- Preheat the oven to 200°C/400°F/Gas Mark 6. Whisk the eggs and the 75g (3oz) of Lyle’s Golden Syrup until thick, pale and fluffy.
- Sift over the flour and lightly fold in, then spoon the mixture into a 23x30cm (9x12in) greased and parchment-lined swiss roll tin – lightly spread to the edges.
- Bake on the middle shelf for 10-12 mins (or until golden, light and springy).
- Remove from the oven and immediately turn out onto another sheet of parchment paper sprinkled with golden caster sugar. Carefully peel away the lining paper and trim all the edges with a sharp knife. Score a line about 2.5cm (1in) in from the edge of the longer side nearest to you – don’t cut all the way through. This will help you make a nice, tight roll.
- Leave to cool for about 10 mins, then spread the jam to the edges.
- Lightly whip the cream with the remaining 1 tablespoon of syrup until soft peaks form. Spread on top of the jam, not quite to the edges.
- Starting with the scored edge closest to you, use the paper to roll the cake away from you, tightly rolling it up as you do. Carefully transfer to a serving dish with the seam on the underside and sprinkle with a little more golden caster sugar. Slice to serve.
This retro recipe is from Lyles Golden Syrup.
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Longing for a chocolate version? Just swap 25g (a heaped tablespoon) of cocoa for one of flour, then fill the roll with a rich chocolate buttercream
3 large eggs, at room temperature 75g (3oz) Lyle's Golden Syrup + 1 tbsp 75g (3oz) self-raising flour 6 rounded tbsp raspberry jam, softened 120ml (4floz) double cream Lyle's Fairtrade Golden Caster Cane Sugar, for sprinkling
Time: 20 minutes Serves: 8 Nutrition: n/a