Swiss Roll is the first thing I ever remember baking from scratch! I was probably about 13 years old when I first made it in high school. Back then we filled it with just jam, but I love jam and cream together to I had to put both in this Swiss Roll to make it extra yummy! I've made so many Swiss Rolls now I've lost count, I absolutely love the light sponge paired with the tasty filling, it's one of my favourite things to make.
Step by step...
To start I lined a tray with baking paper, the neater you can do this the better the sponge will look.
Using an electric food mixer I whisked the eggs and sugar together until the mixture reached 'ribbon stage'. Then I mixed in vanilla extract and folded in flour. I poured the mixture into the tray, then titlted the tray so the mixture spread evenly.
Then I baked it for 12 minutes until it was golden. I tipped it out onto a fresh piece of baking paper and immediately rolled it up then left it to cool.
Once the sponge was cool I unrolled it and spread jam on it, then a layer of whipped cream.
Then I firmly, but gently, rolled up the sponge. I put it on a serving plate and cut off the ends to give it a neater, more presentable look. I added some extra whipped cream on top for decoration with a sprinkle of freeze dried raspberries.
The vanilla sponge of the Swiss Roll is so lovely and light! And who can resist a filling of jam cream?! You can use your favourite jam flavour to make it perfect for you!
My tips for getting the perfect Swiss Roll!
- Don't overfill it. Being overly generous with the filling means you won't get a nice tight roll.
- Don't cut or score it to "start the roll off", this can too easily go wrong and the whole section will break off
- Start the roll off as tight as you can and the rest will follow
- When folding the flour in, be gentle and go slowly to avoid losing volume
- Don't worry if it's not perfect!
Recommended equipment & ingredients*
|Swiss Roll tin||Mixing bowls||Cooling rack|
|Kitchen scales||Stand mixer||Electric hand mixer|
|Piping bags||Wilton 2D Piping nozzle|
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For the sponge
- 3 Eggs large
- 75 g Caster sugar
- 1 tsp Vanilla extract
- 75 g Plain flour
For the filling and decoration
- 200 ml Double cream
- 100 g Strawberry or Raspberry jam
- Freeze dried raspberries optional
- Pre-heat your oven to 160C Fan/180C/400F/Gas Mark 6, line a swiss roll tin or a baking tray with a lip, with baking paper. The one I used was a Wilton tray that is 33.7 x 29.5 cm
- For the sponge, whisk the eggs and sugar together with an electric whisk or in a food mixer for 8 minutes until it reaches 'ribbon stage' - this is when you can drizzle the mixture in a figure 8 and it takes at least 3 seconds to sink back in
- Add the vanilla and whisk a little to mix it in
- Gently fold in the flour, trying not to lose the volume
- Pour into the tin, and tip the tin to spread the mixture around. Bake for 12 minutes
- Remove from the oven and tip onto a clean sheet of baking paper
- Remove the baking paper the sponge was baked with, then roll up the sponge, taking the clean baking paper with it, then leave to cool completely
- Whip up the double cream for the filling
- Gently unroll the sponge and spread a layer of jam all over it, then all a layer of the whipped cream
- Re-roll the sponge and place onto a serving plate
- If you like, pipe some extra whipped cream on top and sprinkle over some freeze dried raspberries
- Serve immediately, store any leftovers in the fridge for up to 2 days
If you like this, check out more of my Swiss roll recipes!
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