Swiss Roll


  • Flour- white 255g - wholemeal 75g
  • Sugar 270g
  • Eggs 5
  • Baking powder 25g
  • Water approximately 200ml
  • Jam or lemon curd 360g

Variation- Christmas log- replace appropriate amounts of flour with:-
  • Cocoa 25g

Chocolate Icing-
  • Margarine 240g
  • Syrup 240g
  • Cocoa 60g

  • Glace cherries/green jelly diamonds


  1. Line the lids with greaseproof paper, grease lids and paper, warm the jam.
  2. Sieve white flour and baking powder together twice. Add the wholemeal flour.
  3. Whisk eggs and sugar together until thick.
  4. Fold in the flour, adding the water using slow speed on the mixing machine. The mixture should be runny consistency.
  5. Divide mixture onto lids and bake at once in a hot oven for approx. 15-20 minutes.
  6. Turn out onto greaseproof paper dredged with sugar, spread with jam and roll whilst hot.
  7. Portion each roll.

Variation- Christmas log-
  • Follow method as above, sieving cocoa with white flour and baking powder.

Chocolate icing-
  1. Beat the margarine and syrup to a cream. Sieve the cocoa into the beaten mixture. Beat Vigorously.
  2. Pipe the icing onto the roll to give a log effect.
  3. Dust with icing sugar.
  4. Decorate each slice with a jelly diamond and a tiny piece of glace cherry.