Swiss Roll Print

Swiss Roll

Serves 8-10


4 eggs
125g caster sugar, plus 3 tbsp for sprinkling or use icing sugar for dusting.
2 tbsp warm water
1 tsp vanilla extract
125g plain flour

For the filling
6 tbsp raspberry or strawberry jam
225ml double cream, whipped

Equipment 10"X15" swiss roll tin


  1. Preheat the oven to 190°C/Gas 5.
  2. Line the base of the baking tin with parchment or baking paper.
  3. Whisk the eggs and caster sugar together in a large bowl or in an electric food mixed until light and fluffy, then add the water and vanilla extract.
  4. Sift in the flour, about one third at a time, and fold it into the mixture using a large metal spoon.
  5. Pour the mixture gently into the prepared tin and bake in the oven for 12-15 mins, or until the center of the cake is slightly springy and the edges have shrunk a little from the sides of the tin.
  6. Spread out a piece of baking or parchment paper (slightly larger than the tin in size) on a work surface and sprinkle evenly with caster sugar (this prevents the roll from sticking to the paper)
  7. Turn onto the sugared baking paper, then carefully remove the tin and greaseproof paper from the bottom of the cake.
  8. Place another sheet of greaseproof paper over the Swiss roll and begin to roll it up starting at either of the longest ends.
  9. Place a slightly damp, clean tea towel over the cake while it cools - this will prevent it drying out and cracking.
  10. When the cake is cool, carefully unroll it, spread it evenly with the jam, followed by the whipped cream.
  11. With the longest side facing you, roll it up away from you, then transfer to a plate to serve.
  12. Sprinkle with caster sugar or dust with icing sugar to finish.
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