Vanilla Swiss roll
235 Recipes
Recipe Rating
Preparation Time: 5 minutes
Cook Time: 20 minutes
Serves: Makes 1 roll
Vanilla Swiss roll For variations omit the jam and fill with: either 125 ml fresh cream, whipped with 30 ml castor sugar. Or spread with a 360 g can of Caramel Treat. Or for a hazelnut Swiss roll Add 125 ml (70 g) chopped or ground toasted hazelnuts to dry ingredients. For chocolate Swiss roll Reduce Snowflake self-raising flour to 125 ml (70 g). Mix 60 ml (25 g) cocoa powder and 5 ml instant coffee granules with 60 ml hot water until smooth. Beat with eggs. Fill with whipped cream and sprinkle with a grated peppermint crisp or chopped chocolate. Roll up and sprinkle with more chocolate.
Ingredients
160ml (135 g) castor sugar
50ml water
200ml (110 g) Snowflake self-raising flour
2ml salt
4 extra-large eggs, separate
30ml Castor sugar for sprinkling
100ml (130 g) strawberry or smooth apricot jam, slightly heated
30ml Icing sugar for dusting
Method
- Beat egg yolks and gradually add sugar, while beating constantly, until thick. Add water and beat well.
- Sift flour and salt together. Fold into egg mixture until smooth.
- Beat egg whites until stiff peak stage, and gently fold into cake mixture, using a metal spoon.
- Spoon mixture into a lined and greased 23 x 32 cm Swiss roll an. Bake in a preheated oven at 180 °C for 20 minutes.
- Turn out immediately onto a damp cloth sprinkled with castor sugar. Remove greaseproof paper and trim edges of cake, to ensure rolling without cracking. Carefully roll up cake with cloth (from the short side). Leave for about 5 minutes, then unroll and leave to cool further.
- Spread with jam and roll up. Dust lightly with icing sugar before serving.
