TOTAL TIME: 55 min
Cook: 15 min
1 cup sugar
1 cup all-purpose flour
2 tablespoons warm water
1 teaspoon vanilla extract
3 tablespoons confectioners sugar (powdered), for dusting
FOR THE FILLING:
6 tablespoons raspberry or strawberry jam
8 ounces heavy cream, whipped
Preheat the oven to 375 degrees F.
Line the base of a 10 by 15-inches Swiss roll or jelly roll pan with greaseproof or parchment paper. Use a brush to spread the base and sides of the pan with melted butter, and dust with flour.
Using an electric food mixer, beat the eggs, and granulated sugar together until light and fluffy, and then add the water and vanilla extract. .
Sift in the flour, about a third at a time into the mixing bowl. Using a large spoon, fold it into the egg mixture.
Pour the mixture carefully 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 (slightly larger than the tin in size) on a work surface and sprinkle evenly with caster sugar (this stops the roll from sticking to the paper). Flip 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 jam over the cake, leaving a 1-inch border. Repeat this process with the whipped cream.
This is the slightly tricky part so take your time… 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 powdered sugar and garnish with a couple of fresh strawberries finish.