Swiss roll

Swiss roll
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  • Serves: 8
  • Complexity: medium


  • 3 eggs
  • 100g + 2 tbsp sugar
  • 100g all-purpose flour
  • 1 tsp icing sugar
  • 1 cup jam, cherry or wild cherry (or any jam or marmalade you prefer)
  • 100g canned cherries, drained and mashed in the blender
  • a little butter


    1. Grease a large baking tin (33cm x 23cm) with butter. Line with parchment paper and grease that wil butter, too. Preheat the oven to 220C for at least 15 minutes. 

    2. To an ovenproof bowl, add the eggs and 100g sugar and beat using a mixer over a pot of boiling water, until you have a creamy, frothy mixture, very light yellow in colour.

    3. Remove the bowl from the heat and beat with the mixer for 2-3 more minutes, away from the heat. Sift the flour and add to the egg mixture, together with 1bsp hot water, and mix using a metal spoon. Pout the mixture into the baking tin and spread using a spatula. Bake for 8-10 minutes in the oven, until golden. 

    4. Meanwhile, on a flat surface, spread a piece of parchment paper, and sprinkle with icing sugar. Transfer the baked sponge onto it, and carefully remove the parchment paper on which you baked it. Start from the edges and, using a sharp metal knife, remove the marchment paper from any spots where it is stuck.

    5. While the sponge is still warm, spread the jam and the mashed cherries. Start rolling the sponge. Place the roll on a griddle so it can cool on all sides for 30 minutes. Sprinkle with icing sugar, using a fine sieve. 


You can use any jam or marmalade you like (orange, apricot, peach, etc), shop bought or home made. For a richer flavour, sprinkle roughly chopped walnuts, almonds or hazelnuts over the jam before rolling