Swiss roll

  • 15 mins preparation
  • 15 mins cooking
  • Makes 1 Item
  • Print


Swiss roll
  • 3 eggs
  • 3/4 cup (165g) caster sugar, plus 1/4 cup (55g) extra, for rolling
  • 3/4 cup (110g) self-raising flour, sifted
  • 2 tablespoon hot milk or water
  • 3/4 cup (240g) strawberry jam
  • 300 millilitre cream, whipped


Swiss roll
  • 1
    Preheat oven to 180°C. Lightly grease a 26cm x 32cm swiss roll pan and line with baking paper.
  • 2
    Using an electric mixer, beat eggs until frothy. Gradually add sugar and beat until thick and pale and mixture holds its shape (this can take up to 10 minutes).
  • 3
    Fold flour lightly into egg mixture, a little at a time, followed by milk.
  • 4
    Pour mixture into prepared pan. Bake for 10-15 minutes, or until sponge springs back when lightly touched.
  • 5
    Place a soft tea towel on bench and sprinkle with extra sugar. Turn cake onto tea towel. Trim edges. Roll up with tea towel. Cool completely on a wire rack.
  • 6
    Unroll cake. Spread with jam and cream. Reroll, without tea towel, and transfer to a serving plate. Serve sliced.


Sprinkling caster sugar on a tea towel prevents cake from sticking during cooling. It is very important to roll this cake while hot to prevent cracking.