Swiss Roll

"This is in reply to a request on the British forum. I do love a Swiss roll and I make it to satisfy my craving for apricot jam. I make a chocolate one every Christmas for those who don't like traditional fruit cake. In the UK, all cakes etc are filled with strawberry jam. Recipe is from Mrs. Beeton's Family Cookbook."
 
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photo by abu noor photo by abu noor
photo by abu noor
photo by abu noor photo by abu noor
Ready In:
40mins
Ingredients:
8
Yields:
1 roll
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ingredients

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directions

  • Heat the oven to 220C/Gas mark 7.
  • Grease and line a Swiss roll tin 20 x 30cm.
  • Whisk the eggs and sugar together in a bowl over a pan of hot water, taking care that the base does not touch the water.
  • Whisk for 10-15 minutes until thick and creamy.
  • (I recommend an electric mixer!) Remove from the pan and whisk until cold.
  • Sift the baking powder with the flour and salt, and fold in lightly.
  • Pour into the prepared tin and bake for 10 minutes.
  • Meanwhile, if using jam, warm.
  • When the cake is cooked, turn it onto a large sheet of greaseproof paper dusted with caster sugar.
  • Peel off the lining paper.
  • Trim off any crisp edges.
  • Spread the cake with the warmed jam and roll up tightly.
  • Dredge with caster sugar and place on a cooling rack with the cut edge underneath.
  • Note: if the Swiss roll is to be filled with butter cream, cover with greaseproof paper and roll up tightly with the paper inside.
  • Cool completely.
  • When cold, unroll carefully, spread with the filling and re-roll.
  • Dust with caster sugar.
  • Variation: chocolate Swiss roll.
  • Substitute 1 x 15 ml spoon cocoa for 1 x 15 ml spoon of flour.
  • When cooked, roll up with greaseproof paper inside.
  • When cold, prepare chocolate butter icing.
  • Unroll carefully; spread with just over half the butter icing and roll up.
  • Spread the remainder over the top and, if liked, mark with a fork to resemble a log.
  • For a Yule log, put a robin or sprig of holly on top of the roll.

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Reviews

  1. Superb!! Ias well as my family just loved this roll. I used butter cream filling and it was a hit for my families afternoon tea. Thanks for the recipe. Its perfect.
     
  2. mine tuned out great thank you
     
  3. I have tried a few swiss roll recipes and I have to admit I wasnt impressed with this one. I used 3 small eggs, yet when the cake was finished it tasted very ''eggy'' is the only way I can describe it. It looked fine and rolled well but I would definitely use 1 less egg next time, but to be honest I wont be using this one again.Sorry.
     
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RECIPE SUBMITTED BY

Not much to tell! I'm a South African living in London, mother of four rangingfrom 25 to 9. I am desperately trying to get my children's stories published - anyone out there interested? Until my ship sails in, I cook, eat everything and anything, and then diet like mad. I love experimenting with new recipes and I absolutely hate spoilt kids who visit and say? "what is THIS?" and push it away without trying. My favourite cookbook is Mrs Beeton's family cookbook. 1994 edition.
 
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