Swiss Roll

I enjoy eating Swiss rolls, but I had been a bit intimidated to try making one. I saw this recipe in Mom's recipe box and decided to get over my fear. Yes, the process of rolling up the cake is delicate, but doable. I used parchment paper to line the baking pan, and then used a soft cloth to help roll the cake after putting the filling in. There were a few cracks in the cake, but it mostly survived. This version came out fine, and I expect with more experience I could perfect my skill at rolling the cake.

Swiss rolls come with in all flavors of cake and filling. This version is a basic golden cake with raspberry preserves as filling. It was so delicious. Often Swiss rolls include whipped cream or some other cream filling, which would be good, but just the fruit is enough for this recipe.

Swiss Rolls 

• 2 eggs
• 1/2 cup + 3 tbsp. sugar
• 1 cup flour
• 1 tsp. baking powder
• 1 tbsp. water
• 1 tsp. vanilla
• 1 jar (12 oz.) raspberry preserves

Beat the eggs until thick and lemon colored. Gradually beat in 1/2 cup sugar. Sift in flour baking powder. Fold into eggs gradually, mix very lightly. Fold in water and vanilla. Spread in 15x10 pan lined with parchment paper. Bake at 450 for 5 minutes or until delicate brown. Sprinkle remaining 3 tablespoons sugar over cake. Loosen the edges, turn out on waxed paper or a kitchen cloth. Spread cake with preserves. Roll up from wide side while cake is still hot. Wrap in parchment paper. Set aside to cool. Enjoy!