Swiss Roll with Apricot Jam
- Butter, for greasing
- 4 eggs
- 170g caster sugar
- 2 teaspoons vanilla extract
- 170g plain flour, plus extra for dusting the tray
- ¾ teaspoon baking powder
- 400g apricot jam
- 60g almonds, flaked
Pre-heat the oven to 220°C/200°C fan/Gas Mark 7.
Brush the rectangular oven tray with butter and dust lightly with the extra flour.
Whisk the eggs with the sugar until thick and fluffy; the mixture should leave a trail when run from a spoon. Stir in the vanilla extract and fold in the flour.
Pour the cake mixture into the prepared oven tray and gently spread level. Bake for 10 minutes or until lightly golden and the cake springs back to the touch.
Place a damp tea towel onto the work surface and cover with a sheet of baking paper. Remove the cake from the oven and turn out onto the paper. Cover with a second sheet of baking parchment and allow to cool.
Remove the top baking parchment and trim away the outer 1-2cm edges of the sponge. This will make the rolling easier.
Spread ¾ of the jam over the exposed side. Use the baking paper on the underside of the cake to assist in the rolling process, and roll up the cake.
Toast the almond flakes briefly in the oven or in a pan.
Heat the rest of the jam, spread it over the cake, and roll it in the roasted almonds.