Swiss Roll Recipe

Prepare the Sponge Cake

1. Preheat the oven to 200°C (180°C fan) or 400°F. Grease and line a 23x33cm (9x13 inch) Swiss roll tin with parchment paper. 2. In a large bowl, whisk 3 large eggs and 100g caster sugar (superfine sugar) together until thick and pale. 3. Sift 100g all-purpose flour into the bowl and gently fold into the egg mixture. Be careful not to deflate the mixture. 4. Pour the batter evenly into the prepared tin and smooth the surface. 5. Bake in the preheated oven for 8-10 minutes, or until the sponge is golden brown and springs back when touched lightly.

Roll the Sponge Cake

1. Turn the baked sponge onto a sheet of parchment paper dusted with caster sugar. 2. Peel off the baking parchment from the base of the sponge. 3. While still warm, roll the sponge and parchment paper into a tight spiral starting from the short edge. 4. Allow to cool completely in the rolled position; this will help it set into shape.

Prepare the Filling

1. In a medium bowl, whisk 150ml double cream until soft peaks form. 2. Unroll the cooled sponge and spread a layer of 3-4 tablespoons of your favorite jam evenly over the surface. 3. Spread the whipped cream over the jam.

Assemble the Swiss Roll

1. Carefully re-roll the sponge without the parchment into a tight roll. 2. Trim the edges neatly using a sharp knife. 3. Place the Swiss roll seam side down on a serving plate and dust with icing sugar.

Serve

Slice the Swiss roll into pieces and serve. Enjoy as an afternoon treat or a delicious dessert!