Swiss Roll with Jam Filling

My Favourite Tea Time Treats

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Last Saturday, I woke up craving Swiss roll. I remembered the good old days, when we used to make Swiss rolls with different fillings and flavours. My favourite was probably whipped cream, some juicy strawberries, and a good drizzle of some good quality honey. On this day I only had some home made fig jam at hand, which I used to fill the roll. It tasted super delicious. I decided to take some photos and here I am sharing what I devoured with you. I wish I could rewind the clock and have another plateful, without making an effort. (oh why do human beings always want good things without making effort…?)

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Swiss rolls are easy to make but you do need at least a hand mixer with a whisk attachment. Once the eggs and sugar double in size and become thick and creamy, then the flour should be sifted several times to aerate it and gently folded in, in two batches. This stage is very important because too much handling will result in a tough and unpleasant tasting Swiss roll. I hadn’t baked one in years, but I was happy with the result.

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I wish you a happy blogging and hope you crave for a Swiss roll the way I did!.

  • Ingredients
  • 3 large eggs
  • 100g (4oz) castor sugar
  • 100g (4oz) flour
  • 1 tablespoon warm water
  • Extra castor sugar for dredging
  • Large piece of greaseproof paper (slightly larger than Swiss roll pan)
  • 6 tablespoons jam of your choice

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Please always remember to assemble all ingredients before you start

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Combine eggs and sugar in a bowl

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and using the whisk attachment, whisk until thick and creamy.

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Using a metal spoon, gently fold in the flour in 2 batches and then fold in the warm water.

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Quickly pour the mixture into the pan and gently tilt backwards and forwards to cover the whole surface evenly. Bake on the shelf above the centre of the oven for 8-10 minutes or until risen, golden brown and firm. Please do not over bake otherwise the Swiss roll will crack during folding. Please click here for a video on how to roll the swiss roll.

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Cut into slices and serve. Sponge best eaten same day.

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We enjoyed the Swiss Roll

This is the best you tube video I found on rolling the swiss roll. Please watch it.

Swiss Roll with Jam Filling

Preparation Time: 20 minutes; Cooking Time: 8-10 minutes; Serves: 8 Slices

Ingredients

  • 3 large eggs
  • 100g (4oz, ½ cup) castor sugar
  • 100g (4oz, 1¼ cup) flour
  • 1 tablespoon warm water
  • Extra castor sugar for dredging parchment paper
  • Large piece of parchment (greaseproof paper) (slightly larger than Swiss roll pan)
  • 6 tablespoons jam of your choice

Instructions

  1. Preheat the oven to 425°F (220°C) 15 minutes before baking. Grease and line a 13 x 9 inch (33 x 23 cm) Swiss roll pan (tin) with parchment (Greaseproof paper). Sift the flour several times and set aside.
  2. Combine eggs and sugar in a bowl and using the whisk attachment, whisk until thick and creamy.
  3. Using a metal spoon, gently fold in the flour in 2 batches and then fold in the warm water.
  4. Quickly, pour the mixture into the tin and gently tilt backwards and forwards to cover the whole surface evenly.
  5. Bake on the shelf above the centre of the oven for 8-10 minutes or until risen, golden brown and firm. Please do not over bake otherwise the Swiss roll will crack during folding.
  6. Sprinkle the extra sugar over the large parchment (greaseproof paper), then tip the baked swiss roll over the sprinkled sugar and peel off the parchment. Quickly trim off the crusty edges with a sharp knife then roll up the Swiss roll and parchment firmly. Leave to cool. Click here for video on how to roll.
  7. When cold, carefully unroll, warm jam and spread over the Swiss roll, leaving ¼ inch (6mm) boarder at the edges then re-roll and dredge the top with some sugar. Cut into slices and serve. Sponge best eaten same day.
  8. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.
  9. Last Updated: November 18, 2018

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

48 thoughts

        1. Ha ha you must be well fed too,, Ralph! You eat three course meals everyday like a proper Brit….I envy you!
          Liz

        1. Please mail me that loaf. Seriously it did look very, very nice. I love everything you make. You take time and effort and your blog is such a pleasure to visit. Have a pleasant lunch. I’ve just woken up.
          Liz

    1. Oh yes, I also had a bit of a struggle because I had not done it for years. I think the next time I make it, it will be flawless. Thanks and enjoy the week!
      Liz

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