Delia Smith Swiss Roll Recipe

This easy Swiss roll is soft, light, and filled with jam for a classic treat. It’s quick to bake and simple to roll—perfect for tea time or dessert!

Ingredients Needed:

• 110g self-raising flour
• 1 level teaspoon baking powder
• 50g spreadable butter
• 2 large eggs
• 110g golden caster sugar, plus extra for dusting
• 1 teaspoon vanilla extract

For the filling and topping:

• 3-4 tablespoons jam
• Caster sugar, for dusting

How To Make Swiss Roll Recipe?

1. Prepare the oven and tin: Preheat the oven to 200°C or Gas Mark 6. Grease a Swiss roll tin (about 30 x 20cm) and line it with baking paper.
2. Mix the batter: Sift the flour and baking powder into a large bowl to add air. Add the butter, eggs, caster sugar, and vanilla extract, then whisk with an electric mixer until smooth and creamy.
3. Bake the sponge: Spread the batter evenly into the prepared tin. Bake for 14-15 minutes until golden and springy to the touch.
4. Prepare for rolling: While the cake bakes, lay a damp tea towel on a flat surface. Place a sheet of baking paper on top, slightly larger than the cake tin, and sprinkle it with caster sugar.
5. Turn out the cake: Once baked, lift the cake out of the tin and flip it onto the sugared paper. Peel off the baking liner, then trim 3mm from the edges to prevent cracking. Cover with a damp tea towel for 2 minutes.
6. Spread and roll: Remove the tea towel, spread the jam evenly over the cake, and make a small cut (about 2.5cm from the edge) along one short side to help with rolling. Roll the cake away from you, using the paper to guide it, then hold it in place for a few seconds to set.
7. Serve: Transfer the Swiss roll to a wire rack and dust with extra caster sugar. Slice and enjoy!

Recipe Tips:

• Sift the flour properly: Always sift the flour and baking powder together before mixing. This helps remove lumps and adds air, making the sponge light and fluffy.
• Don’t overbake the sponge: Bake just until the cake is golden and springs back when touched. Overbaking will make it dry and hard to roll.
• Roll while warm: Flip the cake onto the sugared paper as soon as it comes out of the oven. Rolling while warm prevents cracks and helps it hold its shape.
• Use the small cut trick: Make a small cut about 2.5cm from the short edge before rolling. This helps the roll start smoothly and prevents tearing.
• Spread the jam evenly: Warm the jam slightly before spreading to make it easier to spread without tearing the cake. Use a thin, even layer for the best results.

How To Store Leftovers?

• Refrigerate: Let the Swiss roll cool down first. Then, wrap it in cling film or put it in an airtight container. Keep it in the fridge for up to 3 days.
• Freeze: Wrap the whole roll or slices in cling film, then put them in a freezer bag or container. Freeze for up to 1 month.

Nutrition Facts:

• Calories: 180 kcal
• Total Fat: 6g
• Saturated Fat: 3g
• Cholesterol: 50mg
• Sodium: 60mg
• Potassium: 50mg
• Total Carbohydrate: 30g
• Dietary Fiber: 0.5g
• Sugars: 20g
• Protein: 3g

Try More Delia Smith Recipes:

• Delia Smith Roasted Potatoes Recipe
• Delia Smith Bread Pudding Recipe

Delia Smith Swiss Roll Recipe

Course: DessertCuisine: BritishDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

180

kcal

This easy Swiss roll is soft, light, and filled with jam for a classic treat. It’s quick to bake and simple to roll—perfect for tea time or dessert!

Ingredients

• 110g self-raising flour

• 1 level teaspoon baking powder

• 50g spreadable butter

• 2 large eggs

• 110g golden caster sugar, plus extra for dusting

• 1 teaspoon vanilla extract

• For the filling and topping:

• 3-4 tablespoons jam

• Caster sugar, for dusting

Directions

• Prepare the oven and tin: Preheat the oven to 200°C or Gas Mark 6. Grease a Swiss roll tin (about 30 x 20cm) and line it with baking paper.
• Mix the batter: Sift the flour and baking powder into a large bowl to add air. Add the butter, eggs, caster sugar, and vanilla extract, then whisk with an electric mixer until smooth and creamy.
• Bake the sponge: Spread the batter evenly into the prepared tin. Bake for 14-15 minutes until golden and springy to the touch.
• Prepare for rolling: While the cake bakes, lay a damp tea towel on a flat surface. Place a sheet of baking paper on top, slightly larger than the cake tin, and sprinkle it with caster sugar.
• Turn out the cake: Once baked, lift the cake out of the tin and flip it onto the sugared paper. Peel off the baking liner, then trim 3mm from the edges to prevent cracking. Cover with a damp tea towel for 2 minutes.
• Spread and roll: Remove the tea towel, spread the jam evenly over the cake, and make a small cut (about 2.5cm from the edge) along one short side to help with rolling. Roll the cake away from you, using the paper to guide it, then hold it in place for a few seconds to set.
• Serve: Transfer the Swiss roll to a wire rack and dust with extra caster sugar. Slice and enjoy!

Notes

• Sift the flour properly: Always sift the flour and baking powder together before mixing. This helps remove lumps and adds air, making the sponge light and fluffy.
• Don’t overbake the sponge: Bake just until the cake is golden and springs back when touched. Overbaking will make it dry and hard to roll.
• Roll while warm: Flip the cake onto the sugared paper as soon as it comes out of the oven. Rolling while warm prevents cracks and helps it hold its shape.
• Use the small cut trick: Make a small cut about 2.5cm from the short edge before rolling. This helps the roll start smoothly and prevents tearing.
• Spread the jam evenly: Warm the jam slightly before spreading to make it easier to spread without tearing the cake. Use a thin, even layer for the best results.