Swiss Roll

Swiss Roll

Time: 40 mins


  • fat, for greasing
  • 3 eggs
  • 75 g caster sugar
  • 2 1/2 ml baking powder
  • 75 g plain flour
  • 1 pinch salt
  • jam (or butter cream)
  • caster sugar, for dusting


  • 1 Heat the oven to 220C/Gas mark 7.
  • 2 Grease and line a Swiss roll tin 20 x 30cm.
  • 3 Whisk the eggs and sugar together in a bowl over a pan of hot water, taking care that the base does not touch the water.
  • 4 Whisk for 10-15 minutes until thick and creamy.
  • 5 (I recommend an electric mixer!) Remove from the pan and whisk until cold.
  • 6 Sift the baking powder with the flour and salt, and fold in lightly.
  • 7 Pour into the prepared tin and bake for 10 minutes.
  • 8 Meanwhile, if using jam, warm.
  • 9 When the cake is cooked, turn it onto a large sheet of greaseproof paper dusted with caster sugar.
  • 10 Peel off the lining paper.
  • 11 Trim off any crisp edges.
  • 12 Spread the cake with the warmed jam and roll up tightly.
  • 13 Dredge with caster sugar and place on a cooling rack with the cut edge underneath.
  • 14 Note: if the Swiss roll is to be filled with butter cream, cover with greaseproof paper and roll up tightly with the paper inside.
  • 15 Cool completely.
  • 16 When cold, unroll carefully, spread with the filling and re-roll.
  • 17 Dust with caster sugar.
  • 18 Variation: chocolate Swiss roll.
  • 19 Substitute 1 x 15 ml spoon cocoa for 1 x 15 ml spoon of flour.
  • 20 When cooked, roll up with greaseproof paper inside.
  • 21 When cold, prepare chocolate butter icing.
  • 22 Unroll carefully; spread with just over half the butter icing and roll up.
  • 23 Spread the remainder over the top and, if liked, mark with a fork to resemble a log.
  • 24 For a Yule log, put a robin or sprig of holly on top of the roll.

0 komentarze:

Prześlij komentarz