Swiss roll has long been one of our favourite cakes. It comes from central Europe, though probably not from Switzerland, although how it came to get its name has been lost in the mists of time.
It’s really just a rolled sponge cake with a filling – usually, though not always, jam – which you then slice sideways to serve. Kids love it and it’s always a treat for afternoon tea.
If you like this, you're going to love our classic chocolate Swiss roll too.
Ingredients
- 3 eggs
- 75g caster sugar
- 75g self raising flour
- 3-4tbsp raspberry jam
WEIGHT CONVERTER
Method
- Preheat the oven to 200°C/400°F/180°C Fan/Gas Mark 6. Grease and line a 28x18cm Swiss roll tin.
- Whisk the eggs and the sugar in a large bowl until it looks very pale and thick and the whisk leaves a trail when lifted out.
- Fold in the self-raising flour, spoon into the tin and bake in the oven for 10 to 12 minutes or until the sponge is golden brown and begins to shrink from the edges of the tin.
- Meanwhile, put a sheet of greaseproof paper a little larger than the tin on a work surface and sprinkle it with caster sugar.
- Tip the hot cake onto the sugared paper, peel off the lining paper, let the cake cool for a couple of minutes, then trim the edges, spread with jam, and careful roll up to form a roll. Dust with caster sugar.
Top Tip for making Almond and raspberry Swiss roll
This Swiss roll also makes a great base for a traditional English trifle.
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Orange polenta and olive oil cake
This orange polenta and olive oil cake has just a handful of ingredients and will taste even better if you can bake it a couple of days ahead.
By Rose Fooks Published
-
Candice Brown's rainbow cake
Want to make your very own rainbow cake? This rainbow cake recipe is easy to follow and is great for those special occasions...
By Nichola Palmer Published
-
Mary Berry’s chocolate cake
Mary Berry's chocolate cake recipe uses the all-in-one method so it's quick and easy to make.
By Mary Berry Last updated
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Surprisingly cheap Mother's Day gift mums ACTUALLY want as chocolate and jewellery drop in popularity
New research has found that many mums in the UK have a very simple wish list this Mother's Day
By Emma Dooney Published
-
Kate Middleton has reportedly ‘FaceTimed’ her kids everyday while in hospital as Prince William holds down the fort at home
The Princess of Wales is recovering from surgery in The London Clinic
By Charlie Elizabeth Culverhouse Published
-
Molly Mae shares adorable personalized Mother's Day gift - here's how to bag yours
Where to buy the precious personalized gift that made Molly-Mae cry
By Heidi Scrimgeour Published