Swiss Roll

Swiss Roll

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The lovely elegant roll called the Swiss roll is a very tasty sponge cake, rolled up after filled with a choice of whipped cream, caramel or jam. I remember from my childhood visiting my aunt, she made lovely individual vanilla Swiss rolls with a light caramel filling inside. It was a wonderful treat to enjoy! I also vaguely remember making a Swiss roll in one of my home economics classes in my school career. The Swiss roll comes a long way and it is really a soft delicate treat, leaving your stomach not heavy afterwards. You also do get a chocolate variation too, and I think a lovely lemon curd and whipped cream filling would be lovely too! Of course the jam and whipped cream variation is the most popular and well-known option. For a plating suggestion I would place the Swiss roll on a beautiful white platter, and decorate it with lovely pink roses or rose petals or any other pinkish lady-like colour. If doing a lemon curd variation white roses would look beautiful or a yellow pansy,  pansy, nasturgeon, or white eatable flowers would do the trick. Together on a high tea table it would look absolutely fabulous. Remember to dust the Swiss roll with the icing sugar first before adding the flowers! For a chocolate variation, try my Chocolate Swiss Roll

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Serves: 6 Prep time: 30 Minutes Cook time: 10 Minutes Ready in: 40 Minutes

Nutrition: Calories 270 Carbs: 39g Protein: 2g Fat: 12g

Ingredients:
4 eggs
125 g caster sugar
125 g flour
5 ml baking powder
pinch of salt
icing sugar for dusting
FILLING CHOICES: raspberry jam, chocolate cream or lemon cream
Instructions:
1
Lightly butter a Swiss roll tin (or baking tray if you do not have a Swiss Roll tin).
2
Line the tin/baking tray with parchment paper, then lightly butter the parchment paper.
3
Whisk the eggs and sugar together until the mixture is pale and thick.
4
Sift the flour, baking powder and salt together and fold it gently into the egg mixture.
5
Turn the mixture into a prepared tin, tilt it a bit so that the mixture spreads evenly , particularly into the corners.
6
Bake at a preheated oven at 200° Celsius for approximately 10 minutes until the sponge is golden and beginning to shrink away from the sides of the tin.
7
Turn the sponge into a damp tea towel that has been sprinkled with sugar.
8
Peel off the lining paper and trim the edge of the sponge with a sharp knife.
9
Leave to stand for 10 minutes until cooled.
10
Unroll the sponge and spread with warmed jam or the filling of your choice.
11
Dust with icing sugar.
12
TIP: Do not spread the mixture with a palette knife, as it will knock air out of the mixture.
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