Easy swiss roll recipe
- 4 eggs
- 125g caster sugar
- 2 tsp warm water
- 1 tsp vanilla essence
- 125g plain flour
- ½ cup jam of choice
- 500ml cream, stiffly beaten
Preheat oven to 190°C non-fan forced.
With a Swiss roll tin or large baking tray with at least 2cm lip at sides, grease by brushing with melted butter on bottom and all sides. Flour all sides and pat over sink to remove excess flour.
With an electric hand beater or stand mixer, beat the eggs and sugar at high speed until they almost if not, double in size and becomes pale and fluffy.
Pour in water and vanilla; beat gently a few rounds to combine.
Lift in 1/3 of flour at a time, folding through with a metal spoon each time.
Without delay, pour the mixture into your tray and spread out to edges.
Place in oven for 12-15 minutes until a little golden on top.
Roll out some baking paper and spread 1/4 cup caster sugar on it. Turn out your cake onto the paper.
Cover immediately with a damp (wrung out) tea towel. This will keep the cake moist whilst it cools so you can roll it out without it cracking
When the cake is cool (about 15-20 mins), spread jam over the top, covering as much as possible. Add about 1cm thickness of cream. The cream should be quite stiff to allow the cake to keep its form.
Use the edge of the baking paper and fold over the inch closest to you, away from you.
Keep using the baking paper to continue to fold. Slide off the baking paper onto serving plate, or as I did, cut in half and slide it off. Keep refrigerated.
- I have recollections of trying to make one of these with my Mum some years ago (well at least 25) for my grandmothers' birthday. I remember it was a very stressful experience as it was from the Australian Womens' Weekly Birthday Cake cookbook and was to stand up on its end, be iced and look like a candle... Does anyone remember that?
- If you follow my method of rolling the cake, you shouldn’t need to handle the cake at all during the process.
- Make sure you wait until the oven is completely pre-heated before you use it – otherwise you will end up with soggy sponge.
- You could make this and try some very tasting variations: Chocolate cake with cherry jam or Ginger cake with a raspberry jam. Yum.
- The key to success is to really stick to the instructions. Don’t take shortcuts!
- This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.