Jam and Cream Swiss Roll
A light sponge rolled with jam and whipped cream — a classic British afternoon tea cake. Rolling the warm sponge up with the baking paper still inside, before it ever meets the filling, trains it to hold its curl instead of cracking when you roll it for real.
Total time
30 min
Prep
20 min
Cook
10 min
Difficulty
medium
Cuisine
British
vegetarian
Ingredients
3eggs
100gcaster sugar
100gself-raising flour
1 tspvanilla extract
4 tbspstrawberry jam
1 cupthickened cream, whipped
icing sugarto dust
Instructions
1
Whisk eggs and sugar until very pale, thick and tripled in volume.
2
Fold in flour and vanilla gently.
3
Pour onto a lined 25x35cm baking tray. Bake at 200°C for 10 minutes.
4
Turn onto a sheet of baking paper dusted with icing sugar. Roll up with the paper inside. Cool 15 minutes.
5
Unroll, spread with jam then cream. Re-roll without the paper. Dust with icing sugar.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
444
Protein
8.3g
Fat
25.2g
Carbs
46.4g
Fiber
0.8g
Sodium
220mg
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