Baking · serves 2

Swiss Roll

The rolling is the whole trick, and it has to happen while the sponge is hot.

45 min A proper cook Vegetarian

Ingredients

  • 4 eggs
  • 3/4 cup sugar
  • 3/4 cup maida
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1/2 cup jam
  • 1 cup whipped cream (optional)
  • Icing sugar to dust

Method

  1. Beat the eggs and sugar for a full 8 minutes until pale, tripled and thick enough to leave a ribbon trail. There is no raising agent — that air is the entire lift.
  2. Sift the flour over in three additions and fold with a spatula. Gentle, or you knock all the air out.
  3. Spread thin and even on a lined tray. 200°C for 10-12 minutes only.
  4. Turn it straight out onto a sugared cloth, peel the paper off, and roll it up WITH the cloth inside while it's still hot. Rolling it hot trains the shape; cool sponge cracks.
  5. Cool completely rolled up.
  6. Unroll gently, spread jam and cream, re-roll without the cloth. Icing sugar over the top.

Questions people ask about Swiss Roll

How long does Swiss Roll take?

About 45 minutes from starting to sitting down, and it is a proper cook. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of maida in Swiss Roll?

Use plain atta for a denser, nuttier result, or a 50/50 mix if you want to keep some lift.

Can I make Swiss Roll ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Swiss Roll vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need an oven for Swiss Roll?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

What do you serve with Swiss Roll?

On its own, warm, with tea or coffee. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.

Don't know what to cook? Let it decide →

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