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Swiss Roll
A traditional Swiss roll brings simple, nostalgic comfort to the dessert table. This light and airy sponge cake requires only four basic ingredients to create a beautiful teatime treat. The delicate cake is baked quickly, then rolled while still warm around a generous layer of sweet strawberry jam. It is an elegant yet straightforward bake that works perfectly for afternoon tea or a casual weekend dessert.
Ingredients
- 2 large eggs
- 50g caster sugar, plus extra 2 tbsp for dusting
- 50g self-raising flour, sieved
- 100g strawberry jam
Instructions
- 1Preheat the oven to 180C (160C fan or gas mark 4). Prepare a 16 by 28-centimeter Swiss roll tin by greasing it and lining the base with baking parchment.
- 2Combine the eggs and 50g of caster sugar in a bowl. Whip the mixture with an electric hand whisk for about five minutes until it becomes thick and pale in color. Carefully fold the sifted self-raising flour into the egg mixture in two separate additions using a large metal spoon.
- 3Transfer the batter into the prepared tin, spreading it gently to reach all four corners. Bake for 10 to 12 minutes until the cake is golden and feels firm to the touch. Watch the time closely, as an overbaked sponge will crack during the rolling process.
- 4Lay out a clean square of baking parchment and dust it evenly with the remaining two tablespoons of caster sugar. Heat the strawberry jam in the microwave for 20 seconds to loosen its consistency.
- 5Invert the hot sponge directly onto the sugar-dusted parchment. Carefully peel away the original lining paper from the bottom of the cake. Spread the warmed strawberry jam evenly across the surface. Starting from one of the short edges, use the parchment paper to guide the sponge into a tight roll, then transfer it to a wire rack to cool completely.