1. Sprinkle a large sheet of greaseproof paper with a thin even layer of caster sugar.
2. Turn cake out of tin on to greaseproof paper and gently peel away backing paper from sponge.
3. Using a sharp knife, trim off a thin slice of cake from each side, to create sharp, straight edges
4. It’s easier to roll sponge up while still slightly warm and unfilled. Fold over scored line to start rolling cake. Score a fairly deep line along bottom of sponge, approximately 2.5cm (1in) away from edge. But be careful not to cut through bottom.
5. Push sponge with one hand and pull paper away with other. Keep rolling sponge. Leave sponge to cool rolled up to help keep its shape, then unroll it gently.
6. Spread filling evenly over surface of sponge leaving a small gap around edges then re-roll sponge in same way as before. Serve in slices.
Test your skills with these triple-tested recipes:
Chocolate cherry roll recipe
Squidgy chocolate and banana roll recipe
Mango and lime swiss roll recipe
Pro slicing knife, Loft dinner set (24 piece), Zwilling J.A. Henckels. Classic glass bowl (0.5 litres), Pyrex. Palette knife, small white bowl, chopping board and Swiss roll tin, chef's own.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
