Swiss roll in half an hour

On my granny's request I made a swiss roll today instead of a punch cake, now that I have some free time I can spend in the kitchen. (This doesn't mean of course, that I will give up on my plans of making a traditional sticky punch cake with pink icing on the top:) The good thing about a swiss roll is that it can really be done in half an hour and you don't need a whole lot of ingredients either.The even better thing about this swiss roll is that I used my home made spicy plum jam with cinnamon and red wine.

Ingredients:

• 4 cold eggs
• 3 tablespoons of caster sugar
• 1 coffee spoon of vanilia extract or flavour
• 10 dkgs of plain flour
• jam

Separate the 4 eggs. Put the whites into a bigger bowl and start whipping them while you add the sugar, one tablespoon at a time. You have to whip it until it gets solid and very white. Then you can add the yolks and the sifted flour. You have to carefully mix it together strictly with a spoon until it becomes homogenous. Line some baking paper onto a bigger baking pan and spread the mixture evenly on the baking paper. Put it in the oven at 160 deg Celsius for about 15 minutes. It doesn't take long to get ready so be careful. You can take it out once the top gets a light golden colour. While it's still warm, put the sponge cake on a wet dish towel and roll it up and leave it like that until it cools down. Then you can roll it out and remove the baking paper. Spread the jam on the inside and roll it up again.

Chocolate-rapsberry birthday cake

I made this cake for my dear older sister's birthday, I'll publish the recipe later :)

Red currant and raspberry sponge cake

The garden is full of red currant and raspberries and luckily the family loves sour fruits so this is why this very easy sponge cake was born last week. I found a perfect sponge cake recipe on the internet once and it is practically impossible to mess it up. Before that my sponge cakes were never really good but with this recipe you can always make a perfect one without baking soda. The only flaw of it could be that it's a little bit dry because the recipe doesn't include any butter but you can always add some, according to your taste.

Ingredients 

• 6 eggs
• 25 dkg of plain flour
• 12 dkg of sugar
• 2 teaspoons of vanilla extract or flavour
• red currrant and raspberries

When you make a sponge cake, always use cold eggs! Separate the eggs. Beat the whites up with the sugar until it's firm enough. This is the most important movement in making a sponge cake, because if you beat the whites up with the sugar in it, it's gonna be much firmer. This way the sponge cake won't collapse in the oven and it will rise nicely. Stir the yolks with the vanilla extract and if you want to, this is the time to add the lukewarm butter too. Pour this mixture onto the beat up egg whites and give it a careful stir. Then you will have to sift the flour into the whites and stir it very carefully, just until it's homogenous. Line some baking paper into an oven pan (that has at least 6 cm high sides) and pour the mixture into the pan. Put the fruits on top and put it in the oven at 160 deg Celsius for about 35-40 minutes. When it's done, let it cool down in the oven so that it doesnt't collapse.