I’ve never thought of making a blackcurrant swiss roll before seeing this recipe. I have to admit that this recipe is not mine, the man of the house baked it for me :-). However, I was so impressed I had to share it with you as it is very light and delicious. You can substitute the blackcurrant jam for any jam, the only stipulation is that it shouldn’t be too lumpy otherwise rolling could get interesting!
I always feel I can justify a piece of sponge cake more than a piece of normal cake as it has no fat. Also this particular swiss roll has no cream or butter cream so even more reason to indulge! Well that is my excuse and I’m sticking to it! The blackcurrant jam adds a nice sharp edge against the sweetness of the sponge cake.
5 large eggs
120g caster sugar + a small amount for the finished Swiss roll
120g plain flour
150g of blackcurrant jam, not lumpy jam.
Method to prepare the Swiss roll mix
- Pre-heat oven to 220°C
- Line tin with greaseproof paper
- Mix eggs and sugar together and whisk until a stiff mixture has been formed. (i.e. firm peaks that don’t collapse)
- Fold in the flour
- Put mixture into tin and level out
- Bake for around 10 minutes (until nicely golden brown)
- While it is cooking, warm the jam to make it easy to spread
Method to put the Swiss roll together:
- Turn the cooked sponge out onto a large sheet of grease proof paper lightly sprinkled in caster sugar
- Carefully peel off the paper from the back of the sponge
- Carefully square the sponge off with a sharp knife or scissors
- Evenly cover the sponge with the warmed jam
- Roll up the sponge into the classic Swiss roll shape using the paper to support it as it rolls. Some people recommend putting a damp tea towel under the paper before rolling but I have not found this necessary
Variations – Substitute just about anything you want for the jam.
Serve a slice with a decent cup of tea :-).
The ingredients are sized for this tin: