Swiss Roll

The classic light sponge roll cake filled with jam and cream

📝 Ingredients

• 3 Eggs (large)
• 75 g Caster sugar (also known as superfine sugar)
• 1 tsp Vanilla extract
• 75 g Plain flour (also known as all purpose flour)
• 150 g Strawberry jam
• 200 ml Double cream
• 1/2 tbsp Icing sugar
• 1/2 tsp Vanilla extract
• Fresh strawberries (optional)
• Freeze dried strawberries (optional)

👨‍🍳 Instructions

1. 1Pre-heat your oven to 160C Fan/400F/Gas Mark 6, line a swiss roll tin or a baking tray with a lip, with baking paper. The one I used was a Wilton tray that is 33.7 x 23.5 cm (13.25 x 9.25 inches)
2. 2For the sponge, whisk the eggs, vanilla extract and sugar together with an electric whisk or in a food mixer for 8 minutes until it reaches 'ribbon stage' - this is when you can drizzle the mixture in a figure 8 and it takes at least 3 seconds to sink back in
3. 3Gently fold in the plain flour with a spatula or large spoon, go slowly to not to lose the volume
4. 4Pour the mixture into the tin, and spread the mixture out into an even layer using a palette knife. Bake for 12 minutes
5. 5Remove from the oven and tip onto a clean sheet of baking paper sprinkled with caster sugar
6. 6Remove the baking paper the sponge was baked with, then roll up the sponge, taking the clean baking paper with it, then leave to cool completely
7. 7Whip up the double cream for the filling with the icing sugar and vanilla extract
8. 8Gently unroll the sponge and spread the jam all over it, then a thin layer of the whipped cream, saving some for topping the swiss roll
9. 9Re-roll the sponge and place onto a serving plate. Cut the ends for a neater appearance
10. 10Pipe the extra whipped cream on top, add fresh strawberries and sprinkle over some freeze dried strawberries
11. 11Serve immediately, store any leftovers in the fridge for up to 2 days