Recipes to pass on, here is the worlds easiest and quickest Jammy Swiss Roll

It occurred to me the other day whilst I was making a Strawberry Swiss Roll in an attempt to coax both Flit and Bean to eat something after they had been poorly, that despite the fact that I have a large collection a staggering 67 I have just counted them of cookery books, I tend to use the same recipes that are now committed to memory in rotation. I have fail safe ideas for quick meals that the children will eat before we have to dash out of the door for riding or swimming, fool-proof dinner party staples which require me to be pouring and drinking wine and not reducing sauces in a kitchen bathed in a cloud of steam and irritation and cake and biscuit recipes so straightforward that they could I suspect be made on the side of a mountain.

I am frequently given recipe books on Birthdays and Christmas despite me preferring diamonds or riding boots and will spend many an enjoyable and self-indulgent hour or two pouring over the interesting looking recipes. As a rule I will probably try three or four of the recipes and then to my eternal shame the book goes to live with the other colourful and eclectic but sadly neglected cookery books in the kitchen and will if they are lucky be referred to once in a blue moon. I love any book with variety in but start to come out in hives at the 101 exciting and innovative ideas with mince, anything requiring fennel or being required to do more intricate manoeuvres than a quick stir. My attention level wanes easily and that is when burning and spoiling becomes inevitable.

Given that I am a child of the 70’s and it was at the time I believe the law; that during the long summer holidays children tended to be packed off by their parents for the day to yomp around fields with homemade lemonade which was really just sugar syrup with a dash of lemon juice and a box of shortbread type biscuits with the instruction to be back before dark. Thus whilst I will happily demolish a good steak so long as it has not been cooked for more than 30 seconds my preference is definitely for sweet things and sugar curses through my veins. I speak as the woman who had four desserts on her wedding day rather than the wedding breakfast.

So today dear readers here is my Jammy Swiss Roll recipe to pass on. It will never let you down, can be whipped up in about 15 minutes from the crack of the first egg until it is on a plate and ready to eat and will provide much-needed comfort on soggy days. It might not soothe the troubled economy but it is raining here today and it will lift your spirits at the very least. Oh and there is not any butter or fat in it so it is practically a health food in my opinion.

You will need the following:

4 eggs, 4 ozs of caster sugar and 4ozs of plain flour.

Turn your oven on to approximately 150. I can’t be more precise as my oven is at least 20 years old and the temperature is temperamental at best, but a medium warm oven. Take 4 eggs and separate the yolks from the whites. Using a hand whisk, whisk the whites until they are stiff enough for a bowl to be held over your head and the contents not to flop onto you. Add half of the sugar and give a quick whisk. Whisk the yolks until they go a creamy colour and add the remainder of the sugar. Mix both white and yoke mixtures into the flour and pour into a lined swiss roll tin and put into the oven and bake until light brown. Turn out onto a sugared tray or chopping board, spread jam, strawberry is the favourite here and roll into….er…a roll shape. Eat immediately or wait until cool and serve with lashings of warm custard. Or leave a day and slice up for a packed lunch treat.

Enjoy.

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