James Martin Swiss Roll

Ingredients

• 6 medium eggs
• 160g caster sugar (plus extra for dusting)
• 160g plain flour, sifted

• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Doneness:​ The sponge should be golden and springy to the touch. If you press it lightly, it should bounce back.
7. 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.
8. 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).
9. Cool:​ Leave the rolled sponge to cool completely. This trains the sponge to hold the curled shape without cracking later.
10. 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.
11. 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.