Your best Swiss roll recipe and tips please

[MagnoliaMix]

Fairly experienced baker, but have never made a Swiss roll. Need to make one in a hurry for a friend who loves them. Please MN, do you have a good recipe for me ?

Buy one ready made! I'm quite a decent baker, but whenever I've tried Swiss Roll in the past has been an absolute disaster. Wishing you better luck.

*it has been

Find a Delia Smith/Mary Berry/BBC Good Food recipe. Standard recipe. Do not overbake - takes about 10 mins.

Best tips are to score across the sponge for the start of the roll. If you're using something other than jam or in addition to jam to fill it, roll it up with baking parchment inside. Once cool, unroll and add the filling then re-roll. Stops it cracking.

I've only ever made a Swiss roll once, that was back in the 60s in domestic science/cookery class at secondary school and that's exactly how we did it.

Ok, thank you, wish me luck !!!

I'm going to make one today too now - feeling inspired as I really like Swiss roll. The last one I did was a chocolate Yule log a few years ago.

They are all basically same recipe, equal ounces of sugar/flour to number of eggs so say 3 egg one you use 3 ozs caster sugar and 3 ozs flour. I prefer the method of separating eggs, beat whites a little then add sugar then beat until stiff, add egg yolks but literally only give a couple of turns of mixer to blend them in, doesn't even matter if not fully mixed in as you will be folding in the flour. Beating in the yolks too much deflates the egg white as they are fat. This is a very thick mixture as it's at full volume due to beating egg whites first so dollop it around the tin and spread gently with palette knife, it will not flow so plenty dollops! Don't overbake and I roll as soon as out of oven, trim edges the tiniest bit so that there are not stiff edges to affect the smooth roll, I turn out onto sugared parchement and roll up with that paper inside, leave until cool and then unroll and fill.

Whisk the first bit for as long as it tells you too as this makes a real difference.ita not like your average sponge.the colour really does need to change.id say it's five minutes ish with the whisk.then fold in the flour.
Be confident! When rolling just roll roll roll don't panic and stop start oh shit it lol
Don't overtake as this aids cracking
Flip out onto a sqaure parchment covered in caster sugar.
Always fill with buttercream and strawberry jam.someyimes helps if you slightly warm jam first but then be careful of adding your buttercream.
My go to recipe and never fails is

Ingredients
butter, to grease
2 large eggs
50g caster sugar, plus extra 2 tbsp to dust
50g self-raising flour, sieved
100g strawberry jam
Method
STEP 1
Heat oven to 180C/160C fan/gas 4. Grease and line a 16 x 28cm Swiss roll tin with baking parchment.

STEP 2
Beat the eggs and sugar together for 5 mins with an electric hand whisk until thick and pale. Gently fold in the flour in two batches using a large metal spoon. Pour the mixture into the tin and gently ease into the corners. Bake for 10-12 mins until golden and firm. Be careful not to overbake, or the sponge will break when rolled.

STEP 3
While the sponge is baking, sprinkle 2 tbsp sugar over a square of baking parchment. Warm the jam in the microwave for 20 secs.

STEP 4
Turn the baked sponge onto the sugared paper. Peel off the lining paper and spread the sponge with the warm jam. Roll up from the short edge using the paper to help you then cool on a wire rack.

My first attempt was a bit of a disaster: dense cake, which cracked immediately on rolling to make a sort of unappealing cream sandwich. But I hadn't yet seen these tips, for which many thanks ! Going to give it another go.