b'Swish SWISS ROLLSERVES 4ONE OR TWO LESSONSMaking a Swiss Roll is a real technical challenge but using this foolproof recipe makes it look easy and produces a cake fit for family gatherings and special treats.VINGREDIENTS METHOD 75g self-raising flour1.Preheat the oven to 210C/gas mark 7.75g caster sugar2.Grease and line a Swiss roll tin withI S H S W I S S R O L L W S 3 medium eggsgreaseproof paper.3.Put the eggs and sugar into a mixingFillingbowl, whisk together until the mixture100g strawberry is very thick pale and fluffy. or raspberry jam4.Sift the flour into the mixture and foldit in gently using a metal spoon. For Summer Roulade option 5.Pour into the tin and gently tap to spread 250ml double cream or lowermixture evenly. fat equivalent 6.Bake for 8-10 minutes until the sponge isa pale brown and springs back whenDecoration pressed gently.200g of summer fruit 7.Whilst the cake is cooking, prepare aof choice: Strawberries,sheet of greaseproof paper with a light raspberries, blueberriescovering of caster sugar.100g white, milk or dark8.Warm the jam in the microwave forchocolate30 seconds.9.When the cake is cooked, turn it out ontothe prepared paper, trim the edges andscore approximately 2cm from one end. NUTRITION 10. Spread the warm jam evenly over the cake and roll it up gently using the greaseproof Carbohydrate paper. Your teacher will demonstrate theFatbest way of doing this.MARKS UP Vitamin C 11.Leave to cool on a wire rack for 10 minutes TRY TURNING YOUR SWISS ROLL INTO A LUXURYProtein then place on a presentation plate for ROULADE BY ADDING CREAM TO THE FILLINGVitamin A, B & D decoration.AND DECORATING WITH FRESH FRUIT ANDIron 12. Once the cake is cooled completely, addor pipe on the topping of your choice.CHOCOLATE SCULPTURES.'