[Homemade] Swiss Roll with Raspberry Jam and Fresh Cream
Homemade Swiss roll success! Love how the cross-section shows off those beautiful spiral layers. This was my third attempt and finally got the technique right
by Plastic-Fig4710
10 Comments
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Plastic-Fig4710
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.
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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.
This was my third attempt practice makes perfect with Swiss rolls!
Ooooo that looks tasty
Sweet baby Jesus😍😍😍this looks heavenlyyy!! Amazing job👏
Yesss this is the kind of thing my feed needs. Loved these as a child, looks professional grade!
Looks good! 😋
Are those almond slivers on the top?
I am so bummed that there isn’t a recipe for this magnificent pastry!
What are you doing to us…
Wow it’s looks so tasty and delicious 😋