- Pre-heat the oven to 220°C/Fan 200°C/Gas 7. Grease a 33 x 23 cm (13 x 9 in) swiss roll tin and line with
- Whisk the eggs and sugar together in a large bowl until the mixture is light and frothy and the whisk leaves a trail
when lifted out. Sift the flour into the mixture, carefully folding it in at the same time. Turn the mixture into the
prepared tin and give it a gentle shake so that the mixture finds its own level, making sure that it spreads evenly
into the corners.
- Bake in the pre-heated oven for about 10 minutes or until the sponge is golden brown and begins to shrink from the
edges of the tin. While the cake is cooking, place a piece of baking parchment a little bigger than the size of the
tin on to a work surface and sprinkle it with caster sugar.
- Invert the cake on to the sugared parchment. Quickly loosen the parchment on the bottom of the cake and peel it off.
Trim the edges of the sponge with a sharp knife and make a score mark 2.5 cm (1 in) in from one shorter edge, being
careful not to cut right through.
- Leave to cool slightly, then spread with the jam. If the cake is too hot the jam will soak straight into the sponge.
Roll up the cake firmly from the cut end.
To make a smaller Swiss Roll, use 3 large eggs and 75 g (3 oz) each of sugar and flour. Bake in a greased
and lined 28 x 18 cm (11 x 7 in) swiss roll tin.
To make a Coffee Swiss Roll, fill the basic Swiss Roll with coffee butter cream made with 75 g (3 oz)
softened butter, 225 g (8 oz) sifted icing sugar, 2 teaspoons milk and 2 teaspoons coffee essence.
To make a Raspberry or Strawberry Swiss Roll, fill the basic Swiss Roll with 300 ml (½ pint)
whipped cream and sliced strawberries or whole raspberries, or both!
How to roll a swiss roll or any old cake
- Take a large sheet of baking parchment and sprinkle liberally with caster sugar.
- Carefully flip the warm sponge onto the parchment and peel the baking paper away from the sponge.
- Score a line along the bottom of the sponge, approximately 2.5cm away from the edge. Don't cut all the way through.
- Using the line scored, roll the sponge up tightly and leave to cool completely.
- When the sponge is cool, unroll it gently.
- Spread the jam filling evenly over the surface of the sponge leaving an 8–10cm gap at one end.
- Spoon the cream onto the jam and spread with a palette knife.
- Pulling the paper tightly towards you, slowly ease the sponge over the filling.
- Serve with the open edge on the bottom to keep it tightly rolled
Lay out a (very clean) kitchen towel and dust it with powdered sugar.
- When you take the cake out of the oven, immediately invert the sheet pan over the towel.
- It's a good idea to trim away the very edges of the four sides with a very sharp knife so it's not crusty.
- While the cake is still warm,
roll your cake with the towel. The cake will be more pliable when it's warm, and will hold the shape as it cools
(the towel will act like a placeholder for your filling!).
- When the cake is fully cooled, unroll it gently from and it should
still have a slight curve, allowing you to fill as normal, and then neatly roll right back up for a tasty and lovely