swiss roll

Swiss roll: A delightful sweet treat. Image: Msi Muzi Mathebula.

Swiss roll – Add some sweetness to your day

Explore your culinary skills by whipping together this delightful Swiss roll.

swiss roll

Swiss roll: A delightful sweet treat. Image: Msi Muzi Mathebula.

Don’t you just love a Swiss roll? If yes, have you ever tried to bake your own? If not, here is your chance to put your culinary skills to the test with this easy recipe.

So, what is a Swiss roll? It is a type of rolled sponge cake filled with whipped cream, jam, or icing. This recipe makes use of strawberry jam or apricot jam which adds just enough sweetness to this tasty cake.

Ever wondered if Swiss rolls originated in Switzerland? Although the origin of the term is not entirely clear, there is evidence that this cake probably originated somewhere in Central Europe, most likely Austria.

Irrespective of where this fluffy cake originated from, today it is loved worldwide. So, why not try to bake your own? It will not even take 30 minutes to whip together. After preparing this cake yourself, you will never want to buy it from the shop again as it is so much fun to prepare it yourself.

Let us know in the comments section of this recipe if you have tried this beautiful cake.

Swiss roll recipe

5 from 3 votes
Recipe by Msi Muzi Mathebula Course: DessertCuisine: GlobalDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Cooking time

20

minutes
Total time

25

minutes

Ingredients

  • 135 grams castor sugar

  • 50 ml water

  • 110 grams self-raising flour

  • 2 ml salt

  • 4 extra-large eggs, separated

  • 30 ml castor sugar for sprinkling

  • 130 grams strawberry jam or apricot jam, slightly heated

  • 30 ml Icing sugar for dusting

Method

  • Beat the egg yolks and gradually add the sugar, while beating constantly, until thick. Add water and beat well.
  • Sift flour and salt together. Fold into egg mixture until smooth.
  • Beat egg whites until stiff peak stage, and gently fold into the cake mixture, using a metal spoon.
  • Spoon the mixture into a lined and greased 23 x 32 cm Swiss roll pan. Bake in a preheated oven at 180°C for 20 minutes.
  • Turn out immediately onto a damp cloth sprinkled with castor sugar. Remove the greaseproof paper and trim edges of the cake, to ensure rolling without cracking. Carefully roll up cake with cloth (from the short side). Leave for about 5 minutes, then unroll and leave to cool further.
  • Spread with jam and roll it up. Dust lightly with icing sugar before serving.

Notes

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