Swiss Roll Recipe
Swiss Roll recipe adapted from Marguerite Patten BBC cookery show.
Ingredients
85 g/3 oz flour
3 eggs, size 1 or 2
110 g/4 oz caster sugar
For the filling:
4 to 5 tablespoons jam
For rolling the sponge:
Little caster sugar
Directions
Preheat the oven to 190 to 200°C/375 to 400°F, Gas Mark 5 to 6.
Line a large Swiss roll tin, approximately 23 X 33 cm/ 9x13 inches, with greased greaseproof paper or baking parchment.
Sift the flour and keep in a warm place, while whisking the eggs and sugar (this lightens it).
Whisk the eggs and sugar until really thick you should be able to see the trail of the whisk in the mixture.
If you are whisking by hand, rather than with an electric mixer, then you will achieve a lighter result if you use a balloon, rather than a rotary whisk.
Fold the flour gently and carefully into the light fluffy egg mixture, using a large metal spoon.
Pour into the tin and bake above the centre of the oven for 10 minutes, or until firm to the touch.
Meanwhile, warm, but do not over heat the jam.
Sprinkle the caster sugar over a sheet of greaseproof paper.
Turn the cooked sponge on to the sugared paper and strip away the greaseproof or baking parchment used to line the tin.
Spread the sponge with the warmed jam.
To roll easily, make a light cut about 2 5 cm/1 inch from the narrow end of the sponge nearest to you.
Fold over firmly.
This first fold is the secret of easy rolling.
Lift the greaseproof paper and use it to help you roll the sponge.
Place the roll on a wire cooling tray away from a draught.
If making a sponge sandwich: Grease and flour or line two sandwich tins measuring 18 to 19 cm/7 1/2 to 8 inches.
Preheat the oven to 190°C/375°F, Gas Mark 5.
Prepare the sponge as above, then spoon or pour the mixture into the tins and bake for approximately 15 minutes, or until firm to a gentle touch.
Invert each sponge in turn on to a folded teacloth held on the palm of one hand, so they can be turned upside down again on to the wire cooling tray.
When cold, sandwich together with jam and dust the top with caster sugar.
Line a large Swiss roll tin, approximately 23 X 33 cm/ 9x13 inches, with greased greaseproof paper or baking parchment.
Sift the flour and keep in a warm place, while whisking the eggs and sugar (this lightens it).
Whisk the eggs and sugar until really thick you should be able to see the trail of the whisk in the mixture.
If you are whisking by hand, rather than with an electric mixer, then you will achieve a lighter result if you use a balloon, rather than a rotary whisk.
Fold the flour gently and carefully into the light fluffy egg mixture, using a large metal spoon.
Pour into the tin and bake above the centre of the oven for 10 minutes, or until firm to the touch.
Meanwhile, warm, but do not over heat the jam.
Sprinkle the caster sugar over a sheet of greaseproof paper.
Turn the cooked sponge on to the sugared paper and strip away the greaseproof or baking parchment used to line the tin.
Spread the sponge with the warmed jam.
To roll easily, make a light cut about 2 5 cm/1 inch from the narrow end of the sponge nearest to you.
Fold over firmly.
This first fold is the secret of easy rolling.
Lift the greaseproof paper and use it to help you roll the sponge.
Place the roll on a wire cooling tray away from a draught.
If making a sponge sandwich: Grease and flour or line two sandwich tins measuring 18 to 19 cm/7 1/2 to 8 inches.
Preheat the oven to 190°C/375°F, Gas Mark 5.
Prepare the sponge as above, then spoon or pour the mixture into the tins and bake for approximately 15 minutes, or until firm to a gentle touch.
Invert each sponge in turn on to a folded teacloth held on the palm of one hand, so they can be turned upside down again on to the wire cooling tray.
When cold, sandwich together with jam and dust the top with caster sugar.
