I’ve never met anyone who doesn’t like cake! It’s not that hard to believe really, the soft sponges with creamy or sweet centres that make your taste buds tingle are arguably the best foods in the world. They have become a treasure, and many types have gripped the world’s population. There are cake sales and baking competitions all over the world, and huge flocks of people go to see and taste the wonderful creations that stand proudly on cake stands and silver platters. To add to all of these high points of cake, there is a huge financial advantage – it is not an expensive product to make and most can now be bought from supermarkets for a very reasonable price. Cakes make amazing desserts and some can be served with cream, custard or even coulis.
The recipe that follows is a take on the traditional Swiss roll recipe but creates a rectangular cake that can be cut into fingers or bite-size pieces. So, without further ado :
3oz Caster Sugar
3oz Plain Flour
6 tablespoons your favorite jam (red berry jam works the best with this recipe)
Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit (gas mark 6). Whisk the eggs and sugar together in a large bowl until the whisk leaves a trail in the mixture. Sift the flour into the bowl and fold it in. Place the mixture into a greased and lined 20×30 cm tin and smooth the surface. Bake the cake in the oven for 10 – 12 minutes.
Once the cake has cooked take it out and leave for 3 minutes to cool. Remove the paper lining and put the cake on a wire rack. Cut the cake in half and smother one side in the jam. Place the other half on top and voila, you have a lovely, soft cake. It is now up to you whether you cut it into fingers, or bite size pieces or leave it as it is!
Finally, Enjoy! (I know I did)