The Bake Off Swiss Roll is a classic treat that never fails to impress with its light sponge and luscious filling. This iconic dessert has captured hearts worldwide thanks to its perfect balance of fluffy cake and creamy center. Whether you’re a seasoned baker or just starting out, mastering this recipe is a rewarding experience that brings a slice of Bake Off magic into your kitchen.
We love how versatile the Swiss Roll can be, allowing us to customize the filling with everything from jam to chocolate or fresh fruits. It’s a fantastic showstopper for any occasion and a great way to elevate your baking skills. Let’s dive into this foolproof recipe that guarantees a soft, tender sponge and a smooth, irresistible filling every time.
Ingredients
To achieve the perfect Bake Off Swiss Roll, we carefully select ingredients that create a light sponge and a deliciously smooth filling. Below, you’ll find every component needed to master this classic dessert.
For the Sponge Cake
We use simple but precise ingredients to ensure our sponge comes out airy yet sturdy enough to roll without cracking.
- 4 large eggs at room temperature
- 120g (1/2 cup) caster sugar
- 120g (1 cup) plain flour, sifted
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
- 2 tbsp milk
For the Filling
Our filling balances sweetness and creaminess to complement the soft sponge perfectly.
- 200ml (about 7 fl oz) heavy cream
- 2 tbsp powdered sugar, sifted
- 1 tsp vanilla extract
- 4 tbsp fruit jam (classic choices: strawberry, raspberry, or apricot)
- Optional: 50g cream cheese for richer filling
Optional Decorations
Enhance presentation and flavor with these finishing touches:
| Decoration | Description |
|---|---|
| Powdered sugar dusting | Light sprinkle for a classic look |
| Fresh berries | Strawberries or raspberries for added freshness |
| Chocolate drizzle | Melted dark or milk chocolate for richness |
| Edible flowers | For an elegant touch |
Equipment Needed
To master the Bake Off Swiss Roll recipe, having the proper equipment ready makes all the difference. Each tool plays a critical role in ensuring our sponge turns out light and our filling smooth.
Here is the essential equipment list with purpose details:
| Equipment | Purpose |
|---|---|
| 9×13 inch jelly roll pan | To bake the thin, even sponge layer |
| Mixing bowls | For combining sponge and filling ingredients |
| Electric hand mixer or stand mixer | To whisk eggs and cream for perfect texture |
| Silicone spatula | To fold flour gently and spread batter evenly |
| Cooling rack | To cool sponge quickly and avoid sogginess |
| Parchment paper | To line the pan and prevent sticking |
| Clean kitchen towel | To assist in the rolling process without cracking |
| Sieve or fine mesh strainer | To sift flour and powdered sugar for smooth batter/filling |
| Offset or butter knife | To spread the filling uniformly |
We recommend:
- Using an electric mixer to whisk eggs until thick and pale achieving that signature airy sponge.
- Baking in a jelly roll pan lined generously with parchment paper for clean edges and effortless roll-ups.
- Cooling the sponge on a wire rack to keep the bottom from steaming and getting soggy.
- Rolling the cake immediately while warm using a clean kitchen towel dusted with powdered sugar to form the perfect spiral shape.
This selection of tools optimizes each step from mixing to rolling, resulting in our classic and flawless Bake Off Swiss Roll every time.
Prep Work
Before we begin baking our Bake Off Swiss Roll, proper preparation of the baking tray and oven is essential to ensure a perfectly risen and evenly baked sponge.
Preparing the Baking Tray
We start by selecting a 9×13 inch jelly roll pan—the ideal size for this recipe. To prevent sticking and promote easy removal, line the pan with parchment paper ensuring the paper covers all sides and corners. Lightly grease the parchment with butter or non-stick spray to enhance release. Make sure the parchment lies flat to avoid baking marks on the sponge’s surface.
| Step | Detail |
|---|---|
| Choose Pan | 9×13 inch jelly roll pan |
| Line with | Parchment paper covering sides and base |
| Grease | Butter or non-stick spray on parchment paper |
| Flatten Parchment | Smoothen to prevent wrinkles and baking marks |
Preheating the Oven
We need to preheat the oven to the exact temperature for the sponge to rise correctly and bake evenly. Set your oven to 350°F (175°C) for conventional ovens or 325°F (160°C) for fan-assisted ovens. Preheating guarantees our Bake Off Swiss Roll sponge hits the heat straightaway, creating that light, tender texture we want.
| Oven Type | Temperature Setting |
|---|---|
| Conventional | 350°F (175°C) |
| Fan-assisted | 325°F (160°C) |
By meticulously prepping the baking tray and ensuring our oven is at the right temperature, we set the stage for baking a flawless Bake Off Swiss Roll every time.
