My Very Easy Swiss Roll
If you only have self-raising flour, caster sugar and eggs in your kitchen, you can make this sponge, it's easy! The real creativity comes after baking, when you can choose your own fillings and transform a simple sponge into something special.
Makes: 6 Servings
Prep Time 10 minutes
Cook Time 12 minutes
Equipment:
- Stand or hand mixer
- Kitchen Scales
- Mixing Bowl
- Measuring Spoons
- spatular
- Swiss Roll Tin
Ingredients:
- 4 lge eggs
- 100 g castor sugar
- 100 g self raising sugar
- 1 tsp vanulla extract
- 200 ml double cream
- 1 tbsp icing sugar
- 1 punnet strawberries
Instructions:
- Heat oven to 200°C (180°C fan).
- Line a Swiss roll tin or shallow baking tray (about 23cm x 33cm) with baking paper.
- Whisk the eggs and caster sugar together until very thick, pale, and tripled in volume. Fold in the flour gently, followed by the vanilla if using.
- Bake for 10–12 minutes until golden and springy to the touch.
- Lay a clean tea towel on the worktop and dust generously with icing sugar. Turn the sponge out onto the towel and carefully peel off the baking paper
- Starting from a short end, roll the sponge up with the towel inside. Leave to cool completely
- Whisk the double cream and icing sugar until it forms soft peaks and mix in your diced strawberries. Ensuring you drain the juice
- Unroll the cooled sponge carefully and spread over the whipped cream and strawberries mix
- Roll up again gently, without the towel
- Dust with icing sugar and slice. Or if your'e bougie, pipe some cream on top and add decoration
Tips / Notes
You can use any Swiss roll recipe, the real magic is in the filling. Be as creative as you like. My personal favourite is strawberries and cream, which feels especially fitting with Wimbledon just around the corner. Fresh strawberries folded into lightly whipped cream make a simple but delicious filling.
I’ve also used tinned fruit with great success. Peaches, mandarins, and fruit cocktail all work well, but be sure to drain them thoroughly first, as excess syrup can make the sponge soggy and difficult to roll. For extra flavour, try adding a little vanilla extract or sifted icing sugar to the cream.
If you have simple tastes just add your favorite jam to the sponge!
Did you make this recipe?
We’d love to see! Tag us @thefoldinglady
