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Swiss Roll 2
Swiss Roll is a traditional British recipe for a classic Victorian version of the traditional white sponge Swiss (jelly) roll made from thin sponge cake topped with jam or jelly that's rolled into and dusted with icing sugar 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 classic Victorian recipe for the traditional sponge cake Swiss (jelly) roll.
Ingredients:
4 eggs, separated
pinch of salt
200g caster sugar
1 tbsp water mixed with 1 tsp orange-flower water
100g plain flour
1 tbsp cornflour (cornstarch)
1 1/2 tsp baking powder
jam or jelly to fill
icing sugar, to dust
Method:
If you don't have a Swiss (jelly) roll tin, prepare a baking treat by lining with greaseproof (waxed) paper with the edges turned up to form a tray. Add a few sweet geranium leaves to the base (if liked — a very Victorian touch).
Sift together the four, cornflour and baking powder. Add the egg whites to a clean and dry bowl along with a pinch of salt then beat until stiff before incorporating 4 tbsp of the sugar and beating until stiff. Add the egg yolks to a separate bowl then beat until they turn pale and form ribbons before gradually beating in the water and orange-flower water mix. Finally beat in all the remaining sugar.
Fold the egg whites into the egg yolk mixture then fold in the flour mix. Turn the batter into the prepared mould, spreading evenly. Transfer to an oven pre-heated to 175°C and bake for 12 minutes, or until lightly golden and baked through.
In the meantime, prepare the jam or jelly by heating in a pan until it can be easily spread. When baked, turn the sponge onto a clean paper or cloth sprinkled with sugar. Remove the greaseproof paper then spread the jam over the top. Using the cloth to help you, roll the sponge tightly whilst still warm then transfer to a serving plate, setting it with the seam side down. Allow to cool then dust with icing sugar before serving.
