Swiss Roll

Updated at: Thu, 17 Aug 2023 03:43:32 GMT

Step 1

Heat the oven to 425F.

Step 2

Whisk the eggs and sugar in the bowl of a stand mixer fitted with the whisk attachment on high speed, until the mixture is thick and mousse-like, and leaves a ribbon trail when you lift the whisk.

Step 3

Sift the flour and salt onto a sheet of parchment paper, then sift half of it over the egg mixture. Fold it in with a metal spoon, then sift in the remaining flour and salt and fold until the mixture is smooth and streak-free. Gently scrape down the sides of the bowl and check the bottom of the mixture for any pockets of flour.

Step 4

Pour the mixture into the prepared 9x13 baking pan and gently tip the pan so that the mixture flows into the corners and is level. Bake for 9 to 10 minutes until golden brown and springy to the touch.

Step 5

Lay the sheet of parchment paper on the work surface and sprinkle with sugar. As soon as you take the sponge out of the oven, turn it out onto the sugar-coated paper, lift off the pan and peel away the parchment paper that had lined the pan.

Step 6

Turn the sponge so that one of the short ends is closer to you. Using a sharp knife, score a cut 3/4 inch in from the short end - this will help the roll. Starting from that end, gently roll up the Swiss roll with the sheet of paper rolled inside. Place the roll on a wire rack and let it cool completely.

Step 7

To assemble, gently unroll the roll and trim off the edges with a sharp knife. Spread the jam or lemon curd, leaving a 3/4 inch border around the edge. Cover the jam with a layer of whipped cream, keeping the 3/4 inch border.

Step 8

Starting again at the scored end of the roll, gently roll up this time without the parchment paper. Turn the roll seam-side down and sprinkle with sugar before serving.

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