Description
Classic Jam Swiss Roll recipe that’s simple, delicious, and perfect for tea or dessert.
Ingredients
Units
Scale
- 250 ml (1 cup) castor/caster sugar
- 5 eggs, separated
- Pinch of salt
- 15 ml (1 tbsp) vegetable or canola oil
- 5 ml (1 tsp) vanilla essence
- 250 ml (1 cup) self-raising flour
- 5 ml (1 tsp) baking powder
- Jam of choice (strawberry, raspberry, or apricot works best)
- Extra castor/caster sugar for dusting
Instructions
- Preheat oven to 200°C (395°F).
- Grease and line a Swiss roll tin with wax or baking paper.
- Beat egg whites until soft peaks form.
- In another bowl, beat the egg yolks with sugar until smooth and creamy. Add oil and vanilla.
- Sift flour, baking powder, and salt together. Mix into egg yolk mixture.
- Gently fold in egg whites with a spoon until combined.
- Pour batter into the prepared tin and bake for 8–10 minutes, until golden and springy.
- Dust a sheet of parchment with sugar.
- Flip cake onto it straight from the oven. Remove lining paper.
- Spread warm cake quickly with jam, then roll it up tightly using the parchment as a guide.
- Slice thick pieces and serve with whipped cream if you like.
Notes
Created, prepared, tried, and tested by Gail
