Swiss Roll

Name: Swiss Roll
Total time: 1 h 27 min
Yield: 4 servings
Cuisine: british
Ingredients: 3 piece Egg; 75 g Caster sugar; 75 g self-raising flour; 5 g Icing sugar; 120 g raspberry jam; 5 g Icing sugar

1 hr 26 min · 10 min active · makes ~430 g · Trivial

Sponge cake rolled with raspberry jam and dusted with icing sugar. A classic Swiss roll for four.

See more →

Swiss Roll

Sponge cake rolled with raspberry jam and dusted with icing sugar. A classic Swiss roll for four.

See more →

TOTAL TIME

1 hr 26 min

ACTIVE TIME

10 min

QUANTITY

~430 g

DIFFICULTY

Trivial

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/5

Tools0/12

Ingredients

0/5 gathered · 4 servings

3piece

75g

10g

120g

#	Quantity	Notes	State
1	3piece	—	—
2	75g	—	—
3	75g	—	—
4	10g	—	—
5	120g	—	—

Tools

12 items

Serveware

1 item

Procedure

20 steps

1 of 20

Turn the oven on to 200 °C and allow it to come fully up to temperature.

200°C

⏱ 10 min

2 of 20

Line the swiss-roll tin (about 33 × 23 cm) with baking paper, pressing it neatly into the corners.

⏱ 1 min

3 of 20

Crack the eggs into the large mixing bowl, discarding the shells.

Egg · 3 piece

⏱ 10s

ResultEgg

4 of 20

Add the caster sugar to the bowl with the eggs.

Caster sugar · 75 g

⏱ 5s

ResultEgg and caster sugar

5 of 20

Whisk the eggs and sugar together vigorously for about 5 minutes until the mixture is very pale, thick and mousse-like, and holds a ribbon trail when the whisk is lifted.

⏱ 5 min

ResultPale thick egg mixture

6 of 20

Sift the self-raising flour over the whisked mixture.

Self-raising flour · 75 g

⏱ 5s

ResultPale thick egg mixture and self-raising flour

7 of 20

Using a large metal spoon, fold the flour gently into the egg mixture with slow, deliberate figure-of-eight strokes, cutting through the centre and lifting from the bottom, until just combined with no dry streaks.

⏱ 40s

ResultSwiss roll batter

8 of 20

Pour the batter into the lined tin and tilt it gently so the batter flows into an even layer.

Swiss roll batter · step 7

⏱ 15s

ResultSwiss roll batter

9 of 20

Use a palette knife to smooth the batter gently into the corners so it is level all the way to the edges.

⏱ 20s

ResultSmoothed batter

10 of 20

Slide the tin into the oven.

⏱ 10s

ResultSmoothed batter

11 of 20

Bake until the sponge is golden, springy to the touch, and has begun to pull away from the edges of the tin.

200°C

⏱ 12 min

ResultBaked swiss roll sponge

12 of 20

Remove the tin from the oven carefully using oven gloves.

⏱ 10s

ResultBaked swiss roll spongeused in step 15

13 of 20

Lay a fresh sheet of baking paper flat on the kitchen counter.

⏱ 15s

14 of 20

Dust the fresh sheet of baking paper evenly with icing sugar so the sponge will not stick when turned out.

Icing sugar · 5 g

⏱ 10s

ResultSugared baking paper

15 of 20

Turn the sponge out promptly onto the sugared paper, then peel the lining paper carefully away from the top.

Baked swiss roll sponge · step 12

⏱ 15s

ResultTurned-out sponge

16 of 20

Working quickly while the sponge is still hot and pliable, use the paper beneath to roll it up tightly from the short end, with the paper rolled inside, and hold it for a moment to set the curl.

⏱ 30s

ResultRolled sponge

17 of 20

Leave the rolled sponge on the counter, seam-side down, to cool completely before filling.

⏱ 1 hr

ResultCooled rolled sponge

18 of 20

Gently unroll the cooled sponge on the kitchen counter, easing it flat without tearing.

