- Preheat the oven to 200℃ , 180℃ fan, or gas mark 6.
- Grease and line a Swiss roll tin (or 9x13 tin).
- Place the eggs and sugar in a metal bowl and beat with a hand mixer on the highest speed for 5 to 10 minutes, until the mixture is foamy.
- Sieve the flour onto the eggs and sugar and fold in gently with a metal spoon or a spatula.
- Pour the mixture into the tin and tip it so it spreads evenly.
- Bake for 10–12 minutes until the Swiss roll is well risen, spongy to the touch and starting to shrink away from the edges of the tin.
- Remove from the oven and STRAIGHT AWAY tip the sponge away from you onto a sheet of non-stick paper.
- Carefully peel away the baking parchment on top.
- Trim a little off the edges of the sponge with a sharp knife as they are crisp and may stop the sponge rolling up properly.
- Stir the jam with a spoon and spread it over the cake.
- Roll up the cake tightly on its shortest side then leave to cool in the refrigerator.
- After an hour or more in the fridge, the cake is ready to slice and serve!
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PREP
20 minutes
TOTAL
1 hour
Makes
small Swiss roll
US | METRIC
INGREDIENTS
-
3 eggs
-
75 g caster sugar
-
75 g self-raising flour
-
3 tbsps jam of choice, slightly warmed
Swiss Roll
with Blueberry Jam
I made this swiss roll for a practical assessment to show the coagulation and denaturation of eggs!
Discover what else is on CooklyBookly
Swiss Roll
with Blueberry Jam
I made this swiss roll for a practical assessment to show the coagulation and denaturation of eggs!
PREP
20 minutes
TOTAL
1 hour
favorite
print
share
Makes
small Swiss roll
US | METRIC
INGREDIENTS
-
3 eggs
-
75 g caster sugar
-
75 g self-raising flour
-
3 tbsps jam of choice, slightly warmed
- Preheat the oven to 200℃ , 180℃ fan, or gas mark 6.
- Grease and line a Swiss roll tin (or 9x13 tin).
- Place the eggs and sugar in a metal bowl and beat with a hand mixer on the highest speed for 5 to 10 minutes, until the mixture is foamy.
- Sieve the flour onto the eggs and sugar and fold in gently with a metal spoon or a spatula.
- Pour the mixture into the tin and tip it so it spreads evenly.
- Bake for 10–12 minutes until the Swiss roll is well risen, spongy to the touch and starting to shrink away from the edges of the tin.
- Remove from the oven and STRAIGHT AWAY tip the sponge away from you onto a sheet of non-stick paper.
- Carefully peel away the baking parchment on top.
- Trim a little off the edges of the sponge with a sharp knife as they are crisp and may stop the sponge rolling up properly.
- Stir the jam with a spoon and spread it over the cake.
- Roll up the cake tightly on its shortest side then leave to cool in the refrigerator.
- After an hour or more in the fridge, the cake is ready to slice and serve!
Discover what else is on CooklyBookly