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    You are in: Home / Recipes / Swiss Roll Recipe
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    Swiss Roll

    Swiss Roll. Photo by abu noor

    1/2 Photos of Swiss Roll

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    Sherrie-pie's Note:

    This is in reply to a request on the British forum. I do love a Swiss roll and I make it to satisfy my craving for apricot jam. I make a chocolate one every Christmas for those who don't like traditional fruit cake. In the UK, all cakes etc are filled with strawberry jam. Recipe is from Mrs. Beeton's Family Cookbook.

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    Units: US | Metric


    1. 1
      Heat the oven to 220C/Gas mark 7.
    2. 2
      Grease and line a Swiss roll tin 20 x 30cm.
    3. 3
      Whisk the eggs and sugar together in a bowl over a pan of hot water, taking care that the base does not touch the water.
    4. 4
      Whisk for 10-15 minutes until thick and creamy.
    5. 5
      (I recommend an electric mixer!) Remove from the pan and whisk until cold.
    6. 6
      Sift the baking powder with the flour and salt, and fold in lightly.
    7. 7
      Pour into the prepared tin and bake for 10 minutes.
    8. 8
      Meanwhile, if using jam, warm.
    9. 9
      When the cake is cooked, turn it onto a large sheet of greaseproof paper dusted with caster sugar.
    10. 10
      Peel off the lining paper.
    11. 11
      Trim off any crisp edges.
    12. 12
      Spread the cake with the warmed jam and roll up tightly.
    13. 13
      Dredge with caster sugar and place on a cooling rack with the cut edge underneath.
    14. 14
      Note: if the Swiss roll is to be filled with butter cream, cover with greaseproof paper and roll up tightly with the paper inside.
    15. 15
      Cool completely.
    16. 16
      When cold, unroll carefully, spread with the filling and re-roll.
    17. 17
      Dust with caster sugar.
    18. 18
      Variation: chocolate Swiss roll.
    19. 19
      Substitute 1 x 15 ml spoon cocoa for 1 x 15 ml spoon of flour.
    20. 20
      When cooked, roll up with greaseproof paper inside.
    21. 21
      When cold, prepare chocolate butter icing.
    22. 22
      Unroll carefully; spread with just over half the butter icing and roll up.
    23. 23
      Spread the remainder over the top and, if liked, mark with a fork to resemble a log.
    24. 24
      For a Yule log, put a robin or sprig of holly on top of the roll.

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    Ratings & Reviews:

    • on August 22, 2007


      Superb!! Ias well as my family just loved this roll. I used butter cream filling and it was a hit for my families afternoon tea. Thanks for the recipe. Its perfect.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 30, 2008


      I have tried a few swiss roll recipes and I have to admit I wasnt impressed with this one. I used 3 small eggs, yet when the cake was finished it tasted very ''eggy'' is the only way I can describe it. It looked fine and rolled well but I would definitely use 1 less egg next time, but to be honest I wont be using this one again.Sorry.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Swiss Roll

    Serving Size: 1 (341 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 853.1
    Calories from Fat 142
    Total Fat 15.8 g
    Saturated Fat 4.7 g
    Cholesterol 634.5 mg
    Sodium 548.4 mg
    Total Carbohydrate 148.2 g
    Dietary Fiber 2.5 g
    Sugars 76.3 g
    Protein 28.5 g

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