By Nakiya Menzies
Page views: 75578Thanks to our recipe club member for submitting this swiss roll recipe.
20 reviews
3 medium eggs
75 g Chelsea Caster Sugar
75 g Plain Flour
1 Teaspoon Chelsea Caster Sugar for dusting
Sprinkle of Chelsea Icing Sugar for the final touches
1/4 cup jam
1. Preheat the oven to 200⁰C, gas mark 6. Grease and line the swiss roll tin with baking parchment. 2. Using an electric hand mixer, whisk the eggs and sugar together in a large bowl until thick and creamy and leaves a trail. Sieve the flour and fold into the mixture carefully with 1 tbsp hot water, trying not to knock out too much air. 3. Place into the prepared tin and tilt the tin to level the mixture, making sure it goes right into the corners. Bake for 10-12 minutes until springy to the touch. 4.Dust a large piece of baking parchment with caster sugar and turn the sponge out onto it. Trim off the hard edges and make a dent along the width, 1cm in. From this end, roll it up with the paper in the middle. Cool on a wire rack. 5. Once cooled unroll and spread the jam all over the sponge until it is spread evenly.
My tin (280x180 mm) turned out to be too small as the sponge rose too high to roll, Next time I'll use 2/3 quantities or a larger tin. Otherwise the sponge was perfect.
It was amazing !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I would have it every day.
Quick and easy to make. Very nice sponge texture which takes very little ingredients. I used half a jar of strawberry jam but it was lovely. Froze half and had it with ice cream next day which is so very much like arctic roll. I guess its quite versatile.
This recipe is very much like the one I used as a defence force cook 30 years ago. It's simple and gives reliable results when used in bulk. I quadrupled this recipe then divided it in half for two Swiss rolls and with the addition of cocoa at the flour folding stage, two chocolate rolls. Results were brilliant.
This was an absolute fail! I do not recommend baking this at all. The sponge was sticky even though I thought i left it in the oven for longer than needed. Rolling the sponge didn’t work either even though I did everything that it said. I don’t recommend making this!
It’s a really tasty recipe, but the bottom was a bit rubbery, and the method has ingredients that weren’t mentioned? Very happy though!
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