Swiss roll

Swiss Roll


This is a easy to make Swiss roll which is made in 15 minutes. You can fill it with just jam or like me I used jam, and whipped cream and fresh raspberries.



6 servings

Prep time

20 minutes

Cooking time

15 minutes


  • Melted butter, to grease

  • 4 eggs, separated

  • 125 grams caster sugar

  • 1 tsp vanilla extract

  • 75 grams plain flour, sifted

  • icing sugar to dust

  • 1/4 cup blackberry jam

  • half punnet fresh raspberries

  • 1 cup thickened cream, whipped


  • Preheat oven to 180 C. Brush a 24 x 30 cm Swiss roll pan with melted butter and line with baking paper.
  • Use an electric beater to beat egg yolks, sugar and vanilla in a bowl until a ribbon trail forms when the beater is lifted.
  • Use clean beaters to beat egg whites in a clean bowl until soft peaks form. Fold into yolk mixture. Sift over flour and use a metal spoon to gently fold until combined.
  • Pour into prepared pan. Bake in oven for 15 minutes or until a skewer inserted into the centre comes out clean. Remove from oven. Cover with baking, then a damp tea towel. Set aside for 3 minutes to cool.

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