Fresh Blueberry Swiss Roll

I wasn't planning on making this swiss roll, but made a batch of batter up, intending to use as a sponge flan base, but realised it wasn't enough, so made swiss roll instead! ( I made another double batch and made sponge flan base, which is in freezer ready to fill at weekend)

For the Sponge:

3 Eggs (separated)  
75g Castor Sugar
75f SR Flour (sifted)

Grease and line swiss roll tin with greased proof paper.

Whisk egg whites until form peaks.

In a separate bowl, whisk egg yolks and sugar until creamy and aerated. 
Whisk half of the yolk mix into the egg white mix.

Fold the flour into mix gently by hand with spatula, then fold in rest of egg yolk mix.

Spread cake mix into prepared tin, and bake Gas 5, until started to turn golden brown.

Allow to cool for just 5 minutes, then remove from tray, keeping the greased proof paper on.
Gently roll cake including the paper and allow to cool on wire rack for a further 10 minutes.

Gently unroll cake, remove paper, then spread jam or fruit of choice.
Roll cake up again, with seal at bottom.

Enjoy!

Fatless Victoria Sponge

This is a sponge done without butter or margarine, lovely and light in texture, filled with chocolate ganache and strawberry filling.

3 Eggs (separated)
75g Castor Sugar
75g SR Flour


Whisk egg whites until peaks form.
Whisk in sugar half at a time, and bring back to peaks.
Whisk in eggs yolks until just combined.
Sift flour TWICE, then fold into batter mix with spatula.

Pour mixture into greased and lined 8" round tin, and bake Gas 5 till risen and starting to turn to golden brown.

Turn out onto wire rack to cool.

When completely cool, slice in half and fill with ganache and strawberry filling.
(You can use any filling you like, whipped cream and jam goes well.)

Dust top with icing sugar.

Enjoy!