Swiss Roll

Swiss Roll

Do you know, that it's definitely thought that Swiss roll was invented in Britain and not in Switzerland, I know, too funny, I wonder why its not called British Roll, tee hee

My mum would make us Swiss Roll when my wee Sis and I were kids, and it has such 70s/80s undertones to me, yes I am giving away my age, people

It is served sliced or served in a bowl with warm custard (another great British/Scottish recipe)

I really had to make this, and share, as its so easy. Swiss Roll has basic ingredients that everyone has just hanging around and its delicious to boot

A version of Swiss Roll is sometimes served in Chinese restaurants here in USA

Sometimes a Swiss Roll can be cream filled or chocolate sponge

But for this one I am making my personal favourite, the Jam filled Sponge

Swiss Roll

Makes one Swiss Roll

You will need

3 Eggs
75g/3oz Fine Sugar
75g/3oz Plain or All-Purpose Flour
4 tbsp Raspberry or Strawberry Jam
Sugar for dredging

Ingredients

• Set oven to 220C/425F

• Line a 9 x 12 in baking tray with parchment paper larger than the tray to make edges and corners, and grease the paper with butter or margarine

Parchment paper

• Add eggs and sugar to a large bowl

eggs and sugar

• Whisk with electric hand mixer until mixture is pale yellow and thick

eggs and sugar mixture

• Sieve the flour over the egg and sugar mixture

Sieve the flour

• Carefully fold the flour in using a metal spoon

Fold the flour

• Pour mixture into the lined baking tray, spreading evenly

pouring out mixture

mixture spread

• Bake for 7 minutes until golden and raised slightly

• Meanwhile, place a clean tea towel on a work surface and cover with parchment paper, then dredge with sugar

tea towel, paper and sugar

• Ease the cooked Swiss roll onto the prepared sugar surface

rough Swiss Roll

• Trim the edges to make a neat rectangle

trimmed Swiss Roll

• Spread with jam

Jammy covered Swiss Roll

• Then using the towel as a guide, roll the sponge tightly and evenly

Swiss Roll

• Sprinkle with more sugar and leave on a rack to cool

Swiss Roll cooling

• Once cool, cut into slices

Swiss Roll

• Enjoy

Swiss Roll

Swiss Roll was a hit in this house, it was gone in sixty seconds, with just crumbs left

oh well, it gives me another excuse to make more