Jam Swiss Roll

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By Team Studio Kitchen

When I taste a Swiss Roll it really reminds me of my childhood and of a time without the stress and the frantic pace of today. Simpler times called for simpler food, especially with cakes and desserts, but that doesn't mean they lacked any pleasure. Perhaps it is nostalgic but a well-made Swiss roll with lots of delicious raspberry jam and cream has to be one of the joys of life.

Swiss Rolls are easy to make, especially when you follow Darren's visual step by step assembly instructions photographed by the amazing photographer Patricia Niven.

Time

0

hour

0

minutes

Degree of Difficulty

Medium

Save

1

Portions

8
servings

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Ingredients

Servings

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6 cup eggs, at room temperature
200g caster sugar, plus extra for sprinkling
1 litre vanilla bean, seeds scraped
0½ lemon, fine zest
130g plain (all-purpose) flour
100 ml cream, thickened
1tsp icing sugar (confectioners’ sugar)
70g raspberry jam
1

For the sponge...preheat the oven to 190℃ (375℉).

Grease a 30cm x 20cm (12 x 8 in) baking tray with a 2cm (3/4 in) lip. Line the tray with a sheet of baking paper, exactly the same size as the base. Spray the paper with some canola oil.

Place the eggs, half the vanilla seeds and the lemon zest in a freestanding electric mixer and start to whisk on a medium-high speed.

Place the sugar on a sheet of baking paper on a separate tray and place in the oven for 2 minutes to heat it up. Pour the warm sugar into the bowl with the whisking eggs. Whisk on medium speed until the volume has doubled and you can see thick ribbons in the mixture.

Sift the flour and fold it into the mixture using a metal spoon or spatula. Do this in three stages to maintain aeration.

Spread the batter on the prepared tray using a pallet knife, spreading it evenly to the edges of the tray. Bake for 8 minutes or until the sponge has cooked to n even colour. Remove the sponge fro the oven and let it sit for a minute

 

2

Place a sheet of baking paper (just larger than the size of the sponge) on a work surface. Sprinkle caster sugar over the top. Turn the cooked sponge out onto the sugared paper and remove the paper it was cooked on.

 

3

Using a sharp knife, score a line across the bottom of the sponge 2 cm (3/4 in) from the bottom edge, but do not cut all the way through

 

4

Roll up the sponge while it is still warm, with the sheet of sugared baking paper inside it. Roll from the bottom to top.

 

5

Once rolled, leave to cool for 20 minutes. Prepare the cream and jam filling for the Swiss roll.

 

6

Unroll the sponge and lay it flat again. Place the jam on the sponge.

 

7

Spread the jam evenly over the sponge, leaving a 2cm (3/4 in) gap at the un-scored end.

 

8

Add the cream and spread it over the sponge, again leaving the gap at the un-scored end.

 

9

Starting from the end with the incision, leaving the paper out, roll up the sponge.

 

10

When the sponge is rolled, dust with icing (confectioners') sugar, trim the ends and serve.

 

11

Dust with icing sugar..oh my goodness, you are going to love this.

 

12

Model: Nichole Horvath

Photographer: Patricia Niven

 

1
0 hours 0 minutes

For the sponge...preheat the oven to 190℃ (375℉).

Grease a 30cm x 20cm (12 x 8 in) baking tray with a 2cm (3/4 in) lip. Line the tray with a sheet of baking paper, exactly the same size as the base. Spray the paper with some canola oil.

Place the eggs, half the vanilla seeds and the lemon zest in a freestanding electric mixer and start to whisk on a medium-high speed.

Place the sugar on a sheet of baking paper on a separate tray and place in the oven for 2 minutes to heat it up. Pour the warm sugar into the bowl with the whisking eggs. Whisk on medium speed until the volume has doubled and you can see thick ribbons in the mixture.

Sift the flour and fold it into the mixture using a metal spoon or spatula. Do this in three stages to maintain aeration.

Spread the batter on the prepared tray using a pallet knife, spreading it evenly to the edges of the tray. Bake for 8 minutes or until the sponge has cooked to n even colour. Remove the sponge fro the oven and let it sit for a minute

2
0 hours 0 minutes

Place a sheet of baking paper (just larger than the size of the sponge) on a work surface. Sprinkle caster sugar over the top. Turn the cooked sponge out onto the sugared paper and remove the paper it was cooked on.

3
0 hours 0 minutes

Using a sharp knife, score a line across the bottom of the sponge 2 cm (3/4 in) from the bottom edge, but do not cut all the way through

4
0 hours 0 minutes

Roll up the sponge while it is still warm, with the sheet of sugared baking paper inside it. Roll from the bottom to top.

5
0 hours 0 minutes

Once rolled, leave to cool for 20 minutes. Prepare the cream and jam filling for the Swiss roll.

6
0 hours 0 minutes

Unroll the sponge and lay it flat again. Place the jam on the sponge.

7
0 hours 0 minutes

Spread the jam evenly over the sponge, leaving a 2cm (3/4 in) gap at the un-scored end.

8
0 hours 0 minutes

Add the cream and spread it over the sponge, again leaving the gap at the un-scored end.

9
0 hours 0 minutes

Starting from the end with the incision, leaving the paper out, roll up the sponge.

10
0 hours 0 minutes

When the sponge is rolled, dust with icing (confectioners') sugar, trim the ends and serve.

11
0 hours 0 minutes

Dust with icing sugar..oh my goodness, you are going to love this.

12
0 hours 0 minutes

Model: Nichole Horvath

Photographer: Patricia Niven