Sponge Recipes

Swiss Roll recipe

A Swiss roll is a traditional dessert whereby a thin sponge cake is rolled into a spiral along with jam and cream. You can make a huge variety of Swiss roll flavours, including vanilla and chocolate, and they're actually a lot simpler to make than you might think! Try making one next time you plan to buy one and you’ll be pleasantly surprised!

Ingredients:

  • 125g caster sugar
  • 125g plain flour
  • 3 eggs
  • 1 tbsp. warm water
  • 4 tbsp. jam
  • 1 tsp. vanilla extract

Method of Preparation:

  1. Preheat the oven to 200C and grease and line a Swiss roll tin or a roasting tin if you don’t have one.

  2. Beat together the caster sugar, vanilla and the eggs for around ten minutes using an electric mixer. They will almost triple in volume.

  3. Sift in the flour in two parts, being very gentle so as not to knock back the eggs. Gently fold in the warm water.

  4. Pour the mixture into the prepared tin and spread it out evenly.

  5. Bake the sponge for around 10 minutes until lightly golden and set it to one side to cool slightly.

  6. Mix the jam with a spoon so that it is more pliable and easy to spread.

  7. Lay a damp cloth on your work surface and then lay a large piece of greaseproof paper over the top.

  8. Turn the cake onto the paper and trim so you have a neat rectangle.

  9. Spread the jam over the cake, leaving a gap of 2cm around the edges.

  10. Make an incision into one side of the cake, around 1cm long, and another on the opposite side of the cake.

  11. Roll the cake by lifting the edge of the paper up that is farthest away from you. Lift the cake and begin to roll it into a spiral.

  12. Leave the Swiss roll seam side down to cool completely.

Once the Swiss roll is cool, dust it with icing sugar and cut it into slices. This Swiss roll will make around eight portions, and if you want to make it chocolate, simply substitute 25g of the flour for 25g cocoa powder.

Author: Laura Young.

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Conversions
125gabout 4 oz (4.409125 oz based on 0.035273 ounces in a gram)
200°C400°F / Gas Mark 6

Data:

Published: June 22, 2011
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