Recipe: How to make a Swiss roll cake with jam
This is my recipe for Swiss roll cake. It’s a nice and easy sponge cake dessert, which impresses my friends every time!
You will need two of everything:
2 dl of sugar
2 dl of flour
2 teaspoons baking powder
1/2 dl of milk
some jam for the filling
Start by preheating your oven to 250°C.
Here’s my milk, but if don’t have milk around you can use water.
The jam I’m using in this recipe is made out of blueberry and raspberry.
Instead of jam you could use nutella, whipped cream with berries or buttercream.
Mix the eggs with the sugar.
Add the flour and the baking powder and mix again.
Add milk and mix again.
Put a sheet of baking paper on a baking tray and pour the mixture onto it.
Spread it out evenly and put it in the oven. Bake for 5-7 minutes.
Meanwhile, put another sheet of baking paper on the table and spread some sugar on it.
Take out your cake from the oven.
It should look something like this.
Put it on the sugared paper “face down” like I’m doing it in the photo.
Wet a clean sponge in cold water and use it to gently stroke the “back” of your cake. This will help to peel off the paper from the cake.
Start peeling off the paper.
Be gentle but fast. The cake shouldn’t turn very cold.
If you’ve done everything right, this is what it should look like at this step.
Spread the jam all over it.
Now roll the cake like a carpet. It’s easier to do it if the cake is still a little bit warm.
Trim the ends.