James Martin Swiss Roll recipe is a masterclass in making a feather-light sponge that rolls perfectly without cracking. While many home bakers fear the “roll,” James Martin’s method simplifies the process by using a classic fatless sponge ratio and a clever damp tea towel trick. The result is an airy, golden cake spiraled with sweet jam and fresh whipped cream—a nostalgic centerpiece that is far superior to any shop-bought version.
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Why You Will Love This Swiss Roll Recipe:
- No Cracking: The specific ratio of eggs to flour and the “damp towel” rolling technique ensure the sponge remains pliable and moist.
- Light as Air: This is a fatless sponge (no butter in the batter), meaning it relies on whisked eggs for volume, resulting in a cloud-like texture.
- Nostalgic Flavor: It captures the classic taste of childhood teatime but with fresh, high-quality ingredients.
- Quick Bake: The thin sponge takes only 10 to 12 minutes in the oven, making it a surprisingly fast dessert to whip up.
- Versatile: Once you master the sponge, you can fill it with anything from lemon curd to chocolate ganache.
James Martin Swiss Roll Ingredients
The Sponge
- 6 medium eggs
- 160g caster sugar (plus extra for dusting)
- 160g plain flour, sifted
The Filling
- 300ml double cream (heavy cream)
- 1 tbsp vanilla bean paste or vanilla extract
- 150g strawberry or raspberry jam (good quality)
- 200g fresh strawberries or raspberries (optional, for inside)
- Icing sugar (for dusting)
How To Make James Martin Swiss Roll
- Preheat & Prep: Preheat your oven to 180°C (350°F) / Fan 160°C. Grease a 22cm x 32cm (approx 9×13 inch) Swiss roll tin and line the base and sides with baking parchment.
- Whisk Eggs and Sugar: Place the eggs and 160g caster sugar into a large mixing bowl (or stand mixer). Whisk on high speed for about 5 to 8 minutes.
- The Ribbon Stage: You need to whisk until the mixture is very pale, thick, and has tripled in volume. When you lift the whisk, the trail should stay on the surface for a few seconds before sinking back in. This is crucial for the structure.
- Fold in Flour: Sift the flour over the egg mixture. Using a large metal spoon or spatula, gently fold the flour in. Cut through the middle and scoop up the sides. Do not beat or over-mix, or you will knock out the air you just whisked in.
- Bake: Pour the mixture gently into the lined tin. Use a spatula to ease it into the corners and level the top. Bake for 10 to 12 minutes.
- Doneness: The sponge should be golden and springy to the touch. If you press it lightly, it should bounce back.
- The Rolling Trick: While the cake is baking, lay a clean, damp tea towel on the work surface. Place a sheet of baking parchment on top of the towel and sprinkle the parchment generously with caster sugar.
- Roll Warm: Turn the hot sponge out onto the sugared parchment. Peel off the baking paper from the bottom of the sponge. Score a shallow line about 2cm in from one of the short edges (do not cut all the way through; this helps the roll start). Tightly roll up the sponge with the parchment paper inside (starting from the scored end).
- Cool: Leave the rolled sponge to cool completely. This trains the sponge to hold the curled shape without cracking later.
- Fill: Once cool, gently unroll the sponge. Spread the jam generously over the surface. Whisk the double cream and vanilla until soft peaks form, then spread this over the jam. Scatter fresh berries on top if using.
- Re-roll: Carefully roll the sponge back up (without the paper this time). Transfer to a serving platter, seam-side down. Dust with icing sugar before serving.
Recipe Tips
- Room Temperature Eggs: Use eggs that are at room temperature; they whisk up to a greater volume than cold eggs.
- The Damp Towel: The moisture from the towel underneath the parchment keeps the sponge soft while it cools, preventing the dreaded dry cracks.
- Don’t Overbake: If you bake the sponge too long, it becomes like a biscuit and will snap when you try to roll it. Watch it closely after 10 minutes.
- Score the Edge: That small cut (score) at the start helps you get a tight spiral right from the beginning, rather than a loose, flat center.
What To Serve With Swiss Roll Recipe?
This Swiss Roll cake is light enough to be served as part of an Afternoon Tea alongside scones and sandwiches. For a dessert course, serve a thick slice with extra fresh berries and a drizzle of single cream or custard. It is also delightful with a simple cup of Earl Grey tea.
How To Store Leftovers Swiss Roll ?
- Refrigerate: Because of the fresh cream filling, this cake must be kept in the fridge. Store in an airtight container for up to 2 to 3 days.
