Making Delicious Swiss Roll/Jelly Roll From Start to Finish

A Swiss/Jelly Roll is a thin sheet of sponge cake that is spread with a layer of jam or jelly and then rolled up. It's normally decorated very simply with just a sprinkling of powdered sugar or by applying a thin layer of jam. When you cut the Jelly Roll crosswise, each slice has a pretty pinwheel design.
This is a simple recipe to follow but you have to do it right to get it right. It's a delicate cake but with practice you will be making it all the time. Watch the video and get the technique right.

Sponge Cake:

4 large eggs, at room temperature
2/3 cup (135 grams) white sugar
1 teaspoon (4 grams) vanilla extract
3/4 cup (90 grams) All Purpose flour
3/4 teaspoon (3 grams) baking powder
1/4 teaspoon (1 gram) salt

Raspberry Whipped Cream:

1/2 cup (120 ml) cold heavy whipping cream (35-40% butterfat)
1 - 2 teaspoons (5 - 10 grams) white sugar (optional)
1/4 cup (60 ml) (75 grams) raspberry jam (or other flavoured jam)

Method:
Prepare a 15 x 10 inch (38 x 25 cm) baking tray by applying butter on the tray then placing a parchment/grease proof paper to stick. This will make it easier when pouring the sponge mixture.
On a large bowl, add the eggs, sugar and vanilla extract(or any flavouring you like) and beat the egg until it turns pale yellow/cream in colour. This will take about 4 minutes with an electric whisk/beater. It's ready when it pours continuously like a ribbon when lifted.
Turn on the oven and set it at 220ºC early enough as the you need to bake the cake immediately after the next steps.
Add the flour and baking powder mixture in three batches to the egg mix folding the flour to avoid it collapsing. Avoid adding all the flour in one go as it will make the egg mixture to collapse.
Pour the cake mix to the baking tray to have a even layer using a spatula.
Bake for 10 minutes or until it turns golden brown, turning the tray once midway into baking to make sure it evenly browns on all sides.
After removing from oven dust an even layer of icing sugar then place on a clean kitchen towel then dust the bottom side with icing sugar as well. The icing sugar helps the cake remain moist and not peel of after baking.
Roll the cake while warm with the towel still on and after cooling unroll so as to apply the filling(jam) then roll again to have your swiss roll ready.





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