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Apple Swiss Roll Recipe

Apple Swiss Roll Recipe

Ingredients: Makes one 20 cm / 8 in roll

100 g/4 oz/1 cup plain (all-purpose) flour
5 ml/1 tsp baking powder
A pinch of salt
225 g/8 oz/1 cup caster (superfine) sugar
3 eggs
5 ml/1 tsp vanilla essence (extract)

45 ml/3 tbsp cold water
Icing (confectioners') sugar, sifted, for dusting
100 g/4 oz/1 cup apple jam (clear conserve)


Mix the flour, baking powder, salt and sugar, then beat in the eggs and vanilla essence until smooth. Stir in the water. Spoon the mixture into a greased and floured 30 x 20 cm/12 x 8 in Swiss roll tin (jelly roll pan) and bake in a preheated oven at 190C/375F/gas mark 5 for 20 minutes until springy to the touch. Sprinkle a clean tea towel (dish cloth) with icing sugar and invert the cake on to the towel. Remove the lining paper, trim the edges and run a knife about 2.5 cm/1 in in from the short edge, cutting half-way through the cake. Roll up the cake from the cut edge. Leave to cool.

Unroll the cake and spread with apple jam almost to the edges. Roll up again and dust with icing sugar to serve.

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