Very Basic Swiss Roll

This is the most famous cake for my family during our afternoon tea time..but that was long time ago maso den kocik2 dulu. Ingat lagi, kadang2 sebelum pegi sekolah agama I'll request my mom to make Swiss Roll. Balik sekolah je tengok Mama dah siapkan minum petang sementara tunggu abah balik kerja.. Tiap2 petang kuih lain2. My mom is really an incredible woman I've ever met.. ngan anak2 4 org yang sangat2 nakal & suka buat selerak, ngan degil2 macam2 la.. She can prepare breakfast, masak tengahari, buat kuih untuk minum petang, masak untuk makan malam, kdg2 bikin makanan lain for supper, kdg2 ada tempahan cake or tart or macam2 lagi... & rumah sentiasa bersih inside & outside.  She even do laundry tanpa washing machine but abah selalu tolong part laundry nih.. If I were at her place.. sure dah lama terlantar dlm hospital kot erk.. dgn life support lagik :p

Anyway that was one of my childhood precious memories.. love to write it here as I'm commemorating this blog for me & my kids future references ;-)

The recipe:

Ingredients:

2 large eggs

½ cup caster sugar

1 cup flour

vanilla essence

raspberry jam (I used this flavour coz couldn't find any other flavour that time :p)

Method:

Beat the eggs with caster sugar till fluffy, pour in vanilla essence then fold the sifted flour gently.

Line the 10 inches X 10 inches  X 1 inch cake tin with baking sheet. Spread the cake batter evenly & bake for about 15-20 minutes in the preheated oven at 170˚C. Cake is ready when it bounce back when pressed.

Prepare another baking sheet, turn the cake upside down on to the sheet, spread the jam on the cake & roll.. and.. done :-)