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Swiss roll squares

I attempted to make Merry Berry’s swiss roll recipe -but the sponge broke in half when I tried to roll it up. To be honest, the sponge was quite dense and difficult to roll  - in most Middle-European sponges, the eggs are separated and the egg whites get beaten into a thick foam, then mixed with the rest of the ingredients – this method provides a proper, light sponge imo!) . Anyway, I rescued the sponge by cutting it into 3 squares then stuck them onto top of each other with some jam between them. Then I sliced the cake into little cubes. They tasted delicious and went well with my afternoon tea!
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 100 g self-raising flour
  • 4 eggs
  • 100 g caster sugar
  • Icing sugar for sprinkling
  • Filling: strawberry jam

Method
 

  1. Preheat the oven to 200°C and line a Swiss roll tin with baking paper.
  2. Beat the eggs and sugar together until light and frothy, then sift the flour into the mixture. Carefully mix until smooth.
  3. Pour the batter into the tin, then bake for about 10 minutes, until it’s light brown and coming away from the tin at the edges.
  4. Place a large sheet of baking paper on a work surface and sprinkle with icing sugar over it.
  5. Turn out the sponge onto the sugary sheet then and peel off the baking paper. Leave it to cool.
  6. Cut the edges off (about 5mm) then cut the sponge into 3 equal rectangular shapes. Spread jam on top of 2 then put them on top of each other (the one without jam should go on the top – with the sugary side facing upwards.)
  7. Cut the jam sponge sandwich into little squares, then dust with some more icing sugar. Serve on the same day of baking.