A Swiss roll is a fatless sponge cake. It is rolled up whilst still hot and left to cool completely before being unrolled and then spread with jam and/or double cream. Some people just put jam only and some buttercream icing with the jam. I guess you can put whatever you prefer in the middle. Peanut butter and jam or even Nutella will work just fine too. In this video homemade Swiss roll recipe.
If you are using Nutella or Peanut butter I suggest warming it slightly just to make it more spreadable.
Swiss roll is best eaten on the same day because fatless sponge cakes do not keep fresh for long. Swiss roll is also known as jelly roll or cream roll in some countries. In this recipe I hope you enjoy making this home made Swiss roll recipe
- 100 g caster sugar
- 100 g self-raising flour
- 4 large eggs
- Gel food colour of your choice (I used pink)
For the Swiss roll filling (choose one of the two or use another one of your choice)
- Swiss meringue buttercream
- Whipped cream frosting
Method : Simple Swiss roll design
- Prepare your Swiss roll tin (about 32cm x 22cm x 2.5cm ) by greasing the tin with butter and then line it with baking paper*. (If you are buying one for the first time you will realise that the tins vary in size by a few centimetres so just look for the the nearest size.)
- Preheat oven to 200 Celsius.
- Put one of the eggs, 25 grams sugar and food colouring in a bowl and whisk well until the mixture has increased in volume and is much light and frothy.
- Sift the flour into the mixture and fold it in carefully with a rubber spatula. Pour the mixture into a piping bag fitter with a round nozzle. You can learn how to fit a nozzle into a piping bag here
- Pipe stripes onto the baking paper in the prepares tray
- Bake for about 30 seconds to a minute, watch the cake closely because it can turn from cooked to burnt quite easily.
- Remove for the oven and let the mixture cool down a bit while you make the rest of the mixture
- Put the remaining 3 eggs and 75 grams sugar in a bowl and whisk well until the mixture has increased in volume and is much light and frothy.
- Sift the flour into the mixture and fold it in carefully with a rubber spatula. Pour the mixture over the piped stripes and spread neatly with a knife
- Bake for 8-10 minutes. Watch the cake closely because it can turn from cooked to burnt quite easily.
- Whilst the cake is baking place some baking paper on a work surface and sprinkle with caster sugar.
- When the cake is ready, turn it on top of the sugared paper. Peel off the paper on the bottom of the cake. Flip the cake over again
- Roll the cake up firmly with some caster sugar on the paper and leave to cool.
- Carefully unroll the cooled cake and remove the paper. Spread the cake with the filling of your choice and re-roll it and (optional)sprinkle it with some more caster sugar.
NOTE : If you want to make it like I did in the video with pink on top of the white make half the mixture pink so that you have some remaining pink icing to put on top. So you use 2 eggs and 50 grams sugar with the pink food colouring. Pipe some and have some left to put over the white batter.