A Swiss roll is quite like a sponge cake rolled up which you can fill with whipped cream, jam, or icing.
Other cultures creatively fill the sponge with ingredients like chopped fruit, melted chocolate or syrups depending with preference.
For me, I started with the classic raspberry jam recipe and found that it compliments the yellow vanilla sponge with its red colour and sweetness.
I love the simplicity in making the sponge because it doesn’t need butter or baking powder or those neaty, greaty stuff 😉
Ingredients : 125g Plain flour, 4 eggs, 125g castor sugar, 2 tbsp warm water,1 tsp vanilla extract and 6 tbsp raspberry jam
How to make:
- Whisk the castor sugar and eggs in a bowl until mixture is light and fluffy or foamy.Add vanilla extract.
- By creating an 8 motion with your hand, pour flour in potions until well combined.
- Grease the base of a 33cm by 23cm Swiss roll tin or if you don’t have one (I normally use my already existing oven tray on the right)
- Place a grease proof paper or parchment paper cutting it enough to fill out the pan.
- Pour mixture in the tin and make sure it covers all the four corners and bake for 10 to 15 mins on a preheated 200 degrees Celsius oven.
- Remove from oven when its springy to the touch and allow it to cool off.
7. Lastly, spread your cake out of the tin leaving it on the parchment paper and cut off uneven edges then spread the jam over and be generous!
The difficult part in making a Swiss roll is definitely the rolling, as the cake may break ruining the whole idea! Click this short link How to roll a swiss roll to learn the technique.
Hope you enjoy like i did!
Peace and Love