Classic Swiss Roll Recipe
A light and fluffy Swiss roll made with a delicate sponge cake, filled with whipped cream and your favorite jam or curd. Perfect for afternoon tea, celebrations, or an elegant homemade dessert.
Ingredients
For the Sponge Cake
- 4 large eggs room temperature
- ½ cup granulated sugar
- ¾ cup + 1 tbsp all-purpose flour
- Pinch of salt
- Extra sugar for sprinkling
For the Filling
- ½ cup fruit jam lemon curd, or orange curd
- 1 cup heavy cream whipped to soft peaks
Instructions
- Preheat the oven to 425°F (220°C). Grease a 9 x 13-inch baking pan and line it with parchment paper.
- Whisk the eggs and sugar on high speed until thick, pale, and mousse-like, leaving a ribbon trail when lifted.
- Sift together the flour and salt. Gently fold half into the egg mixture, then fold in the remaining flour until smooth.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 9–10 minutes, until golden brown and springy to the touch.
- Place a sheet of parchment paper on the counter and sprinkle with sugar.
- Turn the hot sponge onto the sugared parchment and carefully remove the baking paper.
- Score a shallow line about ¾ inch from one short end.
- Roll the sponge up with the parchment paper inside and let cool completely on a wire rack.
- Unroll the cooled sponge and trim the edges if desired.
- Spread the jam or curd evenly, leaving a small border around the edges.
- Spread the whipped cream over the filling.
- Roll the cake back up without the parchment paper.
- Place seam-side down, sprinkle with sugar, slice, and serve.
Notes
- Roll the sponge while still warm to prevent cracking.
- Use room-temperature eggs for maximum volume.
- Raspberry jam, strawberry jam, lemon curd, and orange curd all work beautifully.
- Store covered in the refrigerator for up to 3 days.