My Favourite Tea Time Treats
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…?)
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.
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
Please always remember to assemble all ingredients before you start
Combine eggs and sugar in a bowl
and using the whisk attachment, whisk until thick and creamy.
Using a metal spoon, gently fold in the flour in 2 batches and then fold in the warm water.
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.
Cut into slices and serve. Sponge best eaten same day.
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
- 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.
- Combine eggs and sugar in a bowl and using the whisk attachment, whisk until thick and creamy.
- Using a metal spoon, gently fold in the flour in 2 batches and then fold in the warm water.
- Quickly, pour the mixture into the tin 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.
- 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.
- 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.
- 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.
- Last Updated: November 18, 2018
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My Favourite Pastime 
Oh! This roll looks so stunning – just prefect!
Thank you!
liz
Now we’re craving Swiss roll. Good thing there’s a 24hour bakery here. But you know, food tastes so much better if you prepared it yourself. 🙂
rey & lyn,
The best swiss roll is the one you bake yourself. I really enjoyed eating this one. It was fantastic!
Liz
Liz, it’s very beatiful! Thanks for recipe 🙂 Have a nice day!
Thank you, Magi and thanks for your constant support on Facebook. Have a wonderful week. You deserve it!!!
Liz
This looks wonderful. One of the many recipes on my long to do list. Maybe after we pick strawberries I will attempt one. Enjoy your weekend!
I had not made one in a very long time and I’m happy I did. I enjoyed the eating part even better!
Liz
A georgous tasty Swiss Roll, Liz! Yum yum Yummm!
Hi Sophie,
I was craving swiss roll, so I made one and we gobbled it in seconds. Have a lovely day!
Liz
Awesome 🙂
These look absolutely delicious, i love swiss rolls its been ages since i had one. love it Xx
That’s why I woke up craving…I really enjoyed eating. Have a pleasant day!
Liz
You can’t go past a good swiss roll!
It’s simple, but delicious!
Liz
I have always wanted to make a Swiss roll, but now I know that I HAVE to! Thanks so much for sharing this recipe with us!
I hope you did make a swiss roll? How did it go? Enjoy the weekend!
Liz
I remember these. I haven’t had one in so long. They remind me of my childhood. Swiss rolls, apple turnovers and cream buns. Looks delicious.
Ha ha I also made cream buns. I shall be posting them soon…what lovely times those were? Enjoy the Easter weekend!
Liz
I don’t think I’ve ever had this but it sounds amazing with fig preserves!
It does. It’s a fat free cake.
Liz
Hi Liz 😀 Absolutely wonderful. Well done !! ❤
PS How do you make a Swiss Roll ? Push him down the side of the mountain 😉
You must have been an extra naughtily boy, growing up. The Swiss are wincing at your statement. Enjoy your weekend, Ralph!
Liz
Uh oh !!
I’m in big trouble !! That’s normal then 😀
Happy Easter to you and your well fed family Liz ❤
Ha ha you must be well fed too,, Ralph! You eat three course meals everyday like a proper Brit….I envy you!
Liz
You must eat well surely ? Or is it beans on toast sitting on the sofa watching Strictly ?
I eat very, very well thank you!
Liz
Great to hear Liz. Have a lovely day. 😀
Haven’t had swiss roll in ages!
me too!!!
I need to try this and pronto. Bookmarking for this weekend! Yummy!!!!!
Hi Shanna,
I hope you loved it? It was nice because I hadn’t had one in years! Best….Liz
Beautiful Swiss roll… the fig filing sounds delectable! Thanks for sharing your recipe Liz 🙂
Thank you. Simple fillings are sometimes the best!
Liz
Perfect… mouthwatering swiss roll 🙂
Thank you!
Liz
Ohhh 🙂
It makes me crazy! Such an awesome roll
Thank you!
Liz
Amazing texture, Liz! And yes, we humans do like good effortless things but when it comes to that first bite of whatever you just took out of the oven, that’s priceless…
Thank you, Rosa. I just saw the best sandwich bread I ever saw. You are a perfect baker…enjoy the rest of the week!
Liz
Awww, Liz, I’m far from perfect but I truly appreciate your praising as if I were…
What if we exchange some of these delicacies? I’ll send over a loaf to you and you mail me one these rolls ? 😉
❤
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
What a classic! Yum!
Thx…
Haven’t had Swiss Roll for years – takes me back to Sunday teas as a child.
Me too…I really enjoyed eating them!
Liz
Nice recipe. Somehow I struggled so much with this the first time I made it. That was 4 yrs back. May be I shud try it again . 🙂
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