⏱ 15s

ResultUnrolled cooled spongeused in step 20

19 of 20

Spread the raspberry jam evenly over the surface of the sponge, leaving a 1 cm border along the far short edge.

Raspberry jam · 120 g

⏱ 20s

ResultJam-spread sponge

20 of 20

Use the paper to roll the sponge up again from the same short end, rolling firmly but without squeezing, to form a tight log.

Unrolled cooled sponge · step 18 Jam-spread sponge · step 19

⏱ 30s

ResultSwiss roll log

Total Time1 hr 26 min

#	Product	Tool	Action
1	—	200°C	Turn the oven on to 200 °C and allow it to come fully up to temperature.⏱ 10 min
2	—		Line the swiss-roll tin (about 33 × 23 cm) with baking paper, pressing it neatly into the corners.⏱ 1 min
3	3 piece		Crack the eggs into the large mixing bowl, discarding the shells.⏱ 10sResultEgg
4	75 g		Add the caster sugar to the bowl with the eggs.⏱ 5sResultEgg and caster sugar
5	—		Whisk the eggs and sugar together vigorously for about 5 minutes until the mixture is very pale, thick and mousse-like, and holds a ribbon trail when the whisk is lifted.⏱ 5 minResultPale thick egg mixture
6	75 g		Sift the self-raising flour over the whisked mixture.⏱ 5sResultPale thick egg mixture and self-raising flour
7	—		Using a large metal spoon, fold the flour gently into the egg mixture with slow, deliberate figure-of-eight strokes, cutting through the centre and lifting from the bottom, until just combined with no dry streaks.⏱ 40sResultSwiss roll batter
8	Swiss roll batterstep 7		Pour the batter into the lined tin and tilt it gently so the batter flows into an even layer.⏱ 15sResultSwiss roll batter
9	—		Use a palette knife to smooth the batter gently into the corners so it is level all the way to the edges.⏱ 20sResultSmoothed batter
10	—		Slide the tin into the oven.⏱ 10sResultSmoothed batter
11	—	200°C	Bake until the sponge is golden, springy to the touch, and has begun to pull away from the edges of the tin.⏱ 12 minResultBaked swiss roll sponge
12	—		Remove the tin from the oven carefully using oven gloves.⏱ 10sResultBaked swiss roll spongeused in step 15
13	—		Lay a fresh sheet of baking paper flat on the kitchen counter.⏱ 15s
14	5 g		Dust the fresh sheet of baking paper evenly with icing sugar so the sponge will not stick when turned out.⏱ 10sResultSugared baking paper
15	Baked swiss roll spongestep 12		Turn the sponge out promptly onto the sugared paper, then peel the lining paper carefully away from the top.⏱ 15sResultTurned-out sponge
16	—		Working quickly while the sponge is still hot and pliable, use the paper beneath to roll it up tightly from the short end, with the paper rolled inside, and hold it for a moment to set the curl.⏱ 30sResultRolled sponge
17	—		Leave the rolled sponge on the counter, seam-side down, to cool completely before filling.⏱ 1 hrResultCooled rolled sponge
18	—		Gently unroll the cooled sponge on the kitchen counter, easing it flat without tearing.⏱ 15sResultUnrolled cooled spongeused in step 20
19	120 g		Spread the raspberry jam evenly over the surface of the sponge, leaving a 1 cm border along the far short edge.⏱ 20sResultJam-spread sponge
20	Unrolled cooled spongestep 18		Use the paper to roll the sponge up again from the same short end, rolling firmly but without squeezing, to form a tight log.⏱ 30sResultSwiss roll log
20	Jam-spread spongestep 19
Total Time			1 hr 26 min

Serving

A batch eaten a portion at a time — about 4 portions. Serve what is wanted now and keep the rest.

Lift the Swiss roll onto a serving plate and position it seam-side down.
Dust the top of the roll generously with icing sugar sifted through a small sieve, then slice and serve.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	285kcal
	7g
	4g
	1g
	57g
	40g
	2g
	127mg

Ingredients0/5

Tools0/12

Recipe

Swiss Roll

Sponge cake rolled with raspberry jam and dusted with icing sugar. A classic Swiss roll for four.

