Swiss Roll
The classic light sponge roll cake filled with jam and cream
Servings 8
Calories 216kcal
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.
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
