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Swiss roll filled with jam
Soft Swiss roll filled with fruity jam

Swiss roll

Author: Flavelo
Recipes Quick Meals Cakes and Desserts
Sponge cake is a pillar of confectionery, but many fear it. Yet the secret is simple: air. Millions of tiny bubbles in the beaten egg inflate the dough in the warm oven, making it tall and light as foam. For the roll, flexibility is key: it must not be overbaked as it dries and breaks, and must be shaped while warm so the dough 'remembers' its shape.
🕒 Prep Time 20 mins
🍳 Cook Time 12 mins
⌛ Total Time 50 mins
🍽️ Servings 8 servings
🔥 Calories 220 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Electric whisk
  • Sieve
  • Baking parchment
  • Clean tea towel
  • Spatula

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs

Instructions

1 ✓

Preheat the oven to 180°C (conventional). Line a large baking tray with baking parchment.

Tip: The oven needs to be fully hot when the dough goes in so the gas bubbles start expanding immediately.
2 ✓

Separate the eggs (optional, but safer). Or whisk the whole eggs with the sugar until (approx. 8-10 mins) you get a very pale, thick cream which holds a trail when you 'write' with the whisk.

Tip: This is the 'ribbon' stage. Here we work in the air which gives the sponge its structure.
3 ✓

Mix the baking powder into the flour, then sieve into the egg foam in 2-3 batches.

Tip: Sieving loosens the flour so it won't be lumpy and won't weigh down the foam.
4 ✓

Using a spatula, fold the flour in with large, gentle movements. Do not beat wildly!

Tip: The goal is not to break the air bubbles we just worked hard to beat in.
5 ✓

Pour the mixture onto the tray, smooth out evenly. Bake for 10-12 minutes.

Tip: It's done when the top is golden brown and if you press gently with your finger, the dough springs back.
6 ✓

Prepare a clean tea towel, damp (or sprinkled with icing sugar). Turn the hot sponge onto it, peel off the baking parchment, and roll up tightly with the cloth. Leave to cool like this.

Tip: Rolling up 'teaches' the dough the shape. If it cools like this, it remains elastic and won't break when filling.
7 ✓

When cool, unroll, spread with jam, and roll back up (without the cloth this time).

Tip: Don't put too much jam on the edge as it will squeeze out when rolling.

Recipe FAQ

Why did it crack when rolling?
Either you overbaked it (dried it out), or let it cool completely before rolling. Steam helps flexibility, which is why it must be rolled warm.
Why did the sponge collapse?
You opened the oven door too soon, or knocked the air out of the foam when mixing.

Ingredients

  • 120 g Plain flour
  • 120 g Granulated sugar
  • 4 pcs Eggs (room temperature)
  • 1 tsp Vanilla extract
  • 1 tsp Baking powder
  • 200 g Apricot jam (or to taste)
  • 50 g Icing sugar (for dusting)