The island has been preparing for a visit from the Duchess of Cambridge.
But yesterday changes were announced and this weekend Prince William is due to visit a tiny island in the heart of the Mediterranean to celebrate Independence Day
And as there is no better Ambassador for British Cooking than Delia Smith, here is one of my favourites for the occasion.
The old fashioned roll is quick and easy to make.
You will need :
110g self-raising flour
1 level teaspoon baking powder
50g soft butter
110g caster sugar, plus a little extra
1 teaspoon vanilla extract
For the filling and topping:
3-4 tablespoons jam, I use my own strawberry jam
Icing sugar to dust when finished
Pre-heat the oven to 200°C, gas mark 6
Sift the flour and baking powder into a mixing bowl
Add the butter, eggs, caster sugar and vanilla extract, and use an electric whisk mix to a smooth creamy consistency for about one minute.
Spread the mixture evenly in the prepared tin with the back of a spoon
Bake it near the centre of the oven for 14–15 minutes or until it feels springy in the centre.
Prepare a damp tea towel spread out on a flat surface then on top of the tea towel you place a sheet of baking parchment that’s about 2.5cm larger than the tin.
Sprinkle caster sugar all over the paper.
As soon as the Swiss roll is cooked, lift it out holding the sides of the liner and turn it onto the paper immediately.
Gently strip off the liner, take a sharp knife and trim 3mm from all round the cake. This will make it much neater and help to prevent it from cracking.
Cover with a clean damp tea towel and leave for a couple of minutes, then remove the damp cloth and spread the cake with jam.
With one of the shorter edges of the cake nearest to you, make a small incision about 2.5cm from the edge, cutting right across the cake, not too deeply; this will help you when you start to roll.
Start to roll this 2.5cm piece over and away from you and continue to roll, holding the sugared paper behind the cake as you roll the whole thing up. When it’s completely rolled up, hold the paper around the cake for a few moments to help it ‘set’ in position, then transfer the cake to a wire cooling tray.
Dust with a little more caster sugar before serving.