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Member recipe

Swiss Roll

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(2 ratings)

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Serves 6

A light and tastey roll wich is good for a pudding or a party snake

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  • 2 eggs
  • 50g caster sugar
  • 50g self raising flour
  • strawberrt jam


    1. put oven on 180c. put shelf near the top of the oven.
    2. line a swiss rool tin 16 by 28cm, with greaseproof paper. grease the pape4r. sieve the the flour onto a plate .
    3. whisk the eggs and sugar untill thick. gently fold in the flour using a metal spoon. pour into the tin.
    4. bake for 8 - 10 mins, untill gloden brown and firm. DO NOT OVERCOOK, or it will break when you try to roll it up.
    5. while the cake is baking, spread the extra suger over a greasproof paper. place a sharp knife and a palette knife beside the paper. wram the jam, in microwave for 20 secs.
    6. when the swiss roll is cooked tip it onto the suger paper. peel off the lining paper trim the edges of the swiss roll.
    7. spread quickly with the warm jam then roll it up, using the paper to help you cool on a wire rack.

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Co0k123's picture
5th Feb, 2016
i have used this recipe a few times it has turned out great just that the quantities are wrong and the spelling is wrong
26th Oct, 2015
Awful recipe. Quantities all wrong, spelling terrible (I count 6 mistakes) I think BBC Good Food should remove this recipe before anyone else wastes ingredients.
lizbob's picture
28th Dec, 2013
How many spelling mistakes can you possibly get in a recipe!!!!!!!
18th Dec, 2011
This is very similar to my recipe, which is here, with pictures ...
11th Nov, 2009
A good simple recipe, use a chunky jam for a substantial filling!
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26th Oct, 2015
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