Swiss Roll
Bake Good
Bake Good
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  • 180 g golden caster sugar, plus extra for rolling 1 tsp vanilla extract 120g plain flour 20g ground pistachios (optional) 3/4 tsp baking powder pinch of salt icing sugar for dusting blackberry jam (or whatever jam you like best) Instructions Preheat the oven to 180 degrees C (160 deg fan). Line a Swiss roll tin, about 30cm x 20cm, with greaseproof paper and set aside. In a mixer or with a whisk, beat the egg whites until they are at the stiff peak stage. Set aside. In another bowl, beat together the egg yolks until pale in colour. Slowly add in the sugar and beat until light and the sugar has dissolved. Mix in the vanilla. Sift in the flour, baking powder and salt (and pistachios if using). Fold in to the egg yolk mixture. The batter will seen quite thick at this point. Fold in a tablespoon of the egg whites to loosen the batter. Add the remaining egg whites in thirds and mix until just incorporated. Pour batter into prepared tray and use a spatula to flatten. Bake for 10-15 minutes until lightly golden on top and springy to touch. Sprinkle a clean tea towel with caster sugar. Remove the sponge from the tray and invert on to the tea towel. Roll up with the tea towel tightly and allow to cool. Gentle unroll the cooled Swiss roll and spread a generous layer of jam over the sponge. Roll up with the seam (and any cracks) at the bottom. Dust with icing sugar and serve. Notes The Swiss roll is best eaten the day it is made. By Kirsty @ Ever So Sweet



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