Main content

http://www.lifestylefood.com.au/recipes/8970/swiss-roll

LifeStyleFOOD.com.au

Swiss Roll

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.

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

Method

  • 1.

    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.

  • 2.

    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.

  • 3.

    Sift in the flour, about one-third at a time, and fold it into the mixture using a large metal spoon.

  • 4.

    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.

  • 5.

    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

  • 6.

    Swiss roll tin onto the sugared greaseproof paper, then carefully remove the tin and greaseproof paper from the bottom of the cake.

  • 7.

    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.

  • 8.

    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.

» Metric Converter

» Top Wine Matches For This Recipe

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

3 3 3 3 3
Average Rating
6 comments • 8 ratings
Please login to comment
Posted by Monica261Report
How do I save the receipe to my cookbook?
Posted by Penny67Report
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?
Posted by MERI8Report
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
Posted by LESP1Report
Looks delicious,will be definatley making this one.
Posted by Report
poor excuse for a swiss roll
Posted by Report
Go to joyofbaking.com She gives step by step..
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now

» Matching Wine