Swiss Roll

Perfect for parties or to add to your trifle, Swiss Roll is a light and fluffy sponge cake that can be filled with jam, cream or whatever you please.

This easy-to-follow recipe creates two homemade Swiss Rolls. Enjoy one now and pop the other in the freezer for later!

Swiss Roll Recipe

This recipe comes from the pages of Nana Ling’s “Mums Recipe book” which I believe dates back to the 1920s.

This little recipe book was published at the time to “make more widely known the merits of Mums Cream of Tartar Baking Powder” and contains “full directions for the preparation of appetising dishes for all occasions.”

Swiss Roll Ingredients

To make these Swiss Roll sponge rolls you’ll need:

• 5 eggs
• 1 cup sugar (caster or white)
• 125 grams plain flour (all purpose flour) (1 cup, sifted first)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon warm water.

You’ll also need some additional things to roll and fill the sponges:

• 2 tablespoons caster sugar
• 200 grams strawberry jam or thickened cream (or both)
• 1 tablespoon icing sugar.

Swiss Roll Tins

To make Swiss Rolls you’ll need special tins. The tins are designed to bake a thin, rectangular sponge cake and have slightly raised edges (about 2 to 3cm) and dimensions of about 23 x 33cm.

To make this recipe you need two tins. Grease and line with baking paper.

Making Swiss Rolls

First, pre-heat your oven to moderate (180 degrees celsius).

Next, beat the egg whites until stiff. Add the sugar gradually, continuing to beat between each addition.

Whisk egg yolks together with the warm water before adding to the mixture and beating again until well combined.

Sift the flour together with baking powder and salt. Fold into mixture gradually until combined.

Add half of the mixture to each tin and smooth out to edges.

Bake for 10-12 minutes then allow cakes to cool in tin for 10 minutes.

Sprinkle two sheets of baking paper (slightly larger than the swiss roll tins) with caster sugar.

Carefully flip the warm sponge onto the baking paper sheets (and peel away the baking paper the sponges were cooked in).

Use the baking paper to roll the sponges up firmly and leave to cool completely.

When the sponges are cool, unroll gently.

Spread the jam or cream (or both) filling evenly over the surface of the sponge, leaving a gap of about 5 cm at one end. Slowly roll the sponges up again.

Serve with the open edges on the bottom to keep the sponges tightly rolled. Dust with icing sugar.

Swiss Roll FAQs

Q. Why is a Swiss Roll called a Swiss Roll?

It’s not clear, as it seems the Swiss Roll did not actually originate in Switzerland! In fact, central Europe, the UK and the US all claim a part in this recipe.

Q. What is a Swiss Roll Tin?

A Swiss Roll Tin is designed to bake a thin, rectangular sponge cake and has a slightly raised edge (about 2 to 3cm) and dimensions of about 23 x 33cm.

Q. Do you roll the sponge up from the longer or shorter side?

You can roll it up either way, depending on your preferences.

Q. Can I freeze a Swiss Roll?

Yes. Freeze it rolled up without the filling and then fill once thawed. Freeze for up to 6 months.

Q. What else can I use as a filling for Swiss Roll?

Apart from jam and cream, you could fill with chocolate ganache, lemon curd or passionfruit curd.

Q. What is the difference between Swiss Roll and Roulade?

A roulade is any dish made from food rolled into the shape of a cylinder and can be sweet or savoury. A Swiss Roll is always sweet and is generally a rolled sponge cake filled with jam, whipped cream, or another sweet filling.