Mary Berry Swiss Roll
30 min12 slices
A light sponge cake rolled with jam; eggs and sugar whisked until frothy, folded with flour, baked thin, then rolled while warm.
| prepGrease a 33 × 23 cm (13 × 9 inch) Swiss roll tin and line with baking paper | ||||||
| 4 eggs | Whisk eggs & sugar until light & frothy, 3–4 min | Sift flour, fold gently into mixture | Pour into tin, level, bake, 8–10 min | Turn out onto sugared baking paper, peel backing, trim edges | Score 2 cm from short edge, roll up, cool | Unroll, spread jam, roll tightly |
| 100 g (½ cup) caster sugar | ||||||
| 100 g (⅔ cup) self-raising flour | ||||||
| 4 tbsp jam (raspberry or strawberry) | ||||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.