A Swiss roll, with its light sponge cake and fruity filling, is a visually appealing and delicious dessert that's perfect for any occasion.

Here's a step-by-step guide to making this classic treat, starting from scratch.

<h3> Ingredients:</h3>

For the Sponge Cake:

• 4 large eggs

• 100 grams (1/2 cup) granulated sugar

• 100 grams (3/4 cup) all-purpose flour

• 1 tablespoon lukewarm water

For the Filling:

• 1/2 cup fruit jam (such as strawberry, raspberry, or apricot)

For Preparing the Tin:

• Vegetable oil for brushing

• Caster sugar and flour for dusting

<h3> Steps to Make the Swiss Roll:</h3>

<b> 1.Prepare the Oven and Tin:</b>

Preheat your oven to 200°C. Lightly brush the base of a 33cm x 23cm Swiss roll tin with vegetable oil. Cut a sheet of greaseproof paper to fit the base of the tin exactly. Brush the paper with a bit more oil, then dust it with caster sugar and a light sprinkling of flour to prevent sticking.

<b>2. Make the Sponge Batter: </b>

Place the sugar and eggs into a large bowl. Rest this bowl on a tea towel to stabilize it and whisk the mixture with an electric hand whisk for about 10 minutes. The mixture should become pale and thick enough to leave a trail when the whisk is lifted.

Sift half of the flour into the egg mixture and gently fold it in until no traces of flour are visible. Repeat with the remaining flour. Take your time with this step, folding gently to maintain the airiness of the batter. Fold in 1 tablespoon of lukewarm water.

<b>3. Bake the Sponge Cake:</b>

Pour the batter into the prepared tin and use a spatula to smooth it evenly into the corners.

Bake in the center of the preheated oven for 10-12 minutes, or until the sponge is golden, risen, and just firm to the touch.

<b>4. Prepare for Rolling:</b>

While the sponge is baking, place a clean, damp cloth on a work surface. Lay a piece of greaseproof paper larger than the sponge on top and dust it with caster sugar.

When the sponge is baked, run a tool around the edges of the tin to loosen it. Turn the sponge out onto the sugar-dusted paper. Carefully peel off the base paper. Trim off any uneven edges of the sponge.

<b>5. Fill and Roll the Sponge:</b>

Spoon the jam into a bowl and stir to loosen. Spread the jam evenly over the sponge, leaving a small border of clean sponge around the edges.

Make a shallow incision about 1cm in from one short edge of the sponge to help with rolling. Gently start rolling the sponge from the short edge, using the incision as a guide to make the initial turn.

Roll the sponge tightly using the paper to assist. Once rolled, place it seam-side down on a wire rack to cool completely.

Lykkers, we hope you found this guide to making a Swiss roll as delightful to read as the cake is to eat! Share your thoughts, tips, and any photos of your creation in the comments below. Let’s inspire each other with our baking adventures!

Amazing Swiss Roll Cake Recipe

Video by Preppy Kitchen