Quick & Easy

Swiss roll

You'll love this classic dessert consisting of rolled sponge filled with sweet jam.
swiss roll

This sponge cake is easy to roll and makes for a simple yet impressive dessert! Soft, sweet, and full of jam. Quick and easy yet very impressive. Also known as a jelly roll in the United States, or the jam roll in other areas, this filled and rolled sponge cake has long been a favourite in Britain and Australia, although its true origins are obscure. Quick and easy to make yet very impressive-looking, slices of the roll are good served warm or at room temperature with a dollop of whipped cream.

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1.Preheat oven to 220°C (200°C fan-forced). Grease 26cm x 32cm swiss roll pan; line base and sides with baking paper.
2.Beat egg whites in small bowl with electric mixer until soft peaks form; gradually add sugar, beating until dissolved between additions.
3.Add yolks, one at a time, beating well until thick and light. Fold in triple-sifted flour and milk. Pour mixture into prepared pan. Bake about 8 minutes.
4.Meanwhile, place a sheet of baking paper the same size as the sponge on bench, sprinkle lightly with extra caster sugar. Turn hot sponge onto paper; peel away lining paper. Cool, trim sides of sponge.
5.Roll sponge from short side; unroll, spread evenly with jam. Re-roll cake from same short side by lifting paper and using it as as guide. Lift sponge onto wire rack to cool.

Also known as jam roll, or jelly roll in the United States, this has long been a favourite British cake, although its origins seem obscure. It can also be rolled with a cream filling.


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