Swiss roll with cherry jam

    1 hour 25 min

    Sponge cake filled with cherry jam – kids love this!

    1 person made this

    Serves: 10 

    • 3 eggs
    • 100g caster sugar
    • 1 teaspoon baking powder
    • 125g plain flour
    • 240g soured cream
    • 8 tablespoons cherry jam
    • 2 tablespoons icing sugar

    Prep:10min  ›  Cook:15min  ›  Extra time:1hr chilling  ›  Ready in:1hr25min 

    1. Preheat the oven to 200 C / Gas 6. Butter and line a swiss roll tin with buttered foil or buttered greaseproof paper.
    2. Beat eggs with sugar until thick and increased in volume, about 7 minutes.
    3. Add flour and baking powder. Mix thoroughly. Pour the mixture on the prepared swiss roll tin.
    4. Bake until the sponge is slightly golden, about 10 to 15 minutes. It should be springy to the touch, and beginning to shrink away from the sides of the tin.
    5. Lay out a clean tea towel and turn the swiss roll out onto the towel. Take off the paper or foil. Roll the cake up in the towel, and leave it to cool for 10 minutes.
    6. Unroll and spread with soured cream, then distribute jam evenly on top. Roll it up.
    7. Refrigerate for about 1 hour. Dust with icing sugar just before serving.

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