The best Swiss roll



  • 3 eggs, at room temperature
  • 3/4 cup caster sugar
  • 1 cup self-raising flour
  • 2 tablespoons boiling water
  • 1/3 cup raspberry or strawberry jam
  • 100g low-fat ricotta cheese, whipped


Step 1


Preheat oven to 200°C. Grease and line a 3cm deep, 30cm x 20cm (base) lamington pan.

Step 2

Using an electric mixer, beat eggs and 1/2 cup of sugar for 8 to 10 minutes, or until pale and thick. Transfer to a large bowl.

Step 3

Sift flour over egg mixture. Drizzle boiling water around edge of bowl. Use a large metal spoon to gently fold ingredients together (don’t over-mix). Pour mixture into prepared pan. Bake for 10 minutes, or until a skewer inserted into centre comes out clean.

Step 4

Sprinkle remaining sugar onto a sheet of baking paper. Turn sponge straight from oven onto baking paper. Gently roll up sponge in paper. Wrap in a tea towel. Set aside to cool.

Step 5

Unroll sponge. Remove paper. Spread with jam and ricotta. Re-roll and serve.

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