A Basic roll

It's still winter... and so we need a little extra something after dinner.

This is the thing to make on a day like today, after all you need the extra warmth that
the kitchen will provide and seeing that its in the week, its real quick. Swiss roll
is pretty much an idiot-proof recipe! Everyone needs this recipe!

Simple swiss roll recipe
4 large eggs
125g (150ml) caster sugar, plus a little extra for sprinkling
140g (1 cup) self-raising flour, sifted
1 teaspoon vanilla essence
15ml hot water

Beat eggs for about 3 minutes until thick and creamy (this is the most difficult part, uh?)
Gradually add sugar, beating till dissolved. Fold in the other ingredients gently.
Spread onto a greased and lined swiss roll pan. Bake at 180 deg C, for 12-14 minutes (told you
it was quick). Quickly turn out onto wax paper that has been sprinkled with sugar.
Trim edges and roll up tightly (don't worry about wax paper being in there). Leave for
2 minutes. Unroll gently. Spread with your preferred filling and roll up again - this time
without the wax paper.



You'd better double up as it goes rather quickly - believe me that you'll need two of these babies.
I wanted a picture of the whole thing... but they had eaten half while I ran for the camara.
Its also simple to turn the vanilla into a chocolate by adding 2 tablespoons of cocoa to the hot water or melting 100g dark chocolate and adding this to the hot water.

Rebecca loved the caramel and cream... I preferred the simple jam filling (make sure that you use enough filling so that its moreish, but don't spread right up to the edges or it will ooze out)

Happy Tuesday!