One of the speediest cakes from preparing to serving, a Swiss roll is a great recipe to have up you sleeve for when you’ve got last-minute visitors. It’s best eaten on the day of baking, as the sponge turns sticky over time, so enjoy it fresh.
Everyone needs a Swiss roll recipe to hand. A light and fluffy sponge is topped with strawberry or raspberry jam and then rolled up into a tight swirl and served in slices.
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Yields:
10 serving(s)
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Cal/Serv:
266
Ingredients
Butter, to grease
4
large eggs
1tsp.
vanilla bean paste
200g
caster sugar, plus extra to dust
175g
plain flour
300g
raspberry or strawberry jam
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4. Grease and line the base of a 27cm x 39cm baking tray with baking parchment.
Step 2Put the eggs, vanilla and sugar in a large bowl set over a pan of barely simmering water. Beat for 3min with a handheld electric whisk, then remove from heat and beat for a further 3min, until pale and fluffy and the mixture leaves a ribbon that remains on the surface briefly when the beaters are lifted from the mixture.
Step 3Sift over the flour and fold in using a large metal spoon. Scrape into prepared tin and gently smooth to level. Bake for 12min, or until just firm to the touch.
Step 4Meanwhile, lay a sheet of baking parchment slightly larger than the tin on a work surface and dust over a generous layer of caster sugar.
Step 5Loosen the side of the sponge from the tin with a palette knife. Carefully invert the warm sponge on to the prepared baking parchment and peel away top lining parchment.
Step 6 Score a line 2cm in from one short edge of the sponge. Stir the jam to slacken, then spread evenly over the sponge. While the sponge is warm, with the help of the base parchment, roll up tightly from a short edge. Leave to cool completely (rolled). Remove baking parchment and transfer roll to a serving plate or board to serve.
To Store
Store in an airtight container at room temperature for up to 1 day.
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”!).
