This recipe is so easy and quick! It takes a little over 30 minutes from beginning to end and I bet you have all the ingredients in your pantry. So, let’s see: easy, quick, cheap and delicious… What are you waiting for? 😜

SWISS ROLL
Adapted from Brian Binn’s Teatime Favourites (The Kitchen Library collection)

INGREDIENTS
3 eggs
75g caster sugar
75g flour, sifted

FILLING
395g sweetened condensed milk
10g butter
Icing sugar, for dusting

METHOD
Preheat oven to 200^oC. Spread the butter* on a baking tin (35x25cm) and pour the condensed milk over. Set aside.

Whisk the eggs and sugar together in a stand mixer (preferably**) until the whisk leaves a trail. Fold in the flour very gently not to disturb the air bubbles (much). Pour it over the condensed milk and smooth the surface with a spatula. Bake for about 15 minutes or until light golden and the edges start to pull away from the sides. Let it sit for about 5 minutes.

Meanwhile, dampen a piece of grease-proof paper and lay it on the counter top. Turn the sponge out onto the paper and roll up from the short edge, using the paper to help you***. Allow it to cool, then trim the edges and dust with a little icing sugar.

NOTES: It’s important that you have your tray ready because the sponge should not wait long before going into the oven.
*You must grease the tin really, really well. I used a non-stick tin and even so buttered it generously.
**You’ll have to beat it for about 13 minutes, until it gets pale yellow and triples the volume. So it’s more comfortable if you’re using a stand mixer.
***It will stick a bit to the paper.

LATE NOTE: A friend of mine made this recipe using buttered grease-proof paper. Don’t! She ended up picking up bits of paper from the cooked condensed milk. So, even if you don’t have a non-stick tray, just grease your tin really well and you’ll be fine.