Chocolate and cherry jam swiss roll

Chocolate and cherry jam swiss roll

More Home Comforts
Peter Cassidy

Swiss roll is the food of many people’s childhood, and this one, made with cherry jam and chocolate, brings back so many memories for me. You need a good recipe to make Swiss roll properly – and a good recipe has a reduced amount of flour, which enables the sponge to be rolled more easily without cracking. You can help it along by using a damp tea towel; the steam that will come off the tea towel will slightly softens the sponge.


Quantity Ingredient
5 eggs
125g caster sugar, plus extra for dusting
1 vanilla pod, seeds scraped out
75g self-raising flour
20g cocoa powder
200g cherry jam
75g dark chocolate
1 tablespoon kirsch


  1. Preheat the oven to 190°C. Line a 25 x 38cm Swiss roll tin with baking parchment.
  2. Place the eggs, sugar and the seeds from the vanilla pod in a bowl and whisk with an electric whisk until very light, fluffy and thickened. Fold the flour and cocoa into the mixture using your hand, carefully lifting and mixing until it is all incorporated.
  3. Pour into the prepared tin and smooth with a spatula until evenly spread out. Bake for 10–12 minutes, or until just firm to the touch.
  4. Place a damp wrung-out clean tea towel that is slightly bigger than the tray on a work surface and dust with caster sugar. Turn the sponge out onto the tea towel, then peel off the parchment on the bottom of the sponge. Starting at the shortest edge nearest you, roll the sponge up in the tea towel, pressing gently as you go, then unroll.
  5. Gently warm the jam in a saucepan until runny, then stir in the kirsch.
  6. Using a potato peeler, shave the chocolate over the sponge to cover it completely, then spread the warm cherry jam over the top, leaving a 2cm border at the furthest short edge.
  7. Take the nearest short edge and, using the tea towel underneath, roll up the sponge quite tightly, making sure the filling stays inside.
  8. Roll the sponge off the tea towel, straight onto a plate, and serve straight away, cut into thick slices.
Home Comforts
British food
classic recipes
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