Swiss Roll

Swiss Roll
Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 8 people
Difficulty level: 2 out of 4

6 Ingredients

  • 3 large eggs
  • 100grams caster sugar, plus extra to sprinkle
  • 1 pinch salt
  • 75grams self-raising flour
  • 1teaspoons vanilla extract
  • 6tablespoons strawberry jam
    ingredient tip

Nutrition per serving

680 Kilojoules or 162 Calories
8% of daily energy intake*
Protein
3.3grams
Fat
2.0grams
Carbs
32.5grams
Sugars
25.6grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Indulge in our swiss roll recipe. Thick, spongy cake filled with a delicious jam filling, it's the perfect sweet dessert. Treat yourself. Give it a try today.

Method

Step 1 of 3

Preheat the oven to 200°C. Line the base and sides of the Swiss roll tin with baking parchment. In a large bowl set over a pan of simmering water, whisk the eggs, sugar, and a pinch of salt with an electric hand whisk for 5 minutes, or until very thick and creamy - any of the mixture dripping from the beaters should sit on the surface for a few moments before sinking in.

Step 2 of 3

Remove the bowl from the pan and sit it on a work surface. Whisk the mixture for another minute, or two until cool. Sift in the flour, add the vanilla extract, and fold in very gently. Pour into the tin and gently level into the corners. Bake for 12-15 minutes, or until firm to the touch and the cake has shrunk away from the sides of the tin.

Step 3 of 3

Sprinkle a large sheet of baking parchment with caster sugar, then turn the cake out upside-down onto it. Leave to cool for 5 minutes, then peel off the parchment the cake was cooked in. If the jam is too thick to spread, warm it in a pan, then spread it over the top of the cake. Make a small indent with the back of a knife along one of the short sides, about 2cm in from the edge. With this side facing towards you, start to roll the cake up, using the parchment to keep it tightly rolled and in shape. When the cake is completely rolled up, leave to cool in the parchment. Peel off the parchment and place the cake, joint downwards, on a serving plate. Dust with extra caster sugar, if needed, before serving.

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