Swiss Roll #2

swiss roll

Swiss Roll #2

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Servings: 1 roll
Calories: 1050
Prep Time 10 minutes
Cook Time 10 minutes


  • 3 eggs
  • 3 oz caster sugar
  • 3 oz plain flour sifted
  • 4 tablespoons raspberry jam
  • caster sugar for dredging


  • Line and grease a 23 x 30-cm/9 x 12 in Swiss roll tin. Whisk the eggs and sugar until very pale and thick enough to leave a trail when the whisk is lifted out.
  • Carefully fold in the flour using a metal spoon. Turn the mixture into the prepared tin, spreading it out very lightly. Bake in a hot oven for 7 - 10 minutes.
  • Meanwhile place a clean tea-towel on a work surface, cover with greaseproof paper and dredge with sugar. Turn the hot Swiss roll on to the paper.
  • Trim off the edges, spread with jam and, using the cloth and paper as a guide, quickly roll up tightly. Dredge with caster sugar and cool on a wire rack.
  • Draw round the base of the tin on a sheet of greaseproof paper, snip in from the corners. Place in the greased tin, overlapping corners, then grease. The paper should be 5 cm (2 in) higher than the tin.


Oven temperature 220°C, 425°F, gas 7
Calories: 1050 kcal
Carbohydrates: 206 g
Protein: 26 g
Fat: 13g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 491 mg
Sodium: 216 mg
Potassium: 336 mg
Fiber: 3 g
Sugar: 124 g
Vitamin A: 713 IU
Vitamin C: 7 mg
Calcium: 104 mg
Iron: 7 mg
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