Swiss Roll

How to Make Swiss Roll

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1. Heat the oven to 200°C / 400°F. Grease and line a 33 x 23 cm Swiss roll tin with baking paper.

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2. Whisk the eggs, 75 g of sugar and the vanilla in a large bowl with an electric whisk for 6 to 8 minutes, until the mixture is thick, pale and leaves a trail when the whisk is lifted.

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3. Sift the flour over the mixture and fold it in gently with a large metal spoon, keeping as much air in as you can.

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4. Pour the batter into the tin, tilt it to level it, and bake for 10 to 12 minutes, until golden and springy.

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5. While it bakes, lay a sheet of baking paper on the work surface and sprinkle it with the 2 tbsp of sugar.

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6. Turn the hot sponge onto the sugared paper, peel off the lining paper, trim the edges, and score a line 2 cm in from one short end.

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7. Roll up the sponge with the sugared paper inside, starting from the scored end, and leave it to cool completely, about 30 minutes.

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8. Unroll it gently, spread the warmed jam over the sponge, and roll it up again without the paper. Serve sliced, seam side down.

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Tips for Making Swiss Roll

• Whisk the eggs until they hold a trail. That trapped air is the only raising agent, so the mixture must be thick and mousse-like.
• Fold the flour in gently. Stirring knocks out the air, and the sponge bakes flat and dense.
• Roll it while it is hot. A cold sponge cracks, and a hot one takes the curve and holds it.

What to Serve with Swiss Roll

• A cup of tea
• Whipped cream
• Fresh berries

Storing & Reheating Swiss Roll

Keeps in an airtight container in a cool place for up to 2 days, or in the fridge if the filling is cream. Freeze for up to 2 months.

Swiss Roll FAQ: Common Questions

Swiss Roll Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.