Simple Swiss Roll

Swiss Roll – A Mary Berry Recipe


♥ 125g of Caster Sugar

♥ 125g of Self-Raising Flour

♥ 4 Medium Eggs

♥ 4 Tbsp of Raspberry Jam

♥ Icing Sugar to Sprinkle

  • Start by preheating your oven to 220C, Gas Mark 7.
  • Then line a Swiss Roll tin with baking parchment then lightly butter the parchment.
  • Place the eggs and the sugar in a bowl and using an electric whisk on a high heat, whisk until pale and thick, and a trail is left when the whisk is lifted.
  • Sift the flour into the mixture and fold in thoroughly, but gently.
  • Pour the mixture into the lined tin and spread it out evenly.
  • Bake the sponge for 10-12 minutes, until it is golden brown and coming away from the edges of the tin.
  • Place a sheet of baking paper slightly larger than the tin on your work surface and liberally dust with caster sugar.
  • Invert the sponge onto the parchment and peel off the parchment attached to the sponge and leave to cool for a few minutes
  • Roll the sponge and baking parchment together and once rolled leave for 2-3 minutes.
  • Unroll the sponge and using warm jam spread it on the sponge making sure to leave a 1 inch gap around the edge.
  • Roll up the sponge fairly tightly making sure all the jam stays inside.
  • Lightly dust the Swiss Roll with icing sugar and it’s ready to serve!

    Simplicity ✿✿✿/5

    Taste ✿✿✿✿/5

    Enjoyability ✿✿✿/5

    Songs I Listened to Whilst Baking:

    • Damselfly – Loyle Carner, Tom Misch
    • Doing Me – RAY BLK
    • The Feeling – The Citrus Clouds
    • High on Humans – Oh Wonder
    • It Ain’t Wrong Loving You – HONNE
    • For You – Fyfe
    • OctaHate – Ryn Weaver
    • There’s Nothing Holding Me Back – Shawn Mendes

    (p.s. Check out all these songs and artists because they are amazing!)

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