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    Swiss Roll

    26/11/2012 by thebakingexplorer 5 Comments

    Jump to Recipe Print Recipe

    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!

    Swiss Roll

    How to make Swiss Roll

    Line a tray with baking paper, the neater you can do this the better the sponge will look. Using an electric food mixer whisk the eggs 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 mix in vanilla extract and fold in flour. Pour the mixture into the tray, then tilt the tray so the mixture spreads 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 sprinkle of freeze dried raspberries if you like.

    Swiss Roll

    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!
    Swiss Roll

    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

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    Swiss Roll

    Swiss Roll

    The classic light sponge roll filled with jam and cream
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: Cake
    Prep Time: 30 minutes
    Cook Time: 12 minutes
    Total Time: 42 minutes
    Servings: 8
    Author: thebakingexplorer

    Ingredients

    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
    Metric - US Customary

    Instructions

    • 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 23.5 cm (13.25 x 9.25 inches)
    • 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
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Nutrition

    Calories: 216kcal | Carbohydrates: 26g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 37mg | Potassium: 62mg | Fiber: 1g | Sugar: 16g | Vitamin A: 457IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

    If you like this, check out more of my Swiss roll recipes!

    « Soft Pretzels with Cheese Dip
    Coconut Beach Cake »

    Reader Interactions

    Comments

    1. Sarah Barnes

      November 27, 2012 at 12:30 pm

      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 🙂

      Reply
    2. kerrycooks

      November 27, 2012 at 1:15 pm

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

      Reply
    3. Kat Buckley

      November 28, 2012 at 10:56 pm

      Thanks guys! Sarah - my housemate told that exact joke when I was making it haha.

      Reply
    4. Jade

      January 10, 2023 at 8:28 pm

      From which side do you roll, the short or longer side?

      Reply
      • thebakingexplorer

        January 10, 2023 at 9:12 pm

        Hi Jade, from the short side, I hope you enjoy the recipe!

        Reply

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