- Freeze: You can freeze the unfilled sponge rolled in parchment for up to 1 month. Defrost fully before unrolling and filling. Filled Swiss rolls do not freeze well as the cream can split and the sponge becomes soggy.
How To Reheat Leftovers Swiss Roll?
Important Rule: Do not heat Swiss Roll , or the cream filling will melt into a puddle.
- Serve Chilled: Swiss roll is traditionally served cold or at cool room temperature.
FAQs
Usually, this happens because the sponge was overbaked (too dry) or it wasn’t rolled while it was still hot. The u0022memoryu0022 of the roll needs to be set while the proteins are still pliable.
James Martin's Saturday Morning
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Check Price: £12.50 »Yes, substitute 30g of the flour for 30g of high-quality cocoa powder. Sift the cocoa with the flour before folding it in.
Yes, If you want a longer shelf life (so it doesn’t need refrigeration), you can fill it with vanilla buttercream and jam.
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Swiss Roll Nutrition Facts
Serving Size: 1 slice (1/8th of roll)
- Calories: 320 kcal
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 140mg
- Sodium: 60mg
- Total Carbohydrate: 42g
- Dietary Fiber: 1g
- Sugars: 28g
- Protein: 5g
James Martin Swiss Roll
Course: Dessert, Breakfast, SnacksCuisine: British, AmericanDifficulty: Easy8
servings20
minutes12
minutes320
kcalJames Martin’s Swiss Roll is the definitive guide to the classic British teatime treat. By using a “fatless” sponge method—whisking eggs and sugar to the ribbon stage—James creates a cake that is incredibly light and airy. The secret lies in rolling the sponge while it is still hot using a damp tea towel, ensuring a perfect, crack-free spiral filled with sweet jam and luscious whipped cream.
Ingredients
- The Sponge:
6 medium eggs
160g caster sugar (plus extra for dusting)
160g plain flour, sifted
- The Filling:
300ml double cream (heavy cream)
1 tbsp vanilla bean paste or vanilla extract
150g strawberry or raspberry jam (good quality)
200g fresh strawberries or raspberries (optional, for inside)
Icing sugar (for dusting)
Directions
- Preheat & Prep: Preheat your oven to 180°C (350°F) / Fan 160°C. Grease a 22cm x 32cm (approx 9×13 inch) Swiss roll tin and line the base and sides with baking parchment.
- Whisk Eggs and Sugar: Place the eggs and 160g caster sugar into a large mixing bowl (or stand mixer). Whisk on high speed for about 5 to 8 minutes.
The Ribbon Stage: You need to whisk until the mixture is very pale, thick, and has tripled in volume. When you lift the whisk, the trail should stay on the surface for a few seconds before sinking back in. This is crucial for the structure. - Fold in Flour: Sift the flour over the egg mixture. Using a large metal spoon or spatula, gently fold the flour in. Cut through the middle and scoop up the sides. Do not beat or over-mix, or you will knock out the air you just whisked in.
- Bake: Pour the mixture gently into the lined tin. Use a spatula to ease it into the corners and level the top. Bake for 10 to 12 minutes.
Doneness: The sponge should be golden and springy to the touch. If you press it lightly, it should bounce back. - The Rolling Trick: While the cake is baking, lay a clean, damp tea towel on the work surface. Place a sheet of baking parchment on top of the towel and sprinkle the parchment generously with caster sugar.
- Roll Warm: Turn the hot sponge out onto the sugared parchment. Peel off the baking paper from the bottom of the sponge. Score a shallow line about 2cm in from one of the short edges (do not cut all the way through; this helps the roll start). Tightly roll up the sponge with the parchment paper inside (starting from the scored end).
- Cool: Leave the rolled sponge to cool completely. This trains the sponge to hold the curled shape without cracking later.
- Fill: Once cool, gently unroll the sponge. Spread the jam generously over the surface. Whisk the double cream and vanilla until soft peaks form, then spread this over the jam. Scatter fresh berries on top if using.
- Re-roll: Carefully roll the sponge back up (without the paper this time). Transfer to a serving platter, seam-side down. Dust with icing sugar before serving.
Notes
- Room Temperature Eggs: Use eggs that are at room temperature; they whisk up to a greater volume than cold eggs.
The Damp Towel: The moisture from the towel underneath the parchment keeps the sponge soft while it cools, preventing the dreaded dry cracks.
Don’t Overbake: If you bake the sponge too long, it becomes like a biscuit and will snap when you try to roll it. Watch it closely after 10 minutes.
Score the Edge: That small cut (score) at the start helps you get a tight spiral right from the beginning, rather than a loose, flat center.
