Jam Swiss Roll

Written by on in Cakes, Desserts

After several failed attempts I finally managed to make a perfectly rolled Swiss Roll 🙂 Ever since I saw this recipe online I wanted to prepare it. I simply love the look of it and of course its taste. It is perfect to impress your loved ones with this eye-catching sensational yet easy dessert. Do try it and get impressed 🙂

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Makes: 10 pieces

Preparation time: 10 mins

Baking time: 10 mins

Waiting time: 30 mins

Ingredients

All-purpose flour/Maida – 1/3 cup

Eggs – 4 (yolks and whites separated)

Powdered sugar – ¾ cup

Vanilla extract – ½ tsp

Salt – ¼ tsp

Baking powder – ½ tsp

Fruit jam – 3-4 tbsp

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Procedure:

  1. Sift together the all-purpose flour and baking powder and set aside.
  2. In a large bowl, beat the egg yolks well and add ½ cup of powdered sugar. Mix them well. Add the vanilla extract and flour-baking powder and mix them well.
  3. In a separate bowl beat the egg whites for about 5 minutes or until you get a frothy consistency. It is not necessary to beat till you get stiff peaks, a creamy consistency will work fine.
  4. Add the salt and remaining ¼ cup of powdered sugar and beat well for a minute.
  5. Add this to the egg yolk mixture and fold them or mix them well.
  6. Pour this onto a greased flat baking tray and bake in a pre-heated oven at 190°C for 10-11 mins or until the cake becomes spongy to your touch.
  7. Before removing the cake from oven, place a clean kitchen towel over your counter or work surface and sprinkle a liberal amount of powdered sugar on it.
  8. Remove the cake from oven, using a knife gently release the edges of cake and turn the cake over the sprinkled sugar on your kitchen towel.
  9. Immediately brush the cake with the jam and roll the cake gently from one end using the kitchen towel. You need to do this when the cake is still hot, once the cake cools down it will be difficult to roll it and it will break apart.
  10. Once rolled, cover it up with the same kitchen towel and refrigerate for a minimum of 30 minutes. This will firm up the cake and it will be easy to slice it.
  11. Slice it and enjoy with coffee.

Note:

  1. I did not have electric hand-mixer so it was a bit strenuous to beat the egg yolks but if you have one then it is pretty easy.
  2. It is better if you have a large and flat baking tray for the cake, ideally a rectangular one, but I didn’t have one, so I used a big flat plate greased with cooking oil spray.

Related Images:

33 Comments

  3. i baked for exactly 11 minutes…but tell you what..i saw the mixture was very watery than a normal cake mixture and added 1 tsp maida extra…oooo that is the mistake i think and i totally forgot to tell you that…do you think that is the mistake too????????

    Reply

    • The batter will be very runny… Try once again without adding extra flour. Do it exactly the way I did and I think you shouldn’t have any problem. Also did you use a flat baking tray? The thickness of the cake should be between 1 to 1.5 inches preferably, as thin as possible. So take the best flat and big tray that fits in the oven.

      Reply

      • yeah even i used a flat baking tray. and the thickness was around the same mentioned by you. Yes. I am going to try it again. This is for my son who loves these, and we get from the bakery, but it is not good right. So i thought of baking some at home. By the way, can we use wheat flour instead of maida, as i have heard maida is not good. Also after cooling the cake for 30 minutes will it become any softer??

        Reply

        • Actually I never tried with wheat flour. I am actually planning to do another version with wheat flour and egg substitute. So will update you when I do it 🙂 You have to refrigerate it for 30 mins in an air-tight manner. Cover the same kitchen towel used for the recipe and then you have to cool it. It will stay soft for ever that way, but if exposed it will become dry

          Reply

          • My first try was a total flop yaar. even after taking from the fridge it is like a rubber 🙁 no issues i will certainly try it again. Also the odour of the egg is really high. Is it ok if i whip it using the mixie?

          • hmm sorry about that… actually you will get egg smell if the cake is not completely baked…. hmm do one thing follow my recipe along with measures as it is and do it once again… no need to use mixie… i did not beat it that well so that doesn’t make any difference.. someone posted me a pic today after following my recipe and they got it well so I am sure you will get it

          • wow that is really great atleast someone else has made it…if possible can you share that picture, i can see their out put..mine is totally ugly so i didnt send it to you. I have taken a photograph though, to remind myself of the first flop 🙂

  4. Hi, I tried this recipe. But the end result- my cake looks rubbery. Can you tell me what went wrong? I followed the recipe as you have mentioned here. I am sure you would have experienced the same in one of your failed attempts

    Reply

    • For how long did you bake it? 10-11 mins should be fine. When you touch the cake it should spring back and should feel slightly moist. Also did you beat the egg yolks and egg whites well? The yolks have to be beaten till they become creamy and whites should become fluffy.

      Reply

        • Yes it will be watery and cloudy… I think it was the baking time because the last time I baked it for longer and it was rubbery and broke apart. Bake it exactly for 11 minutes. It will look moist but no problem remove it and roll it when warm. How long did u bake?

          Reply

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