Swiss Roll Recipe
A Swiss Roll is a sponge cake filled with fresh cream, jam or icing and as such it is an excellent thing.
This is a traditional family recipe for Swiss Roll filled with plum jam. Doesn’t that sound divine?
I have mixed it up a little for this photo by adding cocoa powder and thus making it chocolatey, and adding fresh raspberries as well as raspberry jam thus making it a little over full and using gluten free flour in place of traditional flour, thus making it a little flat but still excellent and delicious.
You might like to stick to the original reliable and sweet recipe. Or maybe you wouldn’t, but I do provide it here for your (and my) enjoyment.
I always think there is something extra special about a Swiss Roll. It speaks of care and attention to detail as well as a little baking finesse and I think that it is a lovely thing.
It does contain rather a lot of sugar but the results speak for themselves.
Without further ado, here is the traditional Swiss Roll recipe, courtesy of a visit to my Aunt’s house.
Swiss Roll Recipe
Ingredients
- 3-5 eggs
- 3/4 to 1 cup of sugar
- 1 heaped cup of SR Flour
- 2-3 tablespoons of water
- plum jam warmed slightly
- sugar to sprinkle on cake
Instructions
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Beat the eggs and sugar together until light and fluffy
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Add sifted flour, then water.
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Mix lightly but well with a plastic spatula.
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Have ready a tray lined with paper and sprayed with non-stick baking spray.
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Pour mixture on the tray and bake for 10-12 minutes in a moderate oven.
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The mixture should be springy to touch when it is cooked, but do not overcook.
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Have a clean tea towel on a flat surface.
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Sprinkle the cooked cake with sugar and tip onto the tea towel.
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Spread cake with warmed jam and roll up firmly.
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Leave it for a few moments rolled in the tea towel then take off tea towel and leave the roll to cool.
There is a little bit of skill involved with the whole rolling a cake thing. But I am sure you have got this and even if you don’t, it will taste wonderful (just think of all that sugar).
I guess if you plan on making this for guests, which I recommend you do, then have a few practise rolls first.
These are the traditional notes that came with this recipe.
“Do not put the cake too quickly into a cake tin or it will sweat.”
Indeed, I will not.
“This is nicest eaten on the day it is made.”
Happy to oblige.
“Make this cake to lure your love.”
What the world needs now, is love, sweet love, and more swiss rolls.
Enjoy.
Happy Eating.
Dani xx