Instructions
Follow these detailed steps to create the perfect Bake Off Swiss Roll—a light sponge paired with creamy filling, rolled to perfection.
Making the Sponge Batter
- Separate and Prepare: Crack 4 large eggs into a mixing bowl. Add 1 cup of caster sugar.
- Whisk for Volume: Using an electric mixer, beat the eggs and sugar on high speed for 8-10 minutes until pale, thick, and tripled in volume.
- Sift Dry Ingredients: In a separate bowl, sift together:
| Ingredient | Amount |
|---|---|
| Plain flour | 3/4 cup |
| Baking powder | 1 tsp |
| Salt | 1/4 tsp |
- Fold Dry Ingredients: Gently fold the sifted dry ingredients into the egg mixture with a silicone spatula. Use slow, sweeping motions to keep the batter airy.
- Add Flavor and Moisture: Pour in 1 tsp of vanilla extract and 2 tbsp milk. Fold just until combined.
Tip: Never overmix the batter to maintain its lightness.
Baking the Sponge
- Pour Batter: Pour the prepared batter evenly into the lined 9×13 inch jelly roll pan.
- Level Surface: Smooth the surface gently with the spatula.
- Bake: Place in the preheated oven:
| Oven Type | Temperature | Baking Time |
|---|---|---|
| Conventional | 350°F (175°C) | 10-12 minutes |
| Fan-assisted | 325°F (160°C) | 10-12 minutes |
- Check Doneness: Sponge should spring back when lightly pressed and have a pale golden color.
- Remove and Cool: Immediately turn the sponge onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
Preparing the Filling
- Whip Cream: In a chilled bowl, beat 1 cup heavy cream with 2 tbsp powdered sugar and 1 tsp vanilla extract until soft peaks form.
- Add Optional Richness: Fold in 2 oz cream cheese if desired for added creaminess.
- Prepare Jam: Lightly warm 1/4 cup fruit jam (strawberry or raspberry works best) to loosen it.
Pro Tip: Use an offset knife for smooth even spreading.
Rolling the Swiss Roll
- Spread Jam: Evenly spread the warmed fruit jam over the cooled sponge, leaving a small border around edges.
- Add Cream: Layer the whipped cream mixture on top of the jam.
- Roll Up: Using the kitchen towel, gently roll the sponge from one short edge. Roll tightly but carefully to avoid cracking.
- Chill: Wrap the roll in plastic wrap and refrigerate for at least 1 hour to set.
- Serve: Dust with powdered sugar and decorate with fresh berries or chocolate drizzle as desired.
Cooling and Serving Suggestions
Once we have tightly rolled our Bake Off Swiss Roll, the cooling process is crucial to maintain its structure and enhance the flavors. Here is how we ensure the perfect finish:
Cooling the Swiss Roll
- Wrap the rolled sponge in plastic wrap or place it in an airtight container.
- Chill it in the refrigerator for at least 1 hour to set the shape firmly.
- Cooling allows the sponge to relax, making slicing easier and preventing crumbs from falling apart.
- Avoid unwrapping the roll until it is completely cooled to retain moisture.
Serving Tips for the Bake Off Swiss Roll
To serve our Bake Off Swiss Roll perfectly, follow these steps:
- Use a sharp serrated knife for clean even slices.
- Cut with gentle sawing motions to preserve the spiral design.
- Serve each slice on a dessert plate with a garnish of your choice.
Decoration and Presentation Ideas
Enhance the visual appeal and taste with these options:
| Decoration | Description | Serving Tip |
|---|---|---|
| Powdered Sugar Dusting | Light dusting over the roll for elegant look. | Use a tea strainer for even distribution. |
| Fresh Berries | Raspberries, strawberries, or blueberries. | Place decoratively around the slice. |
| Chocolate Drizzle | Melted dark or milk chocolate over the top. | Drizzle in a zigzag for artistic flair. |
| Edible Flowers | Adds color and sophistication. | Edible pansies or violets work well. |
Serving Suggestions for Occasion
We can elevate our Swiss Roll to suit various occasions by pairing:
- A cup of strong tea or freshly brewed coffee for afternoon treats.
- Whipped cream or custard for special celebrations.
- Fresh fruit compote for a light summer dessert.
“Chilling the Swiss Roll is often overlooked but is key to achieving that signature soft, moist texture and clean slices.”
By following these Cooling and Serving Suggestions, we ensure our Bake Off Swiss Roll not only tastes divine but also looks irresistible on any table.
