You must be logged in to bookmark
Log In / Sign Up
You must be logged in to rate
Log In / Sign Up
rate recipe
Swiss Roll

Swiss Roll

An irresistible Swiss Roll recipe from the Dairy Book of Home Cookery.

Swiss Roll


3 eggs

75g (3oz) caster sugar

75g (3oz) self-raising flour

4 tbsp jam or lemon curd, warmed



Grease and line a 30 x 20cm (12 x 8in) Swiss roll tin.


Put eggs into a large bowl standing over a saucepan of hand-hot water. Whisk for 2 minutes. (If you are using an electric mixer no heat is required during whisking.)


Add sugar and continue whisking for a further 8–10 minutes, or until mixture is very light in colour, thick in texture – consistency of softly whipped cream – and at least double its original volume.


Remove bowl from saucepan. Continue whisking until egg mixture is cool. Gently fold in flour with a large metal spoon. Transfer to prepared tin.


Bake at 200°C/180°fan/Mark 6 for 10–12 minutes, or until well risen and firm.


Turn out on to a sheet of baking paper. Carefully peel off paper. Cut away crisp edges with a sharp knife.


Spread quickly with warm jam or curd. Roll up tightly and hold in position for 1 minute. Cool on a wire cooling rack.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *

Dairy Diary
Close Cookmode
Free Notepad on orders over £15!
Hurry, this offer ends soon.
Stay organised with this pretty notepad. Get creative, write up your notes and jot down your thoughts. This handy notepad is the perfect size to slip into your pocket or bag.
Offer ends 15 May 2019.