Swiss roll Cake

Swiss roll cakes are one of those classic bakes that never go out of style. Light, airy sponge rolled around a simple filling, they rely more on technique than complexity, making them a wonderful test of baking fundamentals. When baked and rolled correctly while still warm, the sponge stays soft and flexible, creating that signature spiral without cracking. Whether filled with jam, cream, or something more indulgent, Swiss rolls are proof that simple cakes can still be beautifully impressive.

Swiss Roll Cake

Preparation time: 20 minutes

Baking Time: 10–20 minutes

Serves: 6–8

Ingredients

For the cake:

4 large eggs

Pinch of salt

120g caster sugar

5ml vanilla essence

75g cake flour

Zest of 1 orange

For the glaze:

Juice of 1 orange

150g icing sugar

For the filling:

200g raspberry jam

Method

1. Preparation:
   Preheat the oven to 180°C (350°F / Gas Mark 4).
   Line a 23 x 32cm (approx. 9 x 13 inches) Swiss roll tin with baking paper, then grease the paper well with butter.

2. Make the Sponge Batter:
   In a large bowl, whisk the eggs, salt, sugar, and vanilla essence for 8–10 minutes until the mixture is very light, fluffy, and has thickened.
   Sift the flour over the mixture, add the orange zest, and gently fold it in using a spatula.

3. Bake:
   Pour the mixture into the prepared tin and use a spatula to smooth the surface evenly.
   Bake the sponge for 10–12 minutes, or until it is just firm to the touch.

4. Roll the Sponge:
   Place a piece of baking parchment, slightly larger than the tin, on a work surface and dust it generously with icing sugar.
   Carefully flip the hot sponge onto the sugared paper, leaving the original baking paper intact on the bottom.
   Immediately, and with the help of a clean tea towel, roll the hot sponge up tightly from one of the short ends, creating a short, thick roll.
   Set aside to cool completely (about 40 minutes) with the tea towel covering it to retain moisture.

5. Assemble and Fill:
   Once cool, gently unroll the cake.
   Spread the raspberry jam evenly over the surface of the sponge.
   Starting again from the short end, use the underlying baking paper to help you tightly reroll the sponge lengthwise, ensuring the filling stays inside the roll.
   Remove and discard the baking paper.

6. Glaze and Finish:
   For the glaze, add the orange juice and icing sugar to a small saucepan. Heat the mixture gently until the sugar has dissolved and the syrup is smooth.
   Spread the warm syrup evenly over the Swiss roll, dust with a little extra icing sugar, and garnish with fresh berries if desired

Preventing your Swiss roll from cracking comes down to three main factors: using the correct technique, ensuring the sponge retains moisture, and not overbaking it.

Technique 1: Roll While Warm: The sponge is most flexible when it's still warm. Rolling it immediately after it comes out of the oven "sets" its shape memory as it cools, making the final unrolling and filling much easier.

Technique 2: Trap the Moisture

Tea Towel Method: The instruction to cover the rolled cake with a tea towel helps trap steam, which keeps the sponge pliable as it cools.