Louise Johncox

Jam Swiss Roll

Preparation info
  • Serves

    8-10

    • Difficulty

      Easy

Appears in
The Baker's Daughter: Timeless recipes from four generations of bakers
The Baker's Daughter

By Louise Johncox

Published 2014

  • About

The Swiss roll may not have its origins in Switzerland but it’s a popular European cake. Dad made various flavours: chocolate, vanilla and coffee. Swiss rolls form the basis for special cakes such as a Christmas log and the decadent chocolate roulade my sister makes with raspberries and cream.

Ingredients

  • 2 eggs
  • 75 g caster sugar, plus extra to sprinkle
  • 75 g

Method

Preheat the oven to 200°C/gas mark 6. Grease a 20 x 30cm Swiss roll tin and line it with baking parchment.

Whisk the eggs and sugar using an electric whisk until the mixture is light and fluffy.

Sift the flour and baking powder into the mixture. Fold this into the egg a