Name: Swiss roll
Prep time: 20 min
Cook time: 20 min
Total time: 2 h 10 min
Ingredients: 125 g Caster sugar; 4 Eggs, room temp; ½ tsp Vanilla extract; 130 g Plain flour; ¼ tsp Salt; Butter (For Greasing), for greasing; 200 g Strawberry jam, for filling; Icing Sugar (For Dusting), for dusting; 300 ml Double cream; 3 Egg yolks; 25 g Caster sugar; 1 tsp Cornflour; 1 tsp Vanilla extract

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The recipe

Swiss roll

In this step-by-step tutorial, you'll learn how to make a strawberry Swiss roll cake perfect for beginners.

20 min prep
20 min cooking
1 hour 30 min hands-off
Takes a bit of care

Times and difficulty are our estimates from the method, not stopwatch figures.

Quantities

Measurements

Method

Step 1
Preheat the oven to 170°C Fan.
Step 2
To make the genoise sponge, whisk together the caster sugar (125 g), eggs (4), and vanilla extract (½ tsp) in a stand mixer or use an electric hand whisk until pale, fluffy, and tripled in size.
Step 3
In a separate bowl, sift together the plain flour (130 g) and salt (¼ tsp). Gently fold the flour into the egg (4) mixture using a spatula, in three additions and stop mixing when it's just incorporated.
Step 4
Spread the cake batter onto a 25 x 38cm (10 x 15 Inch) baking sheet lined with parchment paper, I also like to grease the parchment paper with butter. Bake in the preheated oven for 15 minutes or until a skewer comes out clean.
Step 5
Remove the cake from the oven and immediately sprinkle the surface with icing sugar, quite generously. Cover it with a clean kitchen towel and flip it over (see video for the technique). Remove the tray and parchment paper and roll the cake up in the towel tightly. Leave to cool for 30 minutes.
Step 6
Before assembling the Swiss roll, warm the jam through in a saucepan. This makes it easier to spread onto the cake.
Step 7
To assemble, unroll the sponge cake and spread the warm jam over the full surface area. Roll the cake back up as tightly as possible into a log using the towel to guide it. Let it rest for 1 hour before serving. Dust with icing sugar before serving.
Step 8: To make the homemade custard
Place the cream into a saucepan and place it over low heat to warm it through. Heat until it begins to steam but not boil.
Step 9
In a mixing bowl, whisk together the egg yolks (3 yolks), caster sugar (125 g), cornflour (1 tsp) and vanilla extract (½ tsp).
Step 10
Add, a little of the hot cream to the egg (4) mixture and whisk. Then add a little more and whisk again.
Step 11
Now, add the egg (4) mixture into the pan with the remaining cream and place it back over low heat. Keep stirring until it thickens up and coats the back of a spoon. This will take 3 to 5 minutes.
Step 12
Serve your Swiss Roll hot or cold, with or without custard and enjoy.

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Questions people ask

How long does swiss roll take?

About 2 hours 10 min from start to finish: 20 min of prep, 20 min of cooking, and 1 hour 30 min hands-off while it waits. That figure is worked out from the method rather than timed with a stopwatch, so give yourself a little more the first time.

How much does this make?

The original recipe did not state a yield, so nothing has been invented for it. The scale control on the recipe card multiplies the quantities instead, which is the honest version of the same thing.

Can I see the ingredients in ounces and pints?

Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.

Is it vegetarian?

Yes, as written. If you are cooking for a strict vegetarian, the one to check is the cheese: several hard cheeses are made with animal rennet.

Swiss roll

Swiss roll

Ingredients

Genoise sponge