Fatless Sponge Swiss Roll

 swiss roll


  • 3 eggs
  • 3 oz caster sugar 
  • 3 oz seived self raising flour


  1. Place the eggs and sugar in a warmed bowl and whisk on speed 6 (Kenwood) until very light and thick. 
  2. Seive in the flour and fold into the mixture using the whisk.
  3. Pre-heat the oven to 425F, 220C, Gas Mark 7, Fan 200C
  4. Grease and line a swiss roll tin.
  5. Spread the mixture evenly perhaps dropping the tin from a few inches.  This will even the mixture around the tin.
  6. Cook for 8-10 mins or until firm
  7. Turn out onto a sheet of greased proof paper sprinkled with sugar.
  8. Spread one with warmed jam.
  9. Roll and allow to cool before releasing from the paper.
  10. Alternatively if cream is to be used as a filling the roll the cake immediately out of the oven and leave to cool.
  11. Once cool, gently unroll it and fill with cream and jam and re-roll.
  12. Sprinkle with icing sugar before serving.