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 my blog, you’ll know that I love a simple, classic bake. It doesn’t get much simpler or classic than a Swiss Roll!
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 jam roly-poly.
A swiss roll is made using a whisked sponge that contains no butter. You really need to beat the eggs and sugar together vigorously to get some air into the mixture.
Let me show you how to make a perfectly light and fluffy jam filled swiss roll!
(scroll to the bottom of the post for printable recipe card!)
- Ideally using an electric mixer, 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.
- Fold in sifted self rising flour, making sure you don’t overmix. You want to avoid knocking all the air out of the mixture.
- 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 in order 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 until it looks even.
- Bake for 10-12 minutes until golden and springy to the touch.
- 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.
- Spread the jam all over the sponge.
- Starting from the short edge nearest to you, start to roll the sponge as tightly as possible.
- Transfer the Swiss roll to a serving plate.
how long does a swiss roll keep?
This fatless sponge is best eaten on the day it is made. However I wouldn’t worry about that – I wouldn’t expect it to last longer than one day anyway!
want to see more classic home baking?
- 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
- 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 InformationYield 8 Serving Size 1
Amount Per Serving Calories 105Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 61mgSodium 153mgCarbohydrates 19gFiber 1gSugar 11gProtein 3g