There's something so satisfying about cutting into a homemade Swiss roll and seeing those perfect spirals! Made this yesterday with raspberry jam and fresh whipped cream. The layers came out exactly how I pictured them. The technique took a few tries to master but totally worth it for results like this. Classic desserts never go out of style!
by Plastic-Fig4710
3 Comments
SWISS ROLL RECIPE
For the Sponge:
4 large eggs (room temperature)
100g caster sugar
100g plain flour
1 tsp vanilla extract
Pinch of salt
For the Filling:
300ml heavy cream
2 tbsp powdered sugar
4-5 tbsp raspberry jam
1 tsp vanilla extract
Instructions:
1. Preheat oven to 200°C (180°C fan). Line a 33x23cm Swiss roll tin with parchment paper.
2. Whisk eggs and sugar for 5-7 minutes until thick and pale (ribbon stage).
3. Gently fold in flour, vanilla, and salt. Don’t overmix.
4. Pour into prepared tin, spread evenly. Bake 10-12 minutes until golden and springs back.
5. While baking, lay out a damp tea towel with parchment paper on top, sprinkle with sugar.
6. Immediately turn hot sponge onto sugared paper. Peel off baking paper.
7. Roll up tightly with the towel inside. Cool completely (30-45 minutes).
8. Whip cream with powdered sugar and vanilla to soft peaks.
9. Carefully unroll cooled sponge. Spread jam, then cream, leaving 2cm border.
10. Re-roll without the towel. Wrap in plastic wrap, chill 2 hours before slicing
The most perfect spiral! Looks absolutely delicious.