Swiss Roll

They see me rollin’…my swiss roll…

Another from my grandmother’s book. Well this will teach me to not stick to recipe guidelines. I over-baked this cake a bit because my oven has been playing up and I figured better leave the cake in a little longer than it said to on the instructions. Not a great idea. It turned out pretty well, but is a little firmer than a sponge cake should be.


1 cup self raising flour

3 eggs, separated

¾ cup caster sugar

3 Tablespoons boiling water

½ cup jam (I used strawberry)

Sugar for dredging


Cooking time 10 minutes.

Pre-heat your oven to 200 degrees Celcius.

Grease a Swiss roll tin or baking tray, which ever you have, and line with baking paper. Brush with melted butter.

Beat the egg whites with electric beaters until stiff and gradually add caster sugar, until the mixture is thick and glossy. (This stage of the recipe reminds me of making meringues). Then add the egg yolks and beat until combined. Fold in the flour and spoon boiling water around the edge of the bowl, folding it in. Pour into tin or onto tray and bake for 10 minutes or until the cake springs back when gently pressed with a finger. Meanwhile, place jam in a cup and stand it in a saucepan of hot water.

While the cake is baking, prepare a sheet of greaseproof or baking paper and sprinkle it with sugar. As soon as the cake is cooked turn it out onto the sugared paper and strip off the lining paper. Cut off the crisp edges, leaving a neat rectangular cake. Holding the edge of the sugared paper, roll up the cake in the paper, then unroll. Spread the jam onto the cake to about 2cms from the edges. Roll up the cake again with the paper, and leave to stand with the seam underneath. Slice into 5cm wide pieces.

Published in: on July 18, 2011 at 11:24 pm  Leave a Comment  
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