Swiss Roll   


Swiss Roll Recipe

  • 3 eggs
  • 2 drops of vanilla essence
  • 110 grams / 3½ oz of castor sugar
  • 75 grams / 2½ oz of flour
  • 2 to 3 tablespoons of raspberry jam
  • ¼ cup of icing sugar

Preheat the oven to 210°C, 410°F or gas mark 6½. Grease and line a swiss roll tin with cooking paper. Whisk the eggs, vanilla and sugar with an electric mixer or beater on high until the mixture resembles a thick stable foam, and the mark from a spoon dragged through the mixture doesn't disappear. Sift in the flour, and very gently fold the flour in with a large metal spoon. Gently pour the mixture into the prepared tin and smooth out to the corners with a pallet knife.

Bake for 8 to 10minutes. Check the sponge is cooked by carefully running your hand over the top. It is cooked if your hand leaves a slight mark, which disappears quickly and springs back. Turn out immediately onto a cake rack covered with a clean dry tea towel. Peel off the cooking paper and allow to cool. Spread the sponge lightly with raspberry jam and roll into a tight spiral with the aid of the tea towel, starting from the longer side. Remove the towel and sprinkle with icing sugar.

CakesWorld CuisineRecipe IndexIngredient IndexGlossaryUnit ConverterFood PhotographyBron Marshall's Food BlogTest Your Cuisine Knowledge

All content and images copyright © 1998 - 2010 Cuisine du Monde