Weekly baking - Swiss roll

This weekend I have made Almond & raspberry jam Swiss roll. 

This is a little bit more difficult receipt than my usual mix tray-bake. 

Ingredients:

75g self raising flour

3 eggs

1 tablespoon vanilla extract

100g caster sugar ( I used granulated and it was OK)

25g almonds / nuts

3 tablespoons of raspberry jam/ jelly

butter for oiling the form

Here on picture I have mixed nuts, but my husband just walked in the kitchen and was quite sad that I was not making almond cake (as last week) so I have exchanged them to almonds to make him a little bit happier. :-)

 Firstly put in the bowl sugar, eggs and vanilla extract. Then put into pan half full of  gently simmering water. Mix with mixer until fluffy. Please don't cook!

When fluffy take it out of pan and mix for 2-3 minutes more.

Then fold in with spoon flour. Be gentle you don't want to lose the bubbles.

 That is how it should look like after mixing in the flour.

Then put some parchment into the tray / form and oil it with butter. Gently pour in mix and evenly distribute it.  

 Put into the preheated oven on 220C for about 10 minutes. Of course I have done it when cooking diner to reuse oven "heat" :-)

 After 10 minutes it should be nice and golden. Gently cut around with knife.

Then sprinkle on another piece of parchment some almonds/ nuts and flop the roll on top. So bottom is now top.

 

 Then gently peel the parchment.

After, just roll it all (together with new parchment + almonds). You have to roll it when still warm otherwise it will tear.

 Then leave to cool down.

When cool unroll it and spread some raspberry jam. Then roll it again.

All done. Enjoy!