Dessert

Swiss roll

Swiss RollAustralian Table
1 Item
15M
15M
30M

Ingredients

Method

1.Preheat oven to 180°C. Lightly grease a 26cm x 32cm swiss roll pan and line with baking paper.
2.Using an electric mixer, beat eggs until frothy. Gradually add sugar and beat until thick and pale and mixture holds its shape (this can take up to 10 minutes).
3.Fold flour lightly into egg mixture, a little at a time, followed by milk.
4.Pour mixture into prepared pan. Bake for 10-15 minutes, or until sponge springs back when lightly touched.
5.Place a soft tea towel on bench and sprinkle with extra sugar. Turn cake onto tea towel. Trim edges. Roll up with tea towel. Cool completely on a wire rack.
6.Unroll cake. Spread with jam and cream. Reroll, without tea towel, and transfer to a serving plate. Serve sliced.

Sprinkling caster sugar on a tea towel prevents cake from sticking during cooling. It is very important to roll this cake while hot to prevent cracking.

Note

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