Swiss Roll

The last (and only) time I remember ever making swiss roll was in Home Economics (now more often known as Food Technology) at high school. So I was probably about 13 years old. I don’t remember the method, or how it tasted, or how it turned out. I just remember there being a lot of eggs involved. So I decided to refresh my memory, and give it a go a few years later….ok more than a few years later!!

Turns out my memory is terrible. What you are meant to do is this: Over a pan of simmering water, in a glass bowl whisk together 3 eggs, 100g sugar, and a pinch of salt with an electric whisk until thick. Then whisk for 1-2 minutes off the heat. Then fold in 75g of flour and 1 tsp vanilla extract. What I did: Put the flour in at the start. Ooops. I whisked it for a while and it didn’t thicken, but seemed to have lots of bubbles and volume, so in typical Baking Explorer style, I thought I’d bake it anyway and see what happened.

I lined a square tray with baking paper and poured the mixture in. I did double the above mixture to make two rolls. Tilt the tray so the mixture spreads evenly. Then I baked it on 200C/400F/Gas Mark 6 for 15 minutes.

 Meanwhile, I prepared a sheet of baking paper sprinkled with sugar.

The sponge came out of the oven looking golden and was springy to the touch. Looks like I have gotten away with my mistake!

I tipped the sponge (golden brown side down) onto the baking sheet of sugar, then smeared raspberry jam all over the other side. I smeared the second one with chocolate spread.

Now the tricky part! Make a dent in the sponge about 2cm from one end. This will help to get the roll going. Firmly, but gently, roll the sponge. Use the baking paper to help you, and don’t worry if it breaks! That is all part of a swiss roll’s charm. Keep it wrapped up in the baking paper until it cools fully.

Lay out onto a plate to serve, cutting off the ends gives it a neater, more presentable look.

This swiss roll will keep for 2 days in an air tight container, and best of all, it’s fat free! No butter or cream used. A treat you can enjoy without any guilt. They are also so versatile as you can fill them with anything you want. Lemon curd, marmalade, and even mincemeat for a festive swiss roll.

3 comments / Add your comment below

  1. I remember doing this in Home Ec too and making a right hash of it. I also remember the teacher's awful joke: How do you make a Swiss roll? Push him off an Alp. Sorry!!! The choccie spread one wins my vote. Good work 🙂

  2. Yum, the chocolate one looks amazing (not that the jam one doesn't, I'm just not that keen on jammy ones).

    Well done on getting a nice tight roll as Paul H would say!

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