James Martin Swiss Roll

James Martin Swiss Roll is a light, airy sponge cake rolled around a layer of sweet jam and softly whipped cream. The texture is delicate and springy, with a gentle sweetness that melts in the mouth. It looks impressive once sliced, yet it is surprisingly simple to make at home. This classic bake takes around 35 minutes from start to finish and is ideal for beginners who want a reliable, elegant dessert.

Ingredients

For the Sponge

• 4 large eggs, at room temperature
• 100g caster sugar
• 100g self-raising flour, sifted
• 1 tsp vanilla extract
• Icing sugar, for dusting
• Butter, for greasing
• Baking parchment

For the Filling

• 4–5 tbsp good-quality strawberry or raspberry jam
• 150ml double cream
• 1 tbsp icing sugar

How to Make James Martin Swiss Roll

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Grease a 23 x 30cm Swiss roll tin and line it with baking parchment, making sure the paper comes slightly above the edges.
• Whisk the eggs and sugar: Place the eggs and caster sugar in a large bowl. Whisk with an electric mixer for 4 to 5 minutes until pale, thick and doubled in volume. The mixture should leave a ribbon trail when lifted.
• Fold in the flour: Sift the self-raising flour over the mixture. Gently fold it in using a metal spoon, keeping as much air as possible. Stir in the vanilla extract.
• Bake the sponge: Pour the mixture into the prepared tin and spread evenly into the corners. Bake for 8 to 10 minutes until golden and springy to the touch.
• Roll while warm: Lay a clean tea towel on the work surface and dust it generously with icing sugar. Turn the hot sponge onto the towel and peel away the parchment. Starting from a short edge, roll the sponge up with the towel inside. Leave to cool completely.
• Prepare the filling: Whip the double cream with icing sugar until soft peaks form.
• Assemble the Swiss roll: Carefully unroll the cooled sponge. Spread with jam, then add a layer of whipped cream. Roll it up again gently but firmly, without the towel. Dust with icing sugar before slicing.

Tips for the Perfect Swiss Roll

Why did my Swiss roll crack?

Cracks usually happen if the sponge is overbaked or rolled when too cool. Bake just until springy and roll it while still warm.

How do I keep the sponge light and airy?

Whisk the eggs and sugar until very thick and pale. Fold the flour gently to avoid knocking out air.

Can I use plain flour instead of self-raising?

Yes. Add 1 teaspoon of baking powder to 100g plain flour and sift well before folding in.

What other fillings work well?

Lemon curd, chocolate spread, or fresh berries with cream are all excellent alternatives.

Serving Suggestions

• Serve with fresh berries and extra whipped cream.
• Drizzle with melted chocolate for a richer dessert.
• Pair with afternoon tea or coffee.
• Add a spoon of crème fraîche for balance.

Storage

Room Temperature

Store in an airtight container for up to 1 day in a cool room.

Refrigerator

Keep chilled for up to 3 days. Bring to room temperature before serving for the best texture.

Freezing

Freeze without cream filling for up to 2 months. Wrap tightly in cling film and foil. Defrost at room temperature before filling.

Nutrition

• Calories: 260 kcal
• Carbohydrates: 32g
• Protein: 6g
• Fat: 12g
• Saturated Fat: 7g
• Sodium: 95mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin Swiss Roll

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Light and airy Swiss roll filled with fruity jam and whipped cream. A classic British sponge that is simple, elegant and perfect for afternoon tea.

Ingredients

• 4 large eggs

• 100g caster sugar

• 100g self-raising flour

• 1 tsp vanilla extract

• 4–5 tbsp strawberry or raspberry jam

• 150ml double cream

• 1 tbsp icing sugar

• Icing sugar, for dusting

• Butter and baking parchment for lining

Directions

• Preheat oven to 200°C (180°C Fan). Grease and line a 23 x 30cm Swiss roll tin.
• Whisk eggs and sugar until thick, pale and doubled in volume.
• Fold in sifted flour and vanilla extract gently.
• Spread evenly in tin and bake for 8–10 minutes until golden and springy.
• Turn onto sugared tea towel and roll up while warm. Cool completely.
• Whip cream with icing sugar to soft peaks.
• Unroll sponge, spread with jam and cream, then roll up again.

Notes

• Roll the sponge while warm to prevent cracking.
• Do not overbake or the sponge will dry out.
• Unfilled sponge can be frozen for up to 2 months.