This sponge cake recipe is for making a swiss roll cake. This swiss roll cake recipe is quick to make and is a great cake to serve with friends.
- Caster sugar: 115g
- Eggs (large): 3
- Self-raising flour: 115g
- Raspberry jam: 130g
- Butter: greasing
Getting everything ready
- Lightly grease a swiss roll tin (approx 30cm by 24cm) with a touch of butter. Neatly line the base with greaseproof paper and lightly grease the paper with butter.
- Weigh and measure all ingredients.
- Pre-heat oven to 200°C (Gas Mark 6).
- Break the eggs into a large clean mixing bowl.
- Add the sugar and whisk using an electric whisk until the mixture is light and creamy – this will take a few minutes. The mixture should now be full of air and quite thick.
- Sift the flour into the bowl. Exchange the whisk for a large metal spoon or spatula and gently fold the flour into the mixture – we want to keep as much air in the mixture as possible.
- When the flour has been folded in, pour the mixture into the swiss roll tin. Smooth over using the back of a spoon or spatula.
- Place in a pre-heated oven for about 6-7 minutes until lightly golden in colour and slightly firm to touch.
- While the sponge is cooking, lay a clean cloth on your work surface and place a sheet of greaseproof paper on top. Dust the paper liberally with caster sugar.
- Remove the sponge cake from the oven and run a blunt knife round the edge. Carefully turn the sponge cake out onto the paper that has sugar on. Remove the tin and greaseproof paper from the sponge.
- Mix the jam together until runny and quickly spread over the sponge cake.
- Begin rolling the sponge cake towards you by pulling the greaseproof paper. Ensure the sponge cake is rolling tightly.
- When it has been completely rolled, place the swiss roll cake on a wire cooling rack to cool completely.
- Cut the swiss roll cake into slices and serve.
Cake baking tips
We have put together some great tips on baking cakes, which includes information on skills such as creaming margarine, how to whisk eggs and sugar, use of pastry and the use of yeast