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. It’s 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 it’s always a treat for afternoon tea.
- 3 eggs
- 75g caster sugar
- 75g self raising flour
- 3-4tbsp raspberry jam
Preheat the oven to 200°C/400°F/180°C Fan/Gas Mark 6. Grease and line a 28x18cm Swiss roll tin.
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.
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.
Meanwhile, put a sheet of greaseproof paper a little larger than the tin on a work surface and sprinkle it with caster sugar.
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.
Top tip for making Almond and raspberry Swiss roll
This Swiss roll also makes a great base for a traditional English trifle.