Swiss roll or jelly roll or cream roll when filled with cream is a type of sponge cake roo . A thin cake layer is made of flour, eggs and sugar are baked in very shallow rectangular baking tray, called a sheet pan.
This is what I like to make again and again because it is so easy to make and above all, liked by everyone at home, most importantly the sponge is fat free. Once you know the tricks of rolling it you can never go in making it. I followed the recipe and tricks of Rachael Allen. Recipes of her never disappoint you.
While baking I accidently left my otg on baking mode instead of convenction mode that led to overbaking of this thin sheet of cake and overbaking led to crack in my sponge too but trust me this does not alter the taste, keeping my fault apart this recipe is just perfect. To hide my crackings I decorate it with icing on top which was lying in my freeze for a long time.
Recipe Courtesy Rachael Allen
- 4 eggs
- 125g (4 ½ oz) caster sugar, plus 3 tbsp for sprinkling (or use icing sugar for dusting)
- 2 tbsp warm water
- 1 tsp vanilla extract
- 125g (41/2oz) plain flour
For the filling
- 6 tbsp (approximately) raspberry or strawberry jam
- 225ml (8fl oz) double cream, whipped
- Preheat the oven to 190ºC (375ºF), Gas mark 5. Line the base of the 25 x 38cm (10 x 15in) Swiss roll tin with greaseproof paper, brush the base and sides of the tin with melted butter and dust with flour.
- Whisk the eggs and caster sugar together in a large bowl or in an electric food mixer until light and fluffy, then add the water and vanilla extract.
- Sift in the flour, about one-third at a time, and fold it into the mixture using a large metal spoon.
- Pour the mixture gently into the prepared Swiss roll tin and bake in the oven for 12–15 minutes, or until the centre of the cake is slightly springy and the edges have shrunk a little from the sides of the tin.
- Spread out a piece of greaseproof paper (slightly larger than the tin in size) on a work surface and sprinkle evenly with caster sugar (this stops the roll from sticking to the paper). Turn the
- Swiss roll tin onto the sugared greaseproof paper, then carefully remove the tin and greaseproof paper from the bottom of the cake.
- Place a slightly damp, clean tea towel over the cake while it cools – this will prevent it drying out and cracking when you roll it.
- When the cake is cool, spread it sparingly with raspberry jam, followed by the whipped cream. With the longest side facing you, roll up the Swiss roll away from you, then transfer to a plate to serve. Sprinkle with caster sugar or decorate with whipped cream
- Topped with any jam