Classic Swiss roll

Classic Swiss roll

By
From
How to Cook Cakes
Serves
8-10
Photographer
Peter Cassidy

This classic teatime favourite is made using a whisked sponge mixture and is best eaten on the day it is made. Once rolled, store in an airtight container, wrapped in its paper to prevent it from drying out, until ready to serve. You will need a 30 x 20cm Swiss roll tin.

Ingredients

Quantity Ingredient
oil, to grease
85g caster sugar, plus extra to dust
85g plain flour, plus extra to dust
pinch salt
3 eggs, at room temperature
2-3 drops vanilla extract
1 1/2 tablespoons warm water

To assemble

Quantity Ingredient
5-6 tablespoons raspberry jam

Method

  1. Line the Swiss roll tin with baking parchment or prepare a paper case: cut 2 sheets of baking parchment to a size 2cm bigger all around than an A4 sheet of paper. Fold up a 2cm edge on each side and fold and clip the corners with paper clips. Place this on a baking sheet.
  2. Prepare the whisked sponge mixture, adding the vanilla extract after whisking the eggs and sugar together. Spread the mixture into the prepared tin or paper case, smoothing it to the edges gently, to avoid knocking out the air. Bake for just 12–15 minutes.
  3. While the cooked sponge is still warm, lay a piece of greaseproof paper on the work surface and sprinkle it evenly with caster sugar. Invert the warm sponge onto the sugared paper and carefully peel off the paper, using a palette knife to support the cake. Trim off the dry edges.
  4. Make a shallow cut across the width of the cake; this helps to get a well shaped roll. While the sponge is still warm, spread it with 5–6 tbsp raspberry jam. Using the paper under the cake to help, roll the cake up firmly and evenly from the cut end. Leave the Swiss roll wrapped in the paper to set its shape.
  5. When ready to serve, carefully unroll the paper, then dredge the Swiss roll with a little more caster sugar.
  6. Using a serrated knife, cut the Swiss roll into even slices.
Tags:
cakes
baking
Leiths
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