Our swiss roll recipe makes for a simple yet impressive dessert. Soft, sweet, and full of jam, it’s also quick and easy, yet guaranteed to wow any afternoon tea guests. Our version is rolled with jam inside, though you can also find recipes rolled with a cream filling.
Looking for more sponge cakes or more classic bakery treats?
Ingredients
You’ll need these …
Start cooking with these equipment essentials.
Method
Preheat oven to 220°C (200°C fan-forced). Grease 26cm x 32cm swiss roll pan; line base and sides with baking paper.
Beat egg whites in small bowl with electric mixer until soft peaks form; gradually add sugar, beating until dissolved between additions.
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.
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.
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.
Are swiss rolls also called something else?
Yes, they are 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.
How do I serve the swiss roll?
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.
Cream-filled variation
If you’re after a swiss roll filled with cream, try our sponge roll with jam and cream. You might also like our collection of roulade recipes, including spiced rolls, chocolate, fruit-filled and more.
