The Ultimate Classic Jam Swiss Roll (Light & Airy Recipe)
There is something purely magical about a classic Jam Swiss Roll. It’s the ultimate nostalgic treat—a beautifully light, cloud-like sponge cake rolled around a sweet, vibrant layer of strawberry jam.
Growing up, baking was always about creating moments of comfort. This recipe is a page right out of that book. Whenever I want to bring a little extra warmth to the afternoon tea table, this is the dessert I turn to. It looks elegant, tastes like a dream, and uses simple pantry staples you likely already have on hand.
Ingredients You’ll Need:
- All-Purpose Flour: 80g
- Baking Powder: ½ tsp
- Granulated Sugar: 140g (divided)
- Eggs: 4 large (separated)
- Salt: A pinch
- Vanilla Extract: 1 tsp
- Strawberry Jam: 150g
- Icing Sugar: For sprinkling and rolling
Step-by-Step Instructions:
- Preheat your oven to 170°C. In a small bowl, combine all-purpose flour and baking powder. Whisk gently to combine and set aside.
- Ensure your mixing bowl and beaters are completely clean and dry. Even a single drop of water or oil can prevent your whites from whipping properly!
- In a clean bowl, add the egg whites and a pinch of salt. Begin beating. Once the whites become slightly foamy, gradually add half of your granulated sugar. Continue beating until the whites form stiff, glossy peaks.
- In a separate bowl, combine the egg yolks with the remaining granulated sugar. Beat these together until the mixture becomes thick, pale, and ribbons slightly when you lift the beaters.
- Gently pour the thick egg yolk mixture into your whipped egg whites. Use a spatula to fold them together carefully, preserving as much air as possible. Next, fold in the vanilla extract. Gradually sift and fold in the flour mixture until just combined and no pockets of flour remain.
- Line a 13x9x2-inch baking tray with baking paper. Pour the smooth batter into the tray, smoothing it out to the edges. Bake at 170°C for 12 to 15 minutes, or until the top springs back lightly when touched.
- While the cake is baking, lay a fresh sheet of baking paper on your counter and generously sprinkle it with icing sugar. As soon as the cake comes out of the oven, flip it directly onto the sugar-dusted paper. Slowly peel off the baking paper that the cake was baked with.
- While the cake is still hot, carefully roll the sponge up tightly with the new baking paper inside. Set it aside and let it cool completely in this rolled position.
- Once completely cool, gently unroll the sponge. Spread the strawberry jam evenly across the surface, leaving a tiny border at the edges. Roll the cake back up tightly (this time without the paper inside!).
- Wrap the Swiss roll and place it in the fridge for about 1 hour to allow it to set firmly.
