Short answer
This Swiss roll recipe uses three eggs, caster sugar and plain flour whisked into a fatless sponge, baked in a 33 x 23 cm tin for about 10 minutes and rolled while warm in baking paper. It is then unrolled and filled with jam and whipped cream.
This Swiss roll recipe (UK measures) makes a classic jam and cream roll from three eggs, caster sugar and plain flour. The sponge is whisked until thick, baked for about 10 minutes in a 33 x 23 cm tin and rolled up warm in baking paper. After cooling, the roll is unrolled, spread and rolled again.
What ingredients do you need for a Swiss roll?
A Swiss roll needs only eggs, caster sugar, plain flour and a pinch of salt for the sponge, plus jam and cream for the filling. There is no butter or oil in the sponge.
For the sponge:
- 3 large eggs, at room temperature
- 75 g caster sugar, plus extra for dusting
- 75 g plain flour, sifted
- 1 tablespoon hot water
- A pinch of salt
For the filling:
- 4 tablespoons strawberry or raspberry jam
- 150 ml double cream, whipped to soft peaks with 1 tablespoon icing sugar
You also need a 33 x 23 cm Swiss roll tin, baking paper and a large sheet of paper for rolling.
How do you make a Swiss roll sponge?
Whisk the eggs and sugar until pale and very thick, fold in the flour, spread the mixture in a lined tin and bake for 10 to 12 minutes. Whisking is the key step.
- Heat the oven to 200 C (fan 180 C, gas mark 6). Grease and line the tin with baking paper.
- Whisk the eggs, sugar and salt in a large bowl with an electric whisk for 5 to 8 minutes. The mixture should triple in volume and leave a trail when the whisk is lifted.
- Sift the flour over the surface in two batches and fold gently with a large metal spoon.
- Fold in the hot water to loosen the mixture.
- Pour into the tin, tilt to the corners and bake for 10 to 12 minutes, until golden and springy.
A hot oven and short baking time keep the sponge moist enough to roll.
How do you roll a Swiss roll?
Turn the warm sponge out onto sugared baking paper, trim the edges, score a line near one short edge, then roll the sponge up with the paper inside. Rolling while warm is the step that prevents cracks.
- Lay a large sheet of baking paper on the worktop and dust it with caster sugar.
- Turn the hot sponge onto it and peel off the lining paper.
- Trim about 5 mm from each edge with a sharp knife.
- Score a shallow line 2 cm in from one short edge.
- Roll the sponge up from that edge, with the paper rolled inside.
- Place seam side down on a rack and leave until completely cool.
How do you fill a Swiss roll with jam and cream?
Unroll the cold sponge gently, spread the jam first, add whipped cream and roll it back up again without the paper. The jam goes on first because it sinks slightly into the sponge and acts as glue.
- Warm the jam for 10 seconds in a microwave so it spreads easily, and let it cool.
- Spread the jam over the sponge, leaving a 1 cm border at the far edge.
- Spread the whipped cream over the jam in a thin layer.
- Roll the sponge up from the scored edge, using the paper under it to lift.
- Wrap in paper, chill for 30 minutes and dust with icing sugar before slicing.
Why has my Swiss roll cracked?
A Swiss roll cracks when the sponge is dry, overbaked or rolled cold. A few cracks are normal and are easy to cover with icing sugar.
| Problem | Likely cause | What to do |
|---|---|---|
| Cracks when unrolled | Overbaked or cooled flat | Bake 1 minute less and roll while warm |
| Rubbery sponge | Eggs under-whisked | Whisk until thick and ribbon-like |
| Sponge sticks to paper | Paper not sugared or oiled | Dust with caster sugar |
| Dense bands | Flour not folded in evenly | Fold slowly with a metal spoon |
| Filling squeezes out | Too much filling | Spread thinly and leave a border |
What fillings can you use besides jam and cream?
Any soft, spreadable filling works if it is spread thinly. Lemon curd, chocolate spread, buttercream and fresh fruit with cream are all common choices.
- Lemon curd with whipped cream
- Raspberry jam with vanilla buttercream
- Chocolate hazelnut spread with sliced banana
- Whipped cream with chopped strawberries
- Peanut butter and strawberry jam
For a chocolate version, replace 15 g of the flour with 15 g of cocoa powder and sift them together.
How do you store a Swiss roll?
A Swiss roll with a jam filling keeps for about three days in an airtight container. Cream-filled rolls should be kept in the fridge and eaten within two days.
Wrap the roll in baking paper or cling film so it does not dry out. A roll can be frozen whole for up to a month, wrapped in cling film and foil. Defrost it in the fridge for a few hours and slice with a serrated knife.
What size tin and equipment do you need?
A Swiss roll needs a shallow 33 x 23 cm tin with a rim of about 2 cm, a large mixing bowl, an electric whisk and baking paper. The shallow tin spreads the batter thinly so it bakes fast and rolls easily.
A deeper tin gives a thicker sponge that is harder to roll, so use a baking tray with a low rim if no Swiss roll tin is available. Line the whole tin, pushing the paper into the corners and leaving a little overhang to lift the sponge out. A handheld electric whisk saves a lot of effort, because the eggs must be whisked for several minutes. A large sheet of baking paper and a clean tea towel are useful for rolling.
Can you make a chocolate or other flavoured Swiss roll from this recipe?
Yes, the same recipe converts to other flavours with small changes. Keep the total dry weight the same so that the sponge stays flexible.
- Chocolate: replace 15 g of the flour with 15 g of cocoa powder.
- Lemon: add the zest of one lemon to the whisked eggs and fill with lemon curd and cream.
- Coffee: dissolve 2 teaspoons of instant coffee in the hot water.
- Vanilla: add 1 teaspoon of vanilla bean paste with the hot water.
Fillings such as buttercream, chocolate spread or fresh fruit with cream all suit the plain sponge.
Is a Swiss roll made at Uncle Cake?
Google reviewers mention Swiss rolls among the items at Uncle Cake in the Arcadian Centre, Birmingham, though flavours are not stated in the public listings recorded for this guide. The shop is an Asian cake bakery, so its rolls are likely to differ in style from this British jam and cream recipe.
No price is published, as of November 2026. This guide is independent and takes no orders. The menu page lists what is on record and the hours and location page has the opening times.
Common questions
What size tin do you need for a Swiss roll?
A shallow tin about 33 x 23 cm, often sold as a Swiss roll tin, is the usual size. A slightly larger tray works if the sponge is spread thinner and baked for a minute less.
Why is my Swiss roll rubbery?
A rubbery sponge usually means the eggs were not whisked enough, or the flour was stirred in too hard and knocked out the air. Whisk until the mixture leaves a ribbon trail, then fold gently.
Can I use self-raising flour for a Swiss roll?
Plain flour is traditional, because the volume comes from whisked eggs. Self-raising flour works, but it can make the sponge puffier and slightly harder to roll. Plain flour gives a flatter, more flexible sponge.
Do I need to roll the sponge in a tea towel?
Baking paper alone works well, and a clean tea towel is a good second layer to hold the shape. Dust the paper with caster sugar so the sponge does not stick as it rolls.
How far ahead can I make a Swiss roll?
Make the plain sponge and roll it up a day ahead. Fill it on the day of serving, or fill it up to a day early and keep it chilled, especially if the filling contains cream.
Looking for the basics? Uncle Cake address and opening hours are on the home page.
This article is general information from an independent guide, not from Uncle Cake itself. For the store’s current details see hours and location.