Swiss Roll

Ingredients

• 3large eggs
• 75 gcaster sugar
• 1 tspvanilla extract
• 75 gplain flour
• 150 gstrawberry jam
• 200 mldouble cream
• 1/2 tbspicing sugar
• 1/2 tspvanilla extract
• optionalfresh strawberries
• optionalfreeze-dried strawberries

Instructions

1. 1

   Prepare the tin

   Preheat the oven to 160°C fan (400°F/Gas Mark 6). Line a Swiss roll tin or a lipped baking tray with baking paper; the tray used for this recipe measured 33.7 × 23.5 cm.

2. 2

   Whisk the eggs

   Whisk the eggs, 1 tsp vanilla extract and caster sugar with an electric whisk or food mixer for 8 minutes, until the mixture reaches ribbon stage. To check, drizzle a figure of eight over the surface; it should take at least 3 seconds to sink back in.

3. 3

   Fold in flour

   Use a spatula or large spoon to fold in the plain flour gently, taking care not to knock out the air.

4. 4

   Bake the sponge

   Pour the mixture into the tin and spread it into an even layer with a palette knife. Bake for 12 minutes.

5. 5

   Turn out sponge

   Take the sponge out of the oven and turn it out onto a clean sheet of baking paper sprinkled with caster sugar.

6. 6

   Roll and cool

   Peel away the paper the sponge baked on. Roll the sponge up with the clean baking paper inside, then leave it to cool completely.

7. 7

   Whip the cream

   Whip the double cream with the icing sugar and 1/2 tsp vanilla extract until ready to use as filling.

8. 8

   Add the filling

   Gently unroll the cooled sponge and spread the jam over it, followed by a thin layer of whipped cream. Keep some cream aside for the topping.

9. 9

   Roll and trim

   Roll the sponge up again and transfer it to a serving plate. Trim the ends for a neater finish.

10. 10

    Decorate and serve

    Pipe the reserved cream on top, add fresh strawberries if using, and sprinkle over freeze-dried strawberries if using. Serve straight away and refrigerate any leftovers for up to 2 days.

What is a Swiss roll?

A Swiss roll is a thin sponge cake spread with a filling, then rolled into a spiral. Despite its name, it is a familiar British teatime bake, often filled with jam and sometimes cream.

This version pairs strawberry jam with whipped double cream. The sponge is rolled while warm so it can cool in shape before the filling is added.

Nutrition and macros by portion

The nutrition label shows one serving as written: 216 calories, 4g protein, 26g carbs, 11g fat.

The sponge's carbohydrates mainly come from the sugar and flour, while the jam adds further carbohydrate. Double cream contributes most of the fat, and the eggs and cream provide some protein. Serve a slice with fresh strawberries for fruit alongside it.

Building an airy sponge

Eggs and sugar: Whisking them for the full 8 minutes incorporates the air that gives this sponge its lift. The figure-of-eight test is a useful visual cue: the trail should remain visible briefly before sinking back in.

Plain flour: Fold it in gently rather than beating it. A light hand helps keep the mixture aerated and the baked sponge soft enough to roll.

Rolling without cracking

Warm sponge: Turn it out onto the sugared baking paper and roll it up while it is still warm. Let it cool completely in that shape before unrolling it to add the filling.

Paper: Use the clean sheet to help guide the roll and keep the sponge from sticking to itself. Unroll it gently when cool, without pulling it flat.

Getting the filling right

Whipped cream: Whip the double cream with the icing sugar and vanilla until it is thick enough to spread. Keep some back for the top, as the method calls for a thinner layer inside.

Jam: Spread the strawberry jam across the sponge before adding the cream. A thin, even coating makes it easier to roll neatly.

Checking the bake

Timing: Bake the sponge for 12 minutes as directed, keeping an eye on it towards the end. A thin sponge can dry out if left in the oven too long.

Cooling: Allow the rolled sponge to cool completely before filling it. This helps the cream stay in place rather than softening in the warmth.

Serving and finishing

Trimmed ends: Cutting off the ends reveals the spiral and gives the roll a tidy appearance. Use a sharp knife and a gentle sawing motion.

To serve: Add the reserved cream and optional strawberries shortly before serving. The roll is a natural fit for afternoon tea or as a simple dessert after a meal.

Recipe notes & tips

• Line the tin before you start mixing so the airy sponge can go straight into the oven.
• Use the ribbon-stage figure-of-eight test rather than relying only on the whisking time.
• Fold in the flour slowly, scraping around the bowl without vigorous stirring.
• Sprinkle caster sugar over the clean baking paper before turning out the sponge.
• Wait until the rolled sponge is completely cool before spreading on the cream.
• Keep a little whipped cream aside for decorating the top.

Variations

• Raspberry jam: Use raspberry jam instead of strawberry for a sharper fruit filling.
• Mixed berries: Add a few sliced fresh berries over the cream before rolling.
• Citrus cream: Add a little finely grated lemon zest to the whipped cream.
• Chocolate finish: Dust the top lightly with cocoa powder instead of using freeze-dried strawberries.
• Jam-only filling: Leave out the cream inside and use the whipped cream just to decorate the top.

Common mistakes to avoid

• Under-whisking the eggs: The sponge may lack lift; whisk until the figure-of-eight trail takes at least 3 seconds to sink in.
• Overmixing the flour: The mixture can lose air; fold gently with a spatula or large spoon.
• Skipping the warm roll: The sponge can be harder to shape later; roll it with clean baking paper as soon as it is turned out.
• Filling while warm: The cream can soften; let the rolled sponge cool completely first.
• Overfilling: Too much cream can squeeze out as you roll; spread a thin layer and reserve some for the topping.

How to store

Keep leftover Swiss roll covered in the fridge for up to 2 days. Serve chilled or allow a slice to stand briefly at room temperature; avoid reheating because the cream filling is best kept cold.

Frequently asked questions