Easy Swiss Roll Recipe – Classic Jam Sponge Cake

Last Updated on 4 months by Neha Deshmukh

Easy Swiss Roll Recipe – Classic Jam Sponge Cake

Hey everyone! If you’re anything like me, you have a soft spot for a classic afternoon tea treat. And honestly, nothing beats a light, fluffy Swiss roll with a generous swirl of jam. I first made this when I was trying to impress my aunt, and it’s been a family favourite ever since! It looks fancy, but trust me, it’s surprisingly easy to whip up. Let’s get baking!

Why You’ll Love This Recipe

This Swiss roll recipe is a winner for so many reasons. It’s quick – ready in under 30 minutes! It’s simple, even if you’re a beginner baker. And most importantly, it’s delicious. That soft sponge, the sweet jam… it’s pure comfort food. Plus, it’s a great way to use up any leftover jam you might have!

Ingredients

Here’s what you’ll need to make this delightful Swiss roll:

• 3 Eggs
• 1/2 cup Caster sugar (approx. 100g)
• 3/4 cup Self-raising flour (approx. 90g)
• 2 tbsp Hot milk / water (30ml)
• 1/4 cup Caster sugar (approx. 50g) – for dusting
• 1/2 cup Jam (approx. 120g) – your favourite flavour!

Ingredient Notes

Let’s talk ingredients for a sec. Using caster sugar is key here. It dissolves beautifully, giving you a really light and airy sponge. Don’t have caster sugar? You can make your own by pulsing regular granulated sugar in a food processor!

And self-raising flour is your friend. It already has baking powder in it, which means a lovely, easy rise. If you only have plain flour, you can add 1 ½ teaspoons of baking powder per cup of flour. Just make sure to mix it well!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First things first, preheat your oven to 200°C. Grease a 25×30 cm Swiss roll pan and line it with baking paper. This is super important – it stops the cake from sticking!
2. Now, beat those egg whites until you get soft peaks. Gradually add in ½ cup of caster sugar and keep beating until glossy. Then, add the egg yolks one at a time, mixing well after each addition.
3. Sift the self-raising flour three times. I know, it seems like a lot, but it makes the sponge so light! Gently fold in the hot milk/water and the sifted flour into the egg mixture. Be gentle – we don’t want to knock all the air out.
4. Spread the batter evenly into the prepared pan. Pop it in the oven and bake for about 8 minutes, or until it’s springy to the touch. Keep a close eye on it – you don’t want it to overbake!
5. Once baked, turn the cake out onto a surface dusted with the ¼ cup of caster sugar. Carefully remove the baking paper and trim the edges to make a neat rectangle.
6. While the cake is still warm (but cool enough to handle!), roll it up loosely with a clean tea towel. This helps it hold its shape. Once rolled, unroll it, spread with your favourite jam, and re-roll tightly.

Expert Tips

• Don’t overbake the sponge! It should be golden and springy, but still soft.
• Folding is key! It’s a gentle way of combining ingredients without losing air. Imagine you’re carefully turning the mixture over itself.
• Dusting with caster sugar prevents sticking and adds a little extra sweetness.
• Roll while warm! This makes it much easier to get a nice, tight swirl.

Variations

Want to switch things up? Here are a few ideas:

• Fruit Jam Options: Strawberry and raspberry are classics, but apricot, blackcurrant, or even a tangy orange marmalade work beautifully. My friend loves using mango jam for a tropical twist!
• Chocolate Swiss Roll: Add 2 tablespoons of cocoa powder to the flour before sifting.
• Nutella Swirl: Swap the jam for a generous spread of Nutella. My kids always ask for this one!
• Gluten-Free Adaptation: Use a gluten-free self-raising flour blend. You might need to add a little extra liquid to get the right consistency.

Serving Suggestions

This Swiss roll is perfect with a cup of chai or a glass of cold milk. It’s also lovely served with a dollop of whipped cream or a sprinkle of icing sugar. It’s a great addition to any afternoon tea spread or a simple dessert after dinner.

Storage Instructions

Store your Swiss roll in an airtight container at room temperature for up to 3 days. It’s best enjoyed fresh, but it will still be delicious the next day!

FAQs

Let’s answer some common questions:

• What type of jam works best in a Swiss roll? Any jam you like! Thicker jams tend to hold their shape better.
• Can I make this Swiss roll ahead of time? You can bake the sponge ahead of time and store it wrapped tightly in cling film. But it’s best to fill and roll it on the day you want to serve it.
• How do I prevent the Swiss roll from cracking? Rolling it while warm and not overbaking the sponge are the biggest factors.
• What does ‘folding’ ingredients mean? It’s a gentle way of combining ingredients without knocking out the air. Use a large metal spoon and cut down through the mixture, then bring it up and over.
• Can I use all-purpose flour instead of self-raising flour? Yes, but you’ll need to add 1 ½ teaspoons of baking powder per cup of flour.

Enjoy baking (and eating!) this classic Swiss roll. I hope it brings a little sweetness to your day!