How to roll up a Swiss roll

Points to remember

  • Take a large sheet of baking parchment and sprinkle liberally with caster sugar.
  • Carefully flip the warm sponge onto the parchment and peel the baking paper away from the sponge.
  • Score a line along the bottom of the sponge, approximately 2.5cm away from the edge. Don’t cut all the way through.
  • Using the line scored, roll the sponge up tightly and leave to cool completely.
  • When the sponge is cool, unroll it gently.
  • Spread the jam filling evenly over the surface of the sponge leaving an 8-10cm gap at one end.
  • Spoon the cream onto the jam and spread with a palette knife.
  • Pulling the paper tightly towards you, slowly ease the sponge over the filling.
  • Serve with the open edge on the bottom to keep it tightly rolled