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Swiss Roll

Published Monday, 29 August, 2011 by sarah

mmmmmmm is all i can say :)



  • 3 large eggs
  • 3oz/85g castor sugar, warmed
  • 3oz/85g self raising flour, sieved
  • for the filling:
  • 4 level tablespoons strawberry jam
  • castor sugar


set oven to 220'c

grease and line a shallow swiss roll tin 9 by 12 inches. take eggs at room temperature and whisk with sugar until mixture is light and creamy and leaves a trail when a whisk is lifted out of the mixture. fold in flour, using a metal spoon.

turn into prepared tin and smooth level with a palette knife. bake in a hot oven for 7-10 mins until

sponge begins to shrink form edges of the tin and is pale golden.

turn out on to a sheet of greaseproof paper dredged with castor sugar. trim edges of sponge, spread with warmed jam and roll up tightly. dredge with castor sugar and cool on a wire tray.

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