Swiss-roll-recipe-web

Swiss roll

A classic Swiss roll recipe is the perfect way to finish a special meal and this version will beat everything you've tried before!

By , 04 July 2016

(63 votes)

Swiss roll
  • 40 Mins

  • Serves: 8

Nutritional Info
Each 179g serving contains
  • Energy

    1498KJ

    358KCAL

    18%
  • Fat

    20.9g

    med

    30%
  • Saturates

    13.1g

    high

    66%
  • Sugars

    27.0g

    med

    30%
  • Salt

    0.40g

    low

    7%
of your reference intake.
Typical energy values per 100g: 837kJ/200kcal.
Ingredients
  • 4 medium free range eggs
  • 110g caster sugar, plus extra for dusting
  • 75g self raising flour
  • 400ml double cream, whipped
  • 100g seedless raspberry jam
  • 3 sprigs of mint
  • 250g raspberries
  • 250g strawberries
Method
  • For the roulade sponge, preheat the oven to 190C/170C fan /Gas 5.

  • Line a 23x33cm (9x13in) Swiss roll tin with baking parchment.

  • Place the eggs, sugar into a bowl and whisk until very light, fluffy and thickened.

  • Add the flour to the mixture and fold in.

  • Pour the mixture into the lined tin and smooth it out with a spatula until evenly spread.

  • Bake the sponge for 10-12 minutes or until just firm to the touch.

  • Wet a tea towel until slightly damp and put onto the work surface, cover with a sheet of baking parchment that is slightly bigger than the tray onto the work surface and dust with some caster sugar.

  • Flip the sponge over onto the parchment paper, then peel off the parchment on the bottom of the sponge. Set aside to cool slightly.

  • Whip the double cream in a bowl until soft peaks form when the whisk is removed.

  • To assemble the roulade, spread the jam over the cooled sponge, leaving a 2cm (1in) gap around the edge.

  • Spread half the whipped cream over the top of the jam.

  • Take the longest edge, then using the parchment paper and tea towel roll up the sponge quite tightly, making sure the filling stays inside.

  • Decorate by piping the remaining cream, and using whole strawberries, mint leaves, and raspberries.