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Baking & dessert

Jam and cream Swiss roll

Makes 8 slices.

Recipe bywjf.morris
BakingNon-sourdough
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Total time2 hr 1 min
DifficultyModerate
Community ratingNew recipe
Whole recipe38.2g protein
Representative photograph for Jam and cream Swiss roll
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Structure checkedAdaptive recipe data
Serves
8

Clear and checked

Method

Restoring cooking progress…
  1. 01

    Read, weigh and prepare

    5 minHands-on

    Read the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.

  2. 02

    Start heating the oven

    1 minHands-on

    Heat the oven to 180°C fan.

  3. 03

    Allow the oven to heat

    14 minHands-off · check as directed

    Allow about 15 minutes of heating in total and check that the oven has reached 180°C fan.

  4. 04

    Prepare tin and rolling paper

    3 minHands-on

    Line the Swiss-roll tin. Lay fresh parchment on the worktop and sprinkle it with the rolling sugar.

  5. 05

    Whisk and fold sponge

    9 minHands-on

    Whisk sponge eggs, sponge sugar and vanilla for 6–8 minutes until very pale and thick. Sift flour over in stages and fold gently. Spread evenly into the tin corners.

  6. 06

    Load the prepared bake

    2 minHands-on

    Check the oven has reached the stated setting and carefully put in the prepared tray or tin.

  7. 07

    Bake sponge

    11 minHands-off · check as directed

    Bake at 200°C conventional / 180°C fan for 10–12 minutes until springy and lightly golden.

  8. 08

    Turn out and roll warm

    3 minHands-on

    Immediately turn onto the sugared parchment, peel off baking paper and trim crisp edges. Make a shallow line 2 cm from a short edge and roll from that edge with fresh parchment inside the spiral. Do not cut through.

  9. 09

    Cool

    45 minHands-off · check as directed

    Leave wrapped until completely cool.

  10. 10

    Fill and reroll

    8 minHands-on

    Whip filling cream and filling icing sugar to soft peaks. Unroll gently, spread jam and cream leaving a 2 cm far border, then reroll without paper and keep the join underneath. Stop tightening once it holds its shape.

  11. 11

    Chill

    30 minHands-off · check as directed

    Chill for 30 minutes to firm the filling.

  12. 12

    Slice

    2 minHands-on

    Slice with a clean knife.

Equipment check

2 items required

  • 23 × 33 cm Swiss roll tin
  • baking parchment

Check the listed equipment and capacity before you start.

Recipe diagnostics

Checked before you cook.

Structurally checked

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