Almond and raspberry Swiss roll

(16 ratings)
Swiss roll with raspberry jam
Swiss roll with raspberry jam
  • Serves: 8

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Swiss roll has long been one of our favourite cakes. It comes from central Europe, though probably not from Switzerland, although how it came to get its name has been lost in the mists of time. Its really just a rolled sponge cake with a filling usually, though not always, jam which you then slice sideways to serve. Kids love it and its always a treat for afternoon tea.


  • 3 eggs
  • 75g caster sugar
  • 75g self raising flour
  • 3-4tbsp raspberry jam

This Swiss roll also makes a great base for a traditional English trifle.


  1. Preheat the oven to 200C/400F/180C Fan/Gas Mark 6. Grease and line a 28x18cm Swiss roll tin.
  2. Whisk the eggs and the sugar in a large bowl until it looks very pale and thick and the whisk leaves a trail when lifted out.
  3. Fold in the self-raising flour, spoon into the tin and bake in the oven for 10 to 12 minutes or until the sponge is golden brown and begins to shrink from the edges of the tin.
  4. Meanwhile, put a sheet of greaseproof paper a little larger than the tin on a work surface and sprinkle it with caster sugar.
  5. Tip the hot cake onto the sugared paper, peel off the lining paper, let the cake cool for a couple of minutes, then trim the edges, spread with jam, and careful roll up to form a roll. Dust with caster sugar.

Your rating

Average rating

  • 3
(16 ratings)

Your comments

comments powered by Disqus

FREE Newsletter