Swiss Roll
Recipe Information
Swiss Roll
Cultural Context
The Swiss Roll, known as 'Roulade' in Switzerland, has roots in European baking traditions. This delightful dessert is often served on special occasions, showcasing the skill of bakers in creating a light sponge cake that can be filled and rolled. Today, variations abound globally, with different fillings and toppings, making it a beloved treat in many cultures.
Line the swiss roll tin with greaseproof paper.
In a clean and grease free bowl, crack 3 eggs and add in 75g caster sugar.
Start to whisk on a low speed.
Whisk on a high speed for around 5 minutes until a trail stays for the count of 3.
Gently fold in 75g plain flour until just incorporated, being careful not to over mix.
Transfer the mixture into the tin, rolling it around to get into corners without flattening.
Put the tray into the oven at 200°C (Gas 6) for 8 minutes.
Prepare for rolling by sprinkling sugar on greaseproof paper and stirring the jam to loosen.
Check the sponge; it should be golden and firm to the touch.
Turn the cake onto the sugared paper quickly and carefully remove the paper in small bits.
Trim off the edges, spread over the jam, and score the sponge 1-2cm away from the edge.
Use the paper to help roll the sponge.
Equipment Needed
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