Swiss Roll

Recipe by Sherrie-pie
READY IN: 40mins
YIELD: 1 roll




  • Heat the oven to 220C/Gas mark 7.
  • Grease and line a Swiss roll tin 20 x 30cm.
  • 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.
  • Whisk for 10-15 minutes until thick and creamy.
  • (I recommend an electric mixer!) Remove from the pan and whisk until cold.
  • Sift the baking powder with the flour and salt, and fold in lightly.
  • Pour into the prepared tin and bake for 10 minutes.
  • Meanwhile, if using jam, warm.
  • When the cake is cooked, turn it onto a large sheet of greaseproof paper dusted with caster sugar.
  • Peel off the lining paper.
  • Trim off any crisp edges.
  • Spread the cake with the warmed jam and roll up tightly.
  • Dredge with caster sugar and place on a cooling rack with the cut edge underneath.
  • Note: if the Swiss roll is to be filled with butter cream, cover with greaseproof paper and roll up tightly with the paper inside.
  • Cool completely.
  • When cold, unroll carefully, spread with the filling and re-roll.
  • Dust with caster sugar.
  • Variation: chocolate Swiss roll.
  • Substitute 1 x 15 ml spoon cocoa for 1 x 15 ml spoon of flour.
  • When cooked, roll up with greaseproof paper inside.
  • When cold, prepare chocolate butter icing.
  • Unroll carefully; spread with just over half the butter icing and roll up.
  • Spread the remainder over the top and, if liked, mark with a fork to resemble a log.
  • For a Yule log, put a robin or sprig of holly on top of the roll.