Swiss roll

Swiss roll

Vanessa Levis


Quantity Ingredient
75g self-raising flour
A pinch salt
3 eggs
110 cup caster sugar
1 tablespoon hot water
caster sugar, to sprinkle
3-4 tablespoons warm berry jam or lemon butter


  1. Preheat the oven to 220°C. Grease a 30 cm x 25 cm Swiss roll tin and line with baking paper, or make a paper case (see Note).
  2. Sift the flour with the salt three times. If using a hand-held whisk, place the eggs and sugar in a bowl and stand it over a saucepan of gently steaming (not boiling) water. Whisk together well for about 10 minutes or until the mixture is very thick and creamy. If using an electric mixer, warm the eggs and sugar slightly first, as above (the beating should take less time).
  3. Remove the bowl from the water and continue whisking the mixture until cool.
  4. Fold in the flour with a metal spoon. Lastly, fold in the hot water. Pour the mixture into the prepared tin, shake into the corners and spread evenly using a metal spatula. Bake for 7–10 minutes, until pale golden and springy. Do not overcook as it makes rolling up difficult.
  5. Turn the sponge out onto a tea towel sprinkled with caster sugar. Carefully strip off the lining paper. Trim off the crisp edges with a sharp knife. Starting from the wide end of the sponge, roll in the towel then leave to cool, away from any draughts, before unrolling.
  6. Warm the jam slightly and spread over the unrolled sponge, taking it almost to the edges.
  7. Lifting the edges of the sugared tea towel, re-roll the sponge into a neat, firm roll. Cool the roll on a cake rack with the join underneath.

To make a paper baking case

  • Choose a fairly thick greaseproof paper or non-stick paper. Take a piece 30 cm x 35 cm and fold over the ends and sides to form a border about 2.5 cm. Cut a slit at each corner and fold one cut piece over the other to mitre the corner. Fasten each corner with a paper clip so the borders stand up. Slide the case onto a baking tray before filling with the mixture.
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