International Recipe : Mulberry Jam Swiss Roll

Ingredients:

Swiss roll:

• 5 egg whites
  
• ¼ tsp cream of tartar
  
• 100g castor sugar
  
• 6 egg yolks
  
• 1 tsp vanilla essence
  
• 40g self-raising flour, sifted
  
• 40g corn flour, sifted
  
• ½ tsp baking powder, sifted
  
• 30g corn oil

Mulberry jam:

• 250g fresh mulberries
  
• 110g sugar
  
• 4 tbsp water
  
• 2 tbsp brandy (optional)

For serving:

• Whipped cream

Directions:

1. Grease 26cm x 32cm Swiss roll pan. Line the base with greaseproof paper. Preheat oven to 190 degrees C.
2. In an electric mixer, whisk egg whites until foamy. Then add in ½ of the sugar and cream of tartar. Beat until form peaks form.
3. In another clean bowl, whisk egg yolks and the rest of the sugar and vanilla essence till thick and creamy.
4. Fold eggs white mixture into the egg yolk mixture with a hand whisk.
5. Fold in sifted dry ingredients (self-raising flour, cornflour and baking powder) and corn oil until combined.
6. Spread evenly into the pan.
7. Bake at 190 degrees C in the middle rack for 10-12 minutes or till light brown and springy.
8. Turn cake onto a clean greaseproof paper and towel. Peel off paper from cake.
9. Spread mulberry jam evenly on the cake before gently rolling it.
10. Serve with whipped cream if desired.
11. To make the jam, wash the fresh mulberries and leave to drain in a colander.
12. Using an electric blender, blend mulberries with water till fine.
13. Sieve pureed mulberries to remove pulp.
14. Cook the puree with sugar over love heat for 30 to 40 minutes.
15. Set aide. Add in brandy if used, at this stage and leave to cool.