Black Cherry Swiss Roll

Hey Everyone,

So, it was dessert week of the Great British Bake Off and (obviously!) this is one of my favourite weeks every year!
I've only made a Swiss Roll once before and it was a disaster, so I've decided to have another attempt at making one - though I do know the signature bake was to make a roulade!
This ones a Black Cherry Swiss Roll, a normal Swiss Roll with cream and black cherry jam, but I'm sure that if you don't like the flavour, it's easily changed!
Coincidentally, this recipe is one of Mary Berry's own and it's come from her book "100 Cakes and Bakes". (Every recipe I've ever used from that book has always worked really well!)

It was very nice, and it tasted amazing! (Black Cherry is one of my favourite flavours!) Just please remember that, as this is a fat-less sponge, they don't tend to keep very well, so eat it as quickly as possible!

Black Cherry Swiss Roll - From "100 Cakes and Bakes"

Ingredients -

• 4 Large Eggs, at room temperature
• 100g Caster Sugar
• 100g Self-Raising Flour

For the filling

• About 3 Tbsp Black Cherry Jam
• 300ml Double Cream, whipped
• A Few Fresh Black Cherries (Optional)

1. Preheat the oven to 200 Degrees Centigrade/Gas Mark 6. Cut a rectangle of non-stick baking parchment just larger than the base and sides of your Swiss Roll tin. Grease the tin and then line it with the paper, pushing it neatly into the corners to fit.

2. Put the eggs and sugar in a large bowl and whisk well, until the mixture is light and frothy and the whisk leaves a trail when lifted out.

3. Sift the flour into the mixture, carefully folding it in at the same time with a plastic spatula. Turn the mixture into the prepared tin and gently into the corners. Bake for 10 minutes or until the sponge begins to shrink away from the sides of the tin and is springy to the touch. Watch the cake carefully as it is easy to overbake it.

4. While the cake is cooking, place a piece of non-stick baking parchment a little bigger than the size of the tin on a work surface and sprinkle it with caster sugar.

5. When the cake is cooked, invert it onto the sugared paper. Quickly loosen the lining on the bottom of the cake and peel it away. Trim the edges of the sponge with a sharp knife and make a score mark 2.5cm in from one shorter edge, being careful not to cut right through.

6. Roll the cake up firmly from the shorter, cut end, with the paper inside, and leave to cool. Carefully unroll the cooled cake, remove the paper and spread the cake with jam followed by the whipped cream. Re-roll the cake, sprinkle with a little more caster sugar if you like and, for for a special occasion, decorate with a few fresh black cherries. Keep in the fridge until needed but eat as fresh as possible.

Please Enjoy!!!