Dessert

Strawberry jam Swiss roll

A soft vanilla sponge, filled with strawberry jam and rolled while still warm, then dusted with icing sugar once cooled.

Total time
57 min
Budget
Small budget
Difficulty
Easy
Servings
6 people
Strawberry jam Swiss roll
This Swiss roll combines an egg-based sponge flavoured with vanilla and a strawberry jam filling. The recipe serves 6 people. Make the sponge, turn it out onto a slightly damp tea towel, then fill and roll it while it is still warm. Let it cool completely before decorating and serving as a dessert or afternoon treat.

Prepare everything

Ingredients

6 pers.

Tick the ingredients you already have.

The Swiss roll sponge

The filling and finishing touch

Maison Perrotte · Sélectionnez nos produits à acheter pour cette recette

  • Gariguette strawberry SignaturePoids - 210g
    Qty: 19,99 €
    Find out more
  • Dream strawberry AlternativePoids - 210g
    Qty: 19,99 €
    Find out more
  • Hazelnut spread AlternativePoids - 210g In place of the jam.
    Qty: 117,90 €
    Find out more
Selection total 9,99 €

Step by step

Method

Follow each step in order.

Active preparation
15 min
Cooking
12 min
Resting
30 min

The Swiss roll sponge

  1. 1

    Prepare the oven and tray

    Start preheating the oven to 180 °C (French thermostat setting 6). Line a baking tray with baking paper and lightly butter the paper.

    180 °C
  2. 2

    Whisk the egg yolks, sugar and vanilla

    Separate the egg whites and yolks. In a large bowl, beat the yolks with the caster sugar until pale and foamy. Add the vanilla extract and mix.

  3. 3

    Whisk and fold in the egg whites

    In another bowl, whisk the egg whites with the salt to stiff peaks. Gently fold them into the egg yolk, sugar and vanilla mixture using a spatula.

  4. 4

    Fold in the flour and spread the batter

    Sift the flour and baking powder over the mixture. Gently fold in with a spatula, then spread the batter evenly over the prepared tray.

  5. 5

    Bake the sponge

    Bake in the oven preheated to 180 °C for 10 to 12 minutes, until the sponge is lightly golden and cooked.

    180 °C
  6. 6

    Turn out the sponge while still warm

    As soon as the sponge leaves the oven, immediately turn it onto the clean, slightly damp tea towel. Carefully remove the baking paper.

The filling and finishing touch

  1. 7

    Fill with strawberry jam

    Spread the strawberry jam over the entire surface of the still-warm sponge in an even layer.

  2. 8

    Roll up the cake

    Roll up the filled sponge while it is still warm. Use the tea towel to form a tight roll, without rolling the towel inside the cake.

  3. 9

    Let the Swiss roll cool

    Let the Swiss roll cool completely before decorating and serving.

  4. 10

    Decorate and serve

    Just before serving, dust the cooled Swiss roll with icing sugar, then cut into slices.