When I started making this cake I didn’t think it would be as easy as it was. I’ve been wanting to bake for the last few days but I was too tired to start anything. I had to accept that there’s no magic recipe that makes a cake without any effort from me. I came across this Spiral cake after days of searching cookbooks for a quick and easy recipe with few ingredients. It’s so light and fluffy, lovely with a cup of tea!
Prep Time: 20 minutes
Cook Time: 10 minutes
Number of servings: 6
3 Large eggs
75g Caster Sugar
75 g Self-raising flour
For the filling and the Top
3 tablespoons of raspberry or strawberry jam, or Chocolate spread
- Put the tin on a sheet of grease-proof paper and draw around it, leaving an edge of 1 inch. Cut out the paper shape and make a slit at each corner. Grease the tin with some soft margarine. Now fit the paper into the tin folding in the edges. Finally grease the paper. (I actually forgot to grease mine but I manage to rescue it)
- Break the eggs into a large bowl. Add the sugar and mix until the mixture is very light and creamy.
- Add the flour in slowly and stir gently using a spoon. You dont want to knock out all the air you've just whisked in.
- Put the mixture into the tin and then smooth the top with the back of a tablespoon.
- Bake for 7-10 mins, until the edges have shrunk slightly away from the tin. Leave the cake to cool in the tin for 1-2 minutes.
- Lay out another grease-proof paper, and sprinkle caster sugar all over it.
- Whilst the cake is still warm, turn it out onto the paper. Trim off the edges with a knife.
- Spread the cake with jam or chocolate spread. Now roll the cake quite tightly using the grease-proof paper to help you.
(Recipe from Cakes and Cookies, p10, Imagine That! 2007)