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Swiss Roll
Swiss Roll is a traditional British recipe (known as a Jelly Roll in America) for a classic cake of a large sponge base topped with jam that's rolled into a helix shape, dusted with sugar and sliced before serving. The full recipe is presented here and I hope you enjoy this classic British version of: Swiss Roll.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
6–8
Rating: 
Tags : Baking RecipesCake RecipesBritish Recipes
This is the traditional British Swiss Roll (known as a Jelly Roll in America), which remains the centrepiece of many traditional teas.
Ingredients:
3 eggs
90g caster sugar
90g self-raising flour
5 tbsp raspberry jam (or blackcurrant jam)
caster sugar for dusting
Method:
Lightly whisk the eggs then gradually add the sugar, whisking all the time. Continue whisking for about 10 minutes until the mixture becomes pale and very thick (at this stage the mixture should peel off the whisk in ribbons. Now fold in the flour and spoon into a greased 30 x 20 cm Swiss roll tin (jelly roll pan) lined with greaseproof paper. If you don't have one of these, line a 30 x 20cm pan with foil or greaseproof, grease well and spoon the mixture into this.
Place in an oven pre-heated to 200°C and bake for 10 minutes, or until well risen and nicely firm to the touch. Sprinkle a clean tea towel with caster sugar and invert the cake onto this. Remove the greaseproof paper and trim the edges so that they're level.
Taking a very sharp knife make a cut all the way along one of the short edges, about 3cm in from the edge. Cut half way down into the cake.
Using this edge, and holding the tea towel to help you, carefully roll up the cut end. Wrap in the tea towel to secure and set aside to cool (do all this whilst the cake is still warm).
Once cooled, carefully unwrap the cake and spread the inner side with the jam (you can also add butter cream if you wish). Roll-up the cake again, setting the join on the bottom then sprinkle with sugar and serve.
