ingredients
serves 6 - 8
3 eggs
1/2 cup superfine sugar
3/4 cup All purpose flour, sifted
1 tbsp boiling water
6 tbsp peach spread
Confectioner’s sugar, for dusting (optional)
method
1. Preheat the oven to 200°C/400°F. Grease a 12 x 8 inch Swiss roll tin and line with non-stick baking paper. Combine the eggs and sugar in a bowl. Beat with a hand-held electric whisk until thick and mousselike. (When the whisk is lifted, a trail should remain on the surface of the mixture for at least 15 seconds.)
2. Carefully fold in the flour with a large metal spoon, then add the boiling water in the same way.
3. Spoon into the prepared tin, spread evenly to the edges and bake for about 10 - 12 minutes until the cake springs back when lightly pressed.
4. Spread a sheet of greaseproof paper on a flat surface, sprinkle it with superfine sugar, then invert the cake on top. Peel off the lining paper.
5. Neatly trim the edges of the cake. Make a neat cut two-thirds of the way through the cake, about 1/2 inch from the short edge nearest you.
6. Spread the cake with the peach spread and roll up quickly from the partially cut end. Hold in position for a minute, making sure the join is underneath. Cool on a wire rack. Decorate with glace icing or dust with Confectioner’s sugar before serving.
