Swiss Roll

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Source: Miss Lucky Pony

Swiss Roll

There is nothing quite like a good old-fashioned Swiss Roll, the sponginess of it, the jam centre and the way it just makes you want to sit in the sun and drink sweet sweet tea while you wish you could nap like a fat spoilt cat. 


4 eggs separated

- 180g caster sugar

- 1tbsp vanilla extract

120g plain flour

3/4tsp baking powder

1/4 tsp salt

- Icing sugar for dusting

-160g apricot jam, or your favourite kind of jam

You will also need a 32cmx23cmx2cm Swiss roll tin


1. Preheat your oven to 180°C and line the tin with baking paper.

2. In a mixer with a whisk attachment, or using an electric whisk, whisk the egg whites until stiff but not dry.

3. In another bowl whisk egg yolks, gradually add the caster sugar and vanilla, then whisk until pale, fluffy and ribbon-like.

4. Sift the flour, baking powder and salt together in a bowl, then add to the egg yolk mixture, folding until combined.

5. Then gently fold the egg whites into the batter.

6. Pour your mixture onto the prepared tin, making sure it’s an even thickness all over the tray and bake for 10 to 15 minutes until the sponge is a light golden brown colour and springy to touch.

7. Dust the tea towel with icing sugar then loosen the edges of the cake and invert the sponge onto the tea towel. Beginning at the narrow edge, roll the sponge and towel up together, then cool down for 10 to 15 minutes.

8. Once cooled, gently unroll and spread with your chosen filling. Then remove the tea towel and re-roll your cake before dusting the top with icing sugar.  Make some hot tea and begin the face-stuffing.


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