Swiss Roll Recipe - Duerr's

Swiss Roll Recipe

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115g (4 oz) caster sugar
3 large eggs
115g (4 oz) self-raising flour
130g (4½ oz) Duerr’s Rhubarb & Custard Homebaking Jam

Butter for greasing


  1. Neatly line the base with greaseproof paper and lightly grease a swiss roll tin (approx 30cm x 24cm or 12” x 9”) with a little butter.
  2. Pre-heat oven to 200°C (Gas Mark 6).
  3. Break the eggs and put the sugar in a large bowl.
  4. Whisk until the mixture is light and creamy
  5. Sift the flour into the bowl.
  6. Gently fold the flour into the mixture using a large metal spoon or spatula in order to keep as much air in the mixture as possible.
  7. Pour the mixture into the swiss roll tin. Smooth over using the back of a spoon or spatula.
  8. Place in a pre-heated oven for about 6 – 7 minutes until lightly golden in colour and slightly firm to touch.
  9. While the sponge is in the oven, lay a clean cloth on your work surface and place a sheet of greaseproof paper on top. Dust the paper liberally with caster sugar.
  10. Turn the sponge out onto the sugared paper. Remove the tin and greaseproof paper lining it from the sponge.
  11. Stir the rhubarb & custard homebaking jam until spreadable, then quickly spread over the sponge.
  12. Begin rolling the sponge towards you by pulling the greaseproof paper. Ensure the sponge is rolling tightly.
  13. When rolled, place on a wire cooling rack and allow to cool.




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