Homemade Swiss Roll with jam and Chantilly Cream

My son has recently discovered a passion for, of all things, Swiss Roll. Unfortunately his idea of a treat is one of those cardboard, synthetic monstrosities that you can buy for 60p from any supermarket. I blame myself because he has been my guinea pig for so many cake recipes that he no longer sees homemade cakes as a treat. All that was about to change!

I didn’t intend to write this blog but having just made this cake, I felt it was too nice a recipe not to share.


6 free range large eggs.

6 oz caster sugar

6 oz self rising flour (sifted)

Jam of your choice

1/2 pt double cream

1 tsp vanilla extract

2 tbsp icing sugar


  1. Crack the eggs into a spotlessly clean food mixer bowl and whisk for 2 mins with the balloon whisk attachment. If you are doing this by hand, the bowl must be placed over a pan of boiling water.
  2. Add the caster sugar and continue to whisk until the mixture is very pale in colour and double in volume.
  3. Fold in the flour gently using a large metal spoon.
  4. Turn into a lined swiss roll tin and tilt the tin to ensure the mixture is evenly distributed.
  5. Bake in a preheated oven at 200 degree C (180 degree fan oven) for 10-12 minutes or until golden and slightly firm to the touch.
  6. Turn out onto greaseproof paper dusted in caster sugar and gently peel off the lining paper.
  7. Trim away the edges, cover with another piece of greaseproof paper and roll up into the traditional swiss roll shape.
  8. Cover with a damp tea towel and allow to cool completely.
  9. Whisk together the cream, icing sugar and vanilla extract until thick.
  10. Unroll the cake, spread a layer of your chosen jam and then the whipped cream.
  11. Reroll the cake using the paper to help you. Dust with icing sugar.
  12. Enjoy!!!


  • Replace 1 oz of the flour with cocoa to produce a chocolate swiss roll
  • Use lemon curd instead of jam and leave out the cream
  • Replace jam with fresh fruit such as strawberries, raspberries or cherries.
  • Make the chocolate sponge as discussed above, fold melted chocolate into the whipped cream and replace the jam with mini marshmallows for a Rocky Road Swiss roll.

The variations are limited only by your imagination!





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