Swiss Roll with Strawberry Jam Filling

Swiss rolls - I'm not sure why they are called "Swiss" rolls but this spongy egg-y cake reminds me of what we used to eat as kids. Mum used to buy swiss rolls for us when we were little - we would have them during recess, or as an afternoon snack, or after dinner dessert. You may wish to use buttercream inside your swiss roll but I opted for strawberry jam this time around. I'm actually thinking of making a Chocolate Swiss Roll soon - next time with chocolate buttercream and cherries soaked in rum - I'll post the recipe and photos up when I do make it. Watch this space.


Swiss Roll with Strawberry Jam Filling

3 eggs
1/2 cup caster sugar
3/4 cup self-raising flour
2 tbsp boiling water
1/2 strawberry jam
2 tbsp vanilla sugar
icing sugar, for dusting

- Preheat the oven to 180C
- Line a 20x30 shallow baking tin with baking paper. Grease the paper and the sides of the tin.
- Beat eggs until it becomes thick and creamy
- Add in sugar, beat until dissolved
- Sift the flour and fold this into the egg/sugar mixture. Add in water. Combine well.
- Spread the mixture into the baking tin
- Bake for 8-10 mins until it turns a slight golden brown
- Warm jam in a saucepan. Do not let it burn.
- Before removing the cake from the oven, line a piece of parchment paper on your kitchen-top. Sprinkle the parchment paper with vanilla sugar.
- Remove cake from the oven and turn immediately on top of the sugared parchment paper
- You'll be rolling the cake from the short side so when you spread the warm jam on the hot sponge cake, keep a 1cm edge at the end uncovered with jam. If you don't, you will end up with jam spillage when you finish rolling up the cake
- Place on a wire rack to cool
- When cooled, sprinkle with icing sugar
- Serve with ice cream/cream if you are having this as dessert