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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

Swiss Roll

with Blueberry Jam

I made this swiss roll for a practical assessment to show the coagulation and denaturation of eggs!

  1. Preheat the oven to 200℃ , 180℃  fan, or gas mark 6.
  2. Grease and line a Swiss roll tin (or 9x13 tin).
  3. 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.
  4. Sieve the flour onto the eggs and sugar and fold in gently with a metal spoon or a spatula.
  5. Pour the mixture into the tin and tip it so it spreads evenly.
  6. 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.
  7. Remove from the oven and STRAIGHT AWAY tip the sponge away from you onto a sheet of non-stick paper.
  8. Carefully peel away the baking parchment on top.
  9. 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.
  10. Stir the jam with a spoon and spread it over the cake.
  11. Roll up the cake tightly on its shortest side then leave to cool in the refrigerator.
  12. After an hour or more in the fridge, the cake is ready to slice and serve!
Discover what else is on CooklyBookly
Swiss Roll

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
like
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
  1. Preheat the oven to 200℃ , 180℃  fan, or gas mark 6.
  2. Grease and line a Swiss roll tin (or 9x13 tin).
  3. 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.
  4. Sieve the flour onto the eggs and sugar and fold in gently with a metal spoon or a spatula.
  5. Pour the mixture into the tin and tip it so it spreads evenly.
  6. 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.
  7. Remove from the oven and STRAIGHT AWAY tip the sponge away from you onto a sheet of non-stick paper.
  8. Carefully peel away the baking parchment on top.
  9. 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.
  10. Stir the jam with a spoon and spread it over the cake.
  11. Roll up the cake tightly on its shortest side then leave to cool in the refrigerator.
  12. After an hour or more in the fridge, the cake is ready to slice and serve!
Discover what else is on CooklyBookly