Swiss Roll is a classic teatime treat that is very simple to make – a light, fluffy sponge filled with jam and sprinkled with sugar.
If you’re a regular reader of this blog, you’ll know that I love a simple, classic bake. It doesn’t get much simpler or classic than a Swiss Roll!
If you’re also a fan of classic simple bakes, you might also like these recipes for Coconut and Cherry loaf cake, Coffee and walnut cake, Banana Bread, Victoria Sponge and Carrot Cake.
This is the exact recipe that my Granny used to make. I couldn’t get enough of it when I was little. I was quite a fan of turning it into a pudding and pouring custard over it! It’s like a lighter version of that old fashioned British pudding jam roly-poly.
what is a swiss roll?
A swiss roll is made using a whisked sponge that contains no butter. The eggs and sugar are whisked together vigorously to incorporate air into the mixture. This is what gives the cake a light and fluffy texture.
Swiss roll is also known as jelly roll, cream roll, Swiss log or Roulade. They are usually filled with whipped cream or a jam filling.
step by step instructions
I want you to feel confident and prepared when making this recipe for the first time, so here’s a step-by-step guide. Keep scrolling to the end of this post to find a printable recipe card with ingredient amounts!
Step one – ideally using an electric mixer (free standing or hand whisk), whisk room temperature eggs and sugar together for about 4-5 minutes on high speed.
The mixture should be pale, quite thick and leave a ribbon like trail when you lift the beaters.
Step two – using a large metal spoon, fold in sifted self raising flour, ensuring you don’t overmix the batter. You want to avoid knocking all the air out of the mixture.
Step three – when the flour is incorporated, gently pour the mixture into a lined Swiss roll tin. To avoid knocking any air out of the mixture, I gently tilt the corners of the tin to get the batter right into the sides of the tin. If it looks uneven at all, take a rubber spatula and gently spread it out.
Step four – bake the sponge at 180C/160Fan for 10-12 minutes until golden and springy to the touch.
Step five – now this is where we have to act quickly! We need to roll the sponge while it is still warm. Sprinkle a large sheet of baking paper generously with caster sugar. As soon as you take the sponge out of the oven, swiftly drop it onto the sugared paper (don’t be nervous!)
Carefully peel the piece of baking paper from the sponge. At this stage if you like, you can trim the edges of the sponge if they look a little darker.
Step six – spread the jam all over the sponge, leaving a little gap at the shorter ends. Now, starting from the short edge nearest to you, roll the sponge as tightly as possible.
Transfer the Swiss roll to a serving plate and dust with more sugar if you like.
how long does a swiss roll keep?
Swiss roll is best eaten on the day it is made. However, it will be fine for 2-3 days. If fresh cream is used in the filling, the roll should be stored in the fridge.
Freezing
Wrap the completely cold Swiss roll (on the day it has been made) in a large freezer bag or in clingfilm. Freeze for up to two months.
variations
You don’t have to stick with a traditional jam filling! Here are a few ideas to change things up a little –
- For a lemon Swiss roll, fill the sponge with lemon curd. You could also add some finely grated lemon zest to the sponge.
- How about a homemade arctic roll for a retro treat? Fill the cooled sponge with ice cream and jam, roll up and freeze. My idea of heaven!
- For a chocolate Swiss roll, replace 25g of the flour for sifted cocoa powder. Fill with whipped double cream or vanilla buttercream.
want to see more classic home baking?
Swiss Roll
Swiss Roll is a classic teatime treat that's ready to enjoy in less than 30 minutes - a light, fluffy sponge filled with jam and sprinkled with sugar.
Ingredients
- 3 Medium eggs
- 75g caster sugar
- 75g self raising flour
- a small pinch of salt
- caster sugar to dredge
- about 6 tablespoons raspberry or strawberry jam
Instructions
- Preheat the oven to 200C/180Fan/400F/Gas mark 6. Grease and line a 20x30cm/8x12in swiss roll tin.
- Sift the flour and salt together twice in a medium bowl.
- Using an electric mixer, whisk the eggs and sugar together in another larger bowl until the mixture is pale, thick and leaves a ribbon trail when you lift the beaters. Fold in the sifted flour.
- turn the mixture into the tin and tilt the edges to allow the mixture to reach the sides of the tin. Using a rubber spatula, very lightly smooth the surface.
- Bake for 10-12 minutes or until pale golden and springy to the touch.
- Sprinkle a piece of baking paper generously with sugar. Quickly and deftly turn the sponge out onto the sugared paper. Carefully peel off the baking paper from the sponge. Spread the sponge with the jam and carefully roll up tightly from the short edge nearest to you. Transfer to a wire rack to cool.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 105Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 61mgSodium: 153mgCarbohydrates: 19gFiber: 1gSugar: 11gProtein: 3g