Swiss roll


  • 75g self-raising flour
  • 3 eggs
  • 75g caster sugar
  • 2-3 x 15ml spoons jam extra sugar for rolling up



  1. Preheat oven to 200ºC or gas mark 6.
  2. Line and grease a Swiss roll tin, 18cm x 30cm with greaseproof paper.
    Sift the flour.
  3. Crack the eggs into the mixing bowl. Add the sugar.
  4. Whisk the eggs and sugar together until thick, creamy and white.
  5. Gently fold in the flour, using a metal spoon, a little at a time.
  6. Pour the mixture into the Swiss roll tin.
  7. Bake for 8 – 10 minutes, until golden brown and firm to the touch. Do not overcook.
  8. While the Swiss roll is baking, place a piece of greaseproof paper on the worksurface and sprinkle the extra sugar on top. Warm the jam in a microwave for 10 – 15 seconds.
  9. When the Swiss roll is cooked, tip it onto the sugared paper. Peel off the lining paper from the cake.
  10. Spread the warm jam over the cake with a palette knife.
  11. Roll the cake, using the paper and a tea towel to help you.
    Place on a cooling rack.
Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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