adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Swiss roll
Swiss roll
0 Likes
Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Roll fluffy cake with sweet raspberry jam.
Ingredients:
  • Melted butter, to grease
  • 4 eggs, separated
  • 125g caster sugar
  • 75g (1/2 cup) plain flour, sifted
  • Icing sugar, to dust
  • 480g (1 1/2 cups) raspberry conserve, warmed, strained
Instructions:
  • Preheat your oven to 180°C. Grease a 24 x 30cm Swiss roll pan with melted butter and line it with baking paper.
  • Beat egg yolks, sugar, and vanilla with an electric beater until a ribbon trail forms when lifted.
  • Beat egg whites with clean beaters in a clean, dry bowl until soft peaks form. Gently fold into yolk mixture. Sift flour over and use a metal spoon to combine gently.
  • Pour the mixture into the pan and bake in the oven for 15 minutes or until a skewer inserted in the center comes out clean. Remove from oven, cover with baking paper and a damp tea towel, and let it cool for 30 minutes.
  • Sprinkle icing sugar on a piece of baking paper. Remove the tea towel and baking paper from the sponge, then flip the sponge onto the icing sugar. Spread with conserve. Roll up the sponge firmly, using the baking paper as a guide from the short edge. Wrap in baking paper, place seam-side down on a baking tray, and let it set for 30 minutes. Dust with icing sugar and slice to serve.

Similar Recipes