Swiss Roll

A classic jam Swiss Roll made with a light sponge cake, rolled with sweet jam and dusted with icing sugar. This easy Swiss Roll recipe is a traditional British bake that’s perfect for afternoon tea.

📝 Ingredients

• 2 Free-range Eggs (at room temperature; see Egg Size note below)
• 85 g Caster Sugar (plus extra for finishing)
• 85 g Self-raising Flour (see Self-raising Flour note below)
• 4 tbsp Strawberry Jam (seedless)

👨‍🍳 Instructions

1. 1Preheat your oven to 200°c (180°c for fan-assisted ovens, Gas Mark 6 or 400°F). Generously grease a 30cm x 22cm Swiss Roll Tray and line the bottom with greaseproof paper. Set aside.
2. 2In a large bowl, gently whisk the eggs until the whites and yolks are combined, before adding the caster sugar. Whisk the eggs and sugar until you have a pale and thick mixture.
3. 3Sift the flour into the mixture and gently fold together to create a light batter, being careful not to over mix. Pour the batter into your prepared tin and evenly spread to the sides and corners.
4. 4Bake in your pre-heated oven for 7-8 minutes until a light golden colour and dry in appearance.Whilst the sponge bakes, place an additional piece of greaseproof paper on a flat surface and dust with a little caster sugar. Warm the jam, either in the microwave or over a bain-marie - this isn't essential, but it will make your jam easier to spread.
5. 5Take the sponge from the oven, run a knife around the edges of the cake to loosen it from the tray and gently tip it from it's tray onto the sugared greaseproof paper. Trim the edges of the sponge and remove the baked-on greaseproof paper.
6. 6Spread the jam on the sponge, right to the sides, but leaving a little gap at the shorter ends. Gently fold about 1cm of one of the shorter ends over (gently press with a knife to mark first, if required); this is the start of your rolling.
7. 7Using the greaseproof paper, continue to roll the sponge over itself, using gentle pressure to make sure there are no big gaps. Finish by ensuring the end is on the underside of the Swiss Roll; the weight of the rest will stop it from unravelling.
8. 8Dust with a little more sugar if desired and allow to cool completely before cutting.