- Recipes Home
- Interest Groups
Swiss Roll Recipe
|Melted butter/Melted margarine||1 Tablespoon|
|Raspberry jam/Lemon cream||1 Tablespoon (For Filling)|
|Powdered sugar||1 Tablespoon|
|Icing sugar||100 Gram|
|Lemon juice||1 1⁄2 Teaspoon|
|Grated lemon||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 1031 Calories from Fat 144
% Daily Value*
Total Fat 16 g25.1%
Saturated Fat 8.9 g44.7%
Trans Fat 0 g
Cholesterol 185.5 mg
Sodium 369.5 mg15.4%
Total Carbohydrates 217 g72.4%
Dietary Fiber 0.9 g3.6%
Sugars 176.9 g
Protein 8 g16.6%
Vitamin A 12.2% Vitamin C 9%
Calcium 11.2% Iron 22.9%
*Based on a 2000 Calorie diet
Prepare the mixture as for sponge cake for puddings.
Pour the mixture into the prepared Swiss roll tin. Bake in a hot oven at 450Â°F. for approx. 7 to 9 minutes.
When the roll is springy to touch, take out immediately. This is most important because an over-baked roll will crack whilst rolling.
Sprinkle a sheet of greaseproof paper lavishly with powdered sugar.
Invert the roll on this sheet and then peel off the paper from the top. Make a roll with the help of the sugared paper. Allow to cool for some time.
For the lemon cream
1. Beat the butter.
2. Sieve the sugar and add gradually.
3. Add the lemon juice and beat well.
4. Fold in the lemon rind.
How to proceed
1. When the roll is cold, gently unroll and fill with jam or lemon cream.
2. Reroll, sprinkle with powdered sugar.
Cut into slices and serve.
Note: Swiss roll makes an excellent pudding if covered with fresh sweetened cream or thin custard and chilled. If making chocolate roll, use only fresh cream.
Variations: Chocolate Swiss Roll. Proceed as for Swiss roll using ingredients for chocolate sponge cake, page 120, instead of sponge cake for puddings. Fill with sweetened and beaten fresh cream.
Swiss Roll (Eggless). Proceed as for Swiss roll using ingredients for eggless sponge cake, page 147, and a 225 mm. x 350 mm. (9"x14") Swiss roll tin.