Making a Swiss Roll

The sponge for a Swiss roll is baked in a shallow rectangular tin, then turned out, cooled and rolled around a filling. Follow the whisked sponge technique on the opposite page, using 4 eggs, 125 g sugar and 75 g plain flour. Bake in a 22- x 33-cm Swiss roll tin at 190-200°C, 4-5 minutes. For fillings.

1. Lift sponge out of tin on lining paper and place on wire rack. Let cool.

   

2. Place crust-side down on parchment dusted with sugar. Peel off lining paper.

   

3. Transfer sponge, still on the baking parchment, to a tea towel. Spread over your chosen filling. Fold over 2 cm of sponge along one long edge, using the parchment to guide you. This will make rolling easier.

   

4. Carefully roll up the sponge, using the baking parchment to help. For a tighter roll. Place finished Swiss roll, seam-side down, and dust with icing or caster sugar just before serving.