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Swiss Roll

Recipe by Rachel Allen from Rachel Allen Bake!

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Despite appearances, Swiss rolls are in fact very simple to make. The cake itself has no butter in it, so you can feel justified in spreading it with lashings of jam and whipped cream. Use any kind of jam you like; apricot or blackberry, for instance, would do just as well as raspberry or strawberry.

Serves 8

Ingredients

4 eggs
125g (4 ½ oz) caster sugar, plus 3 tbsp for sprinkling (or use icing sugar for dusting)
2 tbsp warm water
1 tsp vanilla extract
125g (41/2oz) plain flour

For the filling

6 tbsp (approximately) raspberry or strawberry jam
225ml (8fl oz) double cream, whipped

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Method

Preheat the oven to 190ºC (375ºF), Gas mark 5. Line the base of the 25 x 38cm (10 x 15in) Swiss roll tin with greaseproof paper, brush the base and sides of the tin with melted butter and dust with flour.
Whisk the eggs and caster sugar together in a large bowl or in an electric food mixer until light and fluffy, then add the water and vanilla extract.
Sift in the flour, about one-third at a time, and fold it into the mixture using a large metal spoon.
Pour the mixture gently into the prepared Swiss roll tin and bake in the oven for 12–15 minutes, or until the centre of the cake is slightly springy and the edges have shrunk a little from the sides of the tin.
Spread out a piece of greaseproof paper (slightly larger than the tin in size) on a work surface and sprinkle evenly with caster sugar (this stops the roll from sticking to the paper). Turn the
Swiss roll tin onto the sugared greaseproof paper, then carefully remove the tin and greaseproof paper from the bottom of the cake.
Place a slightly damp, clean tea towel over the cake while it cools – this will prevent it drying out and cracking when you roll it.
When the cake is cool, spread it sparingly with raspberry jam, followed by the whipped cream. With the longest side facing you, roll up the Swiss roll away from you, then transfer to a plate to serve. Sprinkle with caster sugar or dust with icing sugar to finish.

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Recipe Rating

What do you think?

LESP1 October 2011

Looks delicious,will be definatley making this one.

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- josie 2 months ago
  
  poor excuse for a swiss roll
  
  Report abuse
MERI8 September 2011

HI ALL JUST HOOKED UP AS A NEW MEMBER I RECORDED ALL RACHEL'S COOKING SHOW'S LOVED THEM ALL @ THE MOMENT I AM TRYING TO START UP A SMALL TEA ROOM/COFFEE SHOP NOTHING TOO BIG ANY IDEAS FOR EASY CLUB SANDWICHES/PASTRY FOOD APPRECIATE ANY FEED BACK I PLAN ON USING RACHEL'S CAKE IDEAS SHE IS SUPER COOK FOR ME. CIAO

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Lillian April 2011

Hi Everybody , can you help me I've just made Rachel's swiss roll, and it was not great very hard , could for the life of me get it to roll, bin has it now!!!

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- josie 2 months ago
  
  Go to joyofbaking.com She gives step by step..
  
  Report abuse
kausar parvin March 2011

it would have been more better if each recipe was explained through pictures n step by step .

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kausar parvin March 2011

Its cool

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Penny67 October 2010

Not sure what went wrong here? I live in the tropics so we're experiencing humidity at 90%. This is a sponge recipe and my sponges are always full of biggish bubbles on the surface, and come out fairly dry. Where am I going wrong?

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chitra June 2010

hi madam am chitra from india . i became your fan from lsat 6 months .am watching your tv programe in travel &living channel . i love your demonstration and very easy to folow your guide . thank you so much . i did chocolate cake .its very nice and tasty . thank you so much . i love you

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Carmel37 May 2010

I have been a fan of Rachel for some time now ...n just love watching her cooking show...

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Sheril Lobo November 2009

hi, Rachel is amazing.....she is a wonderful cook and so beautifully she teaches the recipes with the minute tips that it makes the cooking really easy. I try out most of her bakes and it does work out unlke whenever i tried baking earlier. She explains the method very well. I wish she could teach some cake decorations, and sugar flower making for cakes. Thank you.

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M&M August 2009

I have a Fan assisted oven does anyone know what shelf I should put it on? Please I wish they would mention the shelf position.

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Audrey D'Mello August 2009

I like the way Rachel Allen teaches her cooking on T.V. She is very clear about the process and explains the method very well. Great Job Rachel.

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WG5 May 2009

A recipe that has stood the test of time. Rachel Allen is a great chef.

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WG5 May 2009

A recipe that has stood the test of time. Rachel Allen is a great chelf.

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- mammy murray April 2011
  
  Not really a great chef. She is just copying recipes that have been around for a long, long time. Like all todays so called celebrity chefs, she is incapable of coming up with anything new.
  
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