Swiss Roll
Servings Prep Time
6slices 20minutes
Cook Time
10minutes
Servings Prep Time
6slices 20minutes
Cook Time
10minutes
Ingredients
Filling
Instructions
  1. Pre-heat the oven to 220 degrees/gas mark 7. Grease a 33 x 23 (13 x 9 in) swiss roll tin and line with baking parchment.
  2. Whisk the eggs and sugar together in large bowl until the mixture is light and frothy and the whisk leaves a trail when lifted out. Sift the flour into the mixture, carefully folding it in at the same time. Turn the mixture into the prepared tin and give it a gentle shake so that the mixture finds its own level, making sure that it spreads evenly into the corners.
  3. Sift the flour into the mixture, carefully folding it in at the same time. Turn the mixture into the prepared tin and give it a gentle shake so that the mixture finds its own level, making sure that it spreads evenly into the corners.
  4. Bake in the pre-heated oven for about 10 minutes or until the sponge is golden brown and begins to shrink from the edges of the tin. While the cake is cooking, place a piece of baking parchment a little bigger than the size of the tin on to a work surface and sprinkle it with caster sugar.
  5. Invert the cake on to the sugared parchment. Quickly loosen the parchment on the bottom of the cake and peel it off. Trim the edges of the sponge with a sharp knife and make a score mark 2.5 cm (1 in) in from one shorter edge, being careful not to cut right through it.
  6. Leave to cool slightly, then spread with the jam. If the cake is too hot the jam will soak straight into the sponge. Roll up the cake firmly from the cut end.