Make-Ahead Tips
To enjoy our Bake Off Swiss Roll at its best, planning ahead can make all the difference. Here are essential make-ahead tips to ensure your Swiss Roll stays fresh, flavorful, and perfectly textured.
Prepare and Chill the Roll in Advance
After rolling the sponge with the creamy filling and jam, wrap it tightly in plastic wrap. Chill the roll in the refrigerator for at least 1 hour, preferably overnight. This resting time allows the sponge to absorb the moisture from the filling, creating a beautifully tender and cohesive roll.
“Patience rewards us with a roll that holds together effortlessly while delivering rich flavors with every slice.”
Storing the Swiss Roll
To maintain optimal freshness and texture, store your roll in an airtight container or wrapped well with plastic wrap. Refrigeration is recommended to prevent the cream filling from spoiling.
| Storage Method | Duration | Notes |
|---|---|---|
| Wrapped in plastic wrap | Up to 2 days | Keep refrigerated |
| Airtight container | Up to 3 days | Prevents drying out |
| Frozen (well wrapped) | Up to 1 month | Thaw in refrigerator overnight |
Freezing the Bake Off Swiss Roll
If we want to make the Swiss Roll more convenient for future occasions, freezing is an excellent option. Wrap the roll tightly in plastic wrap and then in aluminum foil to protect against freezer burn. When ready to serve, thaw the roll in the refrigerator overnight. Avoid microwaving to preserve the delicate texture of the sponge and cream filling.
Tips for Perfect Slicing After Make-Ahead
- Use a sharp serrated knife for clean, even slices.
- For cleaner cuts, dip the knife in hot water and wipe it dry between each slice.
- Allow the roll to sit at room temperature for 10 minutes before slicing for easier handling.
Enhance Flavor with Resting Time
Chilling the roll also deepens the flavors of the jam and cream. If we want to intensify the taste, preparing the roll a day ahead and serving it the next day ensures a rich and well-balanced dessert experience.
By incorporating these make-ahead strategies, we streamline our baking process and guarantee a stunning, delicious Bake Off Swiss Roll ready for any occasion.
Conclusion
Mastering the Bake Off Swiss Roll is within our reach with the right techniques and tools. Its light sponge and creamy filling offer endless opportunities to get creative with flavors and decorations. Whether we’re baking for a special occasion or a simple treat, this recipe delivers consistent, impressive results.
By following the steps carefully and allowing proper chilling time, we can enjoy a dessert that’s both beautiful and delicious. With a little practice, the perfect Swiss Roll becomes a reliable favorite in our baking repertoire. Let’s get rolling and bring this classic delight to our table!
Frequently Asked Questions
What ingredients do I need to make a Bake Off Swiss Roll?
You need large eggs, caster sugar, plain flour, baking powder, vanilla extract, salt, milk for the sponge. For the filling, use heavy cream, powdered sugar, vanilla extract, and fruit jam. Cream cheese is optional for extra richness.
What equipment is essential for baking a Swiss Roll?
Key tools include a 9×13 inch jelly roll pan, mixing bowls, an electric mixer, silicone spatula, cooling rack, parchment paper, kitchen towel, sieve, and an offset knife.
How do I prepare the baking tray for the Swiss Roll?
Line the jelly roll pan with parchment paper and lightly grease it to prevent sticking and ensure easy removal of the sponge after baking.
What is the best way to make the sponge batter?
Whisk the eggs and sugar until fluffy, gently fold in sifted dry ingredients, add vanilla and milk, then carefully combine to maintain the airy texture.
How long and at what temperature should I bake the Swiss Roll?
Bake at 350°F (175°C) for 10-12 minutes in a conventional oven or 325°F (160°C) for 8-10 minutes in a fan-assisted oven until lightly golden and springy.
How should I prepare the filling for the Swiss Roll?
Whip heavy cream with powdered sugar and vanilla until soft peaks form. Optionally, fold in cream cheese for richness. Warm fruit jam slightly for easy spreading.
What is the proper technique for rolling the Swiss Roll?
Spread jam on the cooled sponge, layer with whipped cream filling, then roll tightly using a kitchen towel to shape. Chill wrapped for at least an hour before serving.
How do I store the Swiss Roll to keep it fresh?
Wrap the roll tightly in plastic wrap and refrigerate for up to 3 days. For longer storage, freeze it in an airtight container and thaw before serving.
Can I prepare a Swiss Roll in advance?
Yes, prepare it ahead by chilling overnight. This improves flavor and texture as the sponge absorbs moisture from the filling.
What are some decoration ideas for the Swiss Roll?
Dust with powdered sugar, add fresh berries, drizzle with chocolate, or use edible flowers. Pairing with tea, coffee, whipped cream, or fruit compote enhances serving.