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swiss roll recipe.

 

🍓 Classic Swiss Roll Recipe – Light, Fluffy & Perfectly Rolled

Make the perfect homemade Swiss Roll with this light sponge cake filled with jam or cream. A classic teatime treat with step-by-step instructions and pro tips!

📝 Introduction

A Swiss Roll is a delightful dessert that never goes out of style. With its soft sponge cake, rolled with jam or whipped cream, it’s simple yet elegant—and perfect for tea time, celebrations, or a quick sweet fix. In this recipe, you'll learn how to make a crack-free, fluffy Swiss roll that looks as amazing as it tastes.

🍰 Ingredients

For the Sponge:

  • 4 large eggs (room temperature)
  • 100g (½ cup) caster sugar
  • 100g (¾ cup) plain flour (sifted)
  • 1 tsp vanilla extract
  • A pinch of salt

For the Filling:

  • 4 tbsp strawberry or raspberry jam (or any fruit preserve)
  • Optional: whipped cream or buttercream

Optional Toppings:

  • Powdered sugar for dusting
  • Fresh berries or chocolate drizzle

👨‍🍳 Instructions

Step 1: Preheat and Prepare the Tin

Preheat oven to 200°C (390°F).
Grease and line a Swiss roll tin (approx. 33x23cm or 13x9 inch) with baking paper.

Step 2: Beat the Eggs and Sugar

Whisk eggs and sugar together with an electric mixer for 5–7 minutes, until pale, thick, and tripled in volume. The mixture should leave a ribbon trail.

Step 3: Add Vanilla and Fold in Flour

Gently stir in vanilla extract.
Sift the flour and salt over the mixture and fold in gently with a spatula—do not deflate the batter.

Step 4: Bake

Pour the batter into the prepared tin and level the top.
Bake for 8–10 minutes, or until golden and springy to the touch.

Step 5: Roll While Warm

Turn the sponge onto a clean tea towel dusted with powdered sugar.
Peel off baking paper and roll up the sponge from the short end with the towel inside.
Cool rolled up—this prevents cracks later.

Step 6: Fill and Final Roll

Once cooled, gently unroll the sponge, spread jam (and cream, if using), then re-roll without the towel.
Dust with icing sugar and slice to serve.

💡 Pro Tips for Perfect Swiss Roll

  • Roll the cake while warm to avoid cracks.
  • Use room-temperature eggs for maximum volume.
  • For extra flavor, brush the sponge with fruit syrup or orange juice before spreading the filling.

📦 Storage Instructions

  • Best enjoyed the same day.
  • Store in an airtight container in the fridge for up to 3 days.
  • You can freeze the sponge (unfilled) for up to 1 month.

🔎 FAQ

Q: Can I fill it with whipped cream instead of jam?
A: Yes! Whipped cream, buttercream, or Nutella all work well.

Q: Why did my sponge crack?
A: This usually happens when the sponge cools flat—always roll while warm.

Q: What’s the difference between Swiss roll and jelly roll?
A: They’re essentially the same. “Swiss roll” is used in the UK and “jelly roll” in the USA.

🍓 More Rolled Cake Recipes to Try

📌 Final Thoughts

A Swiss Roll is a deceptively simple dessert that looks impressive on any table. With just a few ingredients and the right technique, you can create a soft, swirl-filled sponge cake that’s always a crowd-pleaser. Whether you’re baking for afternoon tea or a special event, this recipe is a must-try.

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