it from drying out and cracking when you roll it.
When the cake is cool, spread the Strawberry Preserves or Jam sparingly over the cake, leaving a 1-inch border. Repeat with the whipped cream. With the longest side facing you, roll up the Swiss Roll away from you, then transfer to a plate to serve. Sprinkle the cake with caster sugar or dust with icing sugar to finish.
Enjoy!
*Recipe from Cooking Channel TV
