Friday, 7 December 2012

Swiss roll with strawberry jam filling

I have been meaning to make a swiss roll for sooo long, so today I finally went out and bought a tin with high edges (otherwise known as swiss roll tin)...but I still managed to buy the wrong size tin (bought it too big)..but that didn't stop me from making my first ever swiss roll :)

  • Skill level: easy/medium
  • Serves: 7-8 people
  • Prep time: 20 mins
  • Baking time: 12-15  mins
What you will need:

3 large eggs
100g caster sugar (+ extra for sprinkling)
pinch of salt
75g self raising flour, sifted
1 tsp vanilla extract (I added more than this, roughly 2 tsp)
3/4 - 1 jar of strawberry jam (or any jam of your choice)

How to make:

1) Place a bowl over a pan of simmering water, but make sure the base of the bowl is not touching the water. Add the eggs, sugar and salt to this bowl and whisk with an electric whisk for between 5-8 minutes until thick. You can test to see if its thick enough by seeing when you stop whisking, the drips coming from the beaters should sit on the surface of the mixture for a few seconds

2) Once this is done, remove the bowl from the pan, place it on the work surface and whisk for 1-2 minutes until cool

3) Add the sifted flour and vanilla extract, and gently, using a metal spoon, fold in the mixture, trying your best to keep the volume

4) Line a 32.5 x 23cm swiss roll tin with baking paper and pour the mixture into it. Using a palette knife, gently level the mixture into all the corners and smoothen the top.

5) Bake for 12-15 minutes at 200 degrees Celsius until firm and springy to the touch

6) Sprinkle a sheet of baking paper evenly with a thin layer of caster sugar, and carefully turn the swiss roll from the tin onto this baking paper, so that it lies upside down

7) Leave the swiss roll to cool for 5 minutes then carefully peel the baking paper from the cake. Spread the jam over the top of the cake and spread to the edges

8) Make an indent with the back of a knife along one short side, around 2cm away from the edge, and use this edge to start off the rolling process. Gently but firmly roll the swiss roll, using the baking paper to help

9) Once rolled, use the baking paper to keep the cake tightly rolled and in shape until cool

10) When ready to serve, unwrap the cake and place it on a serving dish with the join downwards. Sprinkle with extra caster sugar. Cut off the end pieces to make it look prettier :)

This was seriously yummy!!! MashAllah! Only comment for next time, I wouldn't put the whole jar of jam, probably decrease it to 3/4....but you go according to your taste buds. Enjoy :)


  1. Looks delicious .. I do miss these pics :( sky

  2. Insha'Allah will think of something :) just checking if you're still baking lol

    1. Lol :) yep - it would be difficult if i was made to stop! i hope you do some baking too!

  3. I don't feel like baking anymore :) lost my inspiration

    1. Oh noo!!! Come on...please bake something and leave a comment - let me know how it goes. Surely this blog will give you enough inspiration inshAllah :) if it doesn't - then I have failed miserably!

  4. Nope u haven't failed .. I need to do more :) I will keep an eye on your blog.

    1. Thank youuu :)) i look forward to baking more - and look even more forward to hearing about what you attempt :)

  5. Lovely :D :D :D
    and it does not take long time to make :)

    1. Thank you :) Exactly...quick and quite easy...and very tasty mashAllah..