Swiss Jelly Roll

READY IN: 27mins




  • Set oven to 340 fan/375 and line the bottom of a 9x13 inch jelly roll pan with parchment paper.
  • Whip egg whites with two tbsp of sugar and cream of tartar until medium peaks form.
  • Whip egg yolks with remaining sugar and seeds from vanilla bean until yolks have doubled in volume.
  • Sift half of dry ingredients into yolk mixture and whisk to combine.
  • Add half of egg whites and whisk only until combined.
  • Sift remaining dry ingredients into mixture and whisk to combine.
  • Add remaining egg whites and fold in gently with a scraper until the egg whites are combined.
  • Pour into pan and spread evenly, smoothing the top as much as possible to ensure even baking.
  • Bake for 10-12 minutes, or until sponge bounces back when pressed in the middle.
  • Remove from oven and use an offset knife to loosen the roll from the edges of the pan.
  • Dust with icing sugar amd turn out onto a clean tea towel. Remove the parchment paper and dust with icing sugar.
  • While still warm from the oven, roll the sponge and allow to cool before unrolling. This will allow the sponge to reroll later without cracking.
  • Unroll, add your favourite jam and/or cream filling and reroll. Cut the ends square and dust with icing sugar.