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Strawberry Swiss Roll
Light as air and wrapped around a sweet ribbon of strawberry jam, this classic sponge cake brings instant nostalgia to the table. You'll be surprised how easily four basic pantry staples transform into such an elegant dessert. The secret to that perfect, crack-free swirl is rolling the cake while it's still warm from the oven. It's a straightforward bake that looks impressive and tastes even better alongside a hot cup of tea.
Equipment
- Oven
- Baking sheet
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). Grease a 16 by 28-centimeter Swiss roll tin and line 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 5 minutes until it becomes thick and pale in color.
- 3Carefully fold the sifted self-raising flour into the egg mixture in two separate additions using a large metal spoon. Keep a light hand here so you don't deflate the trapped air, which gives the sponge its lift.
- 4Transfer 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.
- 5While the cake bakes, lay out a clean square of baking parchment and dust it evenly with the remaining 2 tablespoons of caster sugar. Heat the strawberry jam in the microwave for 20 seconds to loosen its consistency.
- 6Invert 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.
- 7Starting 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.
Notes
- Baking tip: Watch the oven time closely. An overbaked sponge loses its flexibility and will crack during the rolling process.
- Storage: Keep the Swiss roll in an airtight container at room temperature for up to 3 days.
- Swap: You can easily use raspberry, apricot, or blackberry jam instead of strawberry if you prefer.