What you’ll doYou will whisk eggs and caster sugar until pale and mousse-like, fold in sifted flour, bake the batter in a lined tin until golden and springy, then turn it out onto icing-sugared paper whilst hot. Roll it tightly with the paper inside and leave it to cool completely. Unroll, spread with jam, roll again firmly, dust with icing sugar and serve.

Serves4

Total1 hr 26 min

LevelMedium

Ingredients

Egg3 piece
Caster sugar75 g
Self-raising flour75 g
Icing sugar10 g
Raspberry jam120 g

Tools

Kitchen counterLarge metal spoonSieveServing plateRolling pinLarge mixing bowlOvenPalette knifeWhiskBaking paperSwiss roll tinOven glove

Method

Turn the oven on to 200 °C and allow it to come fully up to temperature.

200°C10 minOven

Line the swiss-roll tin (about 33 × 23 cm) with baking paper, pressing it neatly into the corners.

1 minSwiss roll tin, Baking paper

Crack the eggs into the large mixing bowl, discarding the shells.

10sLarge mixing bowlEgg · 3 piece

Add the caster sugar to the bowl with the eggs.

5sLarge mixing bowlCaster sugar · 75 g

Whisk the eggs and sugar together vigorously for about 5 minutes until the mixture is very pale, thick and mousse-like, and holds a ribbon trail when the whisk is lifted.

5 minLarge mixing bowl, Whisk

Sift the self-raising flour over the whisked mixture.

5sLarge mixing bowlSelf-raising flour · 75 g

40sLarge mixing bowl, Large metal spoon

Pour the batter into the lined tin and tilt it gently so the batter flows into an even layer.

15sSwiss roll tinSwiss roll batter · step 7

Use a palette knife to smooth the batter gently into the corners so it is level all the way to the edges.

20sSwiss roll tin, Palette knife

Slide the tin into the oven.

10sSwiss roll tin, Oven, Oven glove

Bake until the sponge is golden, springy to the touch, and has begun to pull away from the edges of the tin.

200°C12 minSwiss roll tin

Remove the tin from the oven carefully using oven gloves.

Result · Baked swiss roll sponge · used in step 15

10sSwiss roll tin, Oven, Oven glove

Lay a fresh sheet of baking paper flat on the kitchen counter.

15sKitchen counter, Baking paper

Dust the fresh sheet of baking paper evenly with icing sugar so the sponge will not stick when turned out.

10sKitchen counterIcing sugar · 5 g

Turn the sponge out promptly onto the sugared paper, then peel the lining paper carefully away from the top.

15sKitchen counterBaked swiss roll sponge · step 12

Working quickly while the sponge is still hot and pliable, use the paper beneath to roll it up tightly from the short end, with the paper rolled inside, and hold it for a moment to set the curl.

30sKitchen counter, Rolling pin

Leave the rolled sponge on the counter, seam-side down, to cool completely before filling.

1 hrKitchen counter

Gently unroll the cooled sponge on the kitchen counter, easing it flat without tearing.

Result · Unrolled cooled sponge · used in step 20

15sKitchen counter

Spread the raspberry jam evenly over the surface of the sponge, leaving a 1 cm border along the far short edge.

20sKitchen counter, Palette knifeRaspberry jam · 120 g

Use the paper to roll the sponge up again from the same short end, rolling firmly but without squeezing, to form a tight log.

30sKitchen counter, Rolling pinUnrolled cooled sponge · step 18Jam-spread sponge · step 19

Lift the Swiss roll onto a serving plate and position it seam-side down.

15sServing plateSwiss roll log · step 20

Dust the top of the roll generously with icing sugar sifted through a small sieve, then slice and serve.

Result · Swiss Roll

10sServing plate, SieveIcing sugar · 5 g

Printed 11 October 2026