Swiss Roll

Emily Davenport
Servings

8-10 servings

Prep Time

50 minutes

Calories

99

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

Ingredients

  • 3 eggs
  • 75g (3oz) caster sugar
  • 75g (3oz) self-raising flour
  • 4 tbsp jam or lemon curd, warmed

Directions

  1. Grease and line a 30 x 20cm (12 x 8in) Swiss roll tin
  2. 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.)

  3. 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

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

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

  6. Turn out on to a sheet of baking paper. Carefully peel off paper. Cut away crisp edges with a sharp knife
  7. Spread quickly with warm jam or curd. Roll up tightly and hold in position for 1 minute. Cool on a wire cooling rack

Swiss Roll

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