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. 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!
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Ingredient Tips & Equipment Information
- Make sure your ingredients are at room temperature before you start baking, particularly the eggs.
- You need to roll up the swiss roll when it is hot from the oven. If it is too cold, it won't roll as neatly and could crack.
- I used strawberry jam, but you can use any jam you prefer.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Swiss Roll
Using an electric food mixer whisk the eggs, vanilla extract and sugar together until the mixture reaches 'ribbon stage'. This is when you can drizzle the mixture into itself in a figure 8 and it doesn't sink in for several seconds. Then fold in the plain flour. Pour the mixture into the tray, and spread it out evenly.
Bake it for 12 minutes until golden. Tip it out onto a fresh piece of baking paper and immediately roll it up then leave it to cool.
Once the sponge is cool, unroll it and spread jam on it, then a layer of whipped cream. Then tightly, but gently, roll up the sponge. Put it on a serving plate and cut off the ends to give it a neater, more presentable look. Add some extra whipped cream on top for decoration with a fresh strawberries and a sprinkle of freeze dried strawberries if you like.
For the full recipe with measurements, head to the recipe card at the end of this post.
What size tin do you need for this recipe?
You don't need a specific swiss roll tin to make this recipe, any baking tray with a lip will work. Aim for a tray that is around 33-35cm long and 23-27cm wide.
How do you get 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!
How should the swiss roll be stored and can it be frozen?
This recipe should be stored in the fridge and will keep for 2-3 days. Unfortunately due to the fresh whipped cream, I do not recommend freezing this recipe.
Can this recipe be made gluten free?
Yes, to make a gluten free swiss roll replace the plain flour with a gluten free plain flour blend. You may also like to add ¼ tsp xanthan gum for better texture. Please also make sure to check the labels of everything you use if serving to anyone with an allergy or intolerance.
Can this recipe be made dairy free?
Great news, the swiss roll is already dairy free! You will just need to replace the whipped cream with a dairy free alternative. Please also check the labels of everything you use if serving to someone with an allergy or intolerance.
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
- Swiss Roll tin
- Mixing bowls
- Cooling rack
- Kitchen scales
- Stand mixer
- Electric hand mixer
- Piping bags
- Wilton 2D Piping nozzle
- Freeze dried raspberries
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Ingredients
For the sponge
- 3 Eggs large
- 75 g Caster sugar also known as superfine sugar
- 1 tsp Vanilla extract
- 75 g Plain flour also known as all purpose flour
For the filling and decoration
- 150 g Strawberry jam
- 200 ml Double cream
- ½ tbsp Icing sugar
- ½ tsp Vanilla extract
- Fresh strawberries optional
- Freeze dried strawberries optional
Instructions
- Pre-heat your oven to 160C Fan/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 23.5 cm (13.25 x 9.25 inches)
- For the sponge, whisk the eggs, vanilla extract 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
- Gently fold in the plain flour with a spatula or large spoon, go slowly to not to lose the volume
- Pour the mixture into the tin, and spread the mixture out into an even layer using a palette knife. Bake for 12 minutes
- Remove from the oven and tip onto a clean sheet of baking paper sprinkled with caster sugar
- 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 with the icing sugar and vanilla extract
- Gently unroll the sponge and spread the jam all over it, then a thin layer of the whipped cream, saving some for topping the swiss roll
- Re-roll the sponge and place onto a serving plate. Cut the ends for a neater appearance
- Pipe the extra whipped cream on top, add fresh strawberries and sprinkle over some freeze dried strawberries
- Serve immediately, store any leftovers in the fridge for up to 2 days
Notes
- Make sure your ingredients are at room temperature before you start baking, particularly the eggs.
- You need to roll up the swiss roll when it is hot from the oven. If it is too cold, it won't roll as neatly and could crack.
- I used strawberry jam, but you can use any jam you prefer.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Sarah Barnes
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!!! Good work 🙂
kerrycooks
Well done on getting a nice tight roll as Paul H would say!
Elaine
Hi just attempted to make this but for some reason my sponge didn't seem to rise at all it just laid really flat and more like a elastic heavy mix? Is this because no butter in mix?
thebakingexplorer
Hi, the main reason for this is over mixing the batter, it is nothing to do with the lack of butter. Let me know if that helps explain it
Kat Buckley
Thanks guys! Sarah - my housemate told that exact joke when I was making it haha.
Jade
From which side do you roll, the short or longer side?
thebakingexplorer
Hi Jade, from the short side, I hope you enjoy the recipe!
Natalie Gill
I'm having trouble finding the right pan you used. It tells me its unavailable on Amazon, do you know where else I could possible find one?
thebakingexplorer
Hi Natalie, you don't need a specific swiss roll tin to make this recipe, any baking tray with a lip will work. Aim for a tray that is around 33-35cm long and 23-27cm wide. This one would work well: https://amzn.to/4cfblpK