Making Swiss Roll

Preparation info
    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About


To make a Swiss roll, simply use the basic whisked sponge mixture but made with self-raising flour instead of plain to give a better volume. The thin flat cake is rolled and cooled around greaseproof paper so it keeps its characteristic shape. Preheat the oven to 220°C, 425°F, Gas Mark 7