Jam Swiss roll
A light, fat free whisked sponge rolled around raspberry jam. Roll it while warm and it will not crack.
- Time40 min
- LevelMedium
- Costabout £0.26 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Grease and line a 33 x 23cm Swiss roll tin with baking paper.
- 2
Whisk the eggs, 75g sugar and vanilla in a large bowl with an electric whisk for 6 to 8 minutes until pale, thick and trebled in volume. The whisk should leave a trail that stays for 3 seconds.
7 min - 3
Sift the flour over and fold in very gently with a large metal spoon, then fold in the hot water. Do not knock out the air.
- 4
Pour into the tin and tilt to level. Bake for 10 minutes, until golden and springy.
10 min - 5
Meanwhile, lay a sheet of baking paper on the work surface and sprinkle with the 2 tablespoons of sugar. Turn the hot sponge out onto it and peel off the lining paper.
- 6
Score a line 2cm in along one short edge. Roll up the sponge tightly with the paper inside and leave for 5 minutes.
5 min - 7
Unroll gently, spread with warmed jam and roll up again without the paper. Place seam side down and leave to cool before slicing.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
