Swiss rum sponge with pineapple and whipped cream recipe

Ingredients

• 2 eggs
• 85 g caster sugar, plus extra for sprinkling
• 1 tbsp warm water
• 85 g self-raising flour
• 4 tbsp jam, softened
• 4 tbsp rum
• 4 pineapple rings
• Canned cream
• 4 glacé cherries
• Grated chocolate, to decorate

Method

1. Heat the oven to 200°C (gas 6). Grease a Swiss-roll tin and line it with greaseproof paper.
2. Whisk the eggs and caster sugar in a large bowl until the mixture has expanded and falls from the whisk in ribbons. Fold in the warm water, followed by the sifted flour.
3. Spread the batter evenly in the prepared tin and bake for about 8 minutes, until the sponge springs back when lightly touched.
4. While it bakes, put a sheet of greaseproof paper on a clean, damp tea towel and scatter the paper with caster sugar.
5. Turn the hot sponge onto the sugared paper and peel away its lining. Spread over the softened jam, then use the towel to help roll the sponge from a long side. Leave it to rest.
6. Cut the roll into four portions. Put each portion in a serving bowl, spoon 1 tablespoon of rum over it and allow the liquid to soak in. Add a pineapple ring, canned cream, a glacé cherry and grated chocolate to each serving.