Basic Swiss Roll 2 Versions For Savoury Or Sweet Recipes

SWISS ROLL

Swiss roll image

The ultimate nostalgic treat, make your own Swiss roll sponge with fruity strawberry jam filling. This easy dessert is great for entertaining and birthday parties.

Provided by Member recipe by themaster

Categories Afternoon tea, Dessert, Treat

Time 25m

Number Of Ingredients 5

Ingredients

butter, to grease
2 large eggs
50g caster sugar, plus extra 2 tbsp to dust
50g self-raising flour, sieved
100g strawberry jam

Steps:

Heat oven to 180C/160C fan/gas 4. Grease and line a 16 x 28cm Swiss roll tin with baking parchment.
Beat the eggs and sugar together for 5 mins with an electric hand whisk until thick and pale. Gently fold in the flour in two batches using a large metal spoon. Pour the mixture into the tin and gently ease into the corners. Bake for 10-12 mins until golden and firm. Be careful not to overbake, or the sponge will break when rolled.
While the sponge is baking, sprinkle 2 tbsp sugar over a square of baking parchment. Warm the jam in the microwave for 20 secs.
Turn the baked sponge onto the sugared paper. Peel off the lining paper and spread the sponge with the warm jam. Roll up from the short edge using the paper to help you then cool on a wire rack.

Nutrition Facts : Calories 162 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 24 grams sugar, Fiber 0.3 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

BASIC SWISS ROLL ( 2 VERSIONS FOR SAVOURY OR SWEET)

Basic Swiss Roll ( 2 Versions for Savoury or Sweet) image

For the savoury version use only a pinch of sugar in the mixture. Some suggestions for the savoury: Cream cheese, topped with salami, then rolled up and sliced....cream cheese and grilled peppers etc, cream cheese bacon and mushrooms. Sweet ones can be filled with nutella, jam , cream and peaches etc

Provided by Wild Thyme Flour

Categories Vegetable

Time 30m

Yield 6-8 slices

Number Of Ingredients 7

Ingredients

4 eggs, seperated
1 pinch salt
1 pinch sugar
100 g sugar (* if making the sweet version)
100 g flour
1/2 teaspoon baking powder (add to the flour)
1 tablespoon chopped parsley (for savoury)

Steps:

line a 25cm x 30cm baking sheet and preheat oven to 200C.
whisk the egg whites with a pinch of salt until stiff.
whish the egga yolks with a pinch of salt and a pinch of sugar ( use 100g sugar for the sweet version).
Fold in ( using a whisk) half of the egg whites into the yolk mixture.
Then fold in the sifted flour ( add chopped parsely to the dry flour as well as the baking powder)in 3 batches, alternating with the remaining whisked egg whites.
Bake for 10 minutes until springy to the touch and still pale in colour.
Cool 5 minutes then place on a baking paper which has been dipped in water and squeezed dry.
Placeanother baking paper on top and roll up ( with the paper still inside) until cool. Unroll, remove paper and fill with your favourite filling.
Re-roll and refrigerate until chilled ( about 2 hours).
Serve sliced .

Nutrition Facts : Calories 174.6, Fat 3.5, SaturatedFat 1.1, Cholesterol 141, Sodium 103.5, Carbohydrate 29.8, Fiber 0.5, Sugar 17, Protein 5.9

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