How to roll up a Swiss roll (2024)

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How to roll up a Swiss roll, without it cracking or the filling escaping.

Points to remember

Take a large sheet of baking parchment and sprinkle liberally with caster sugar.
Carefully flip the warm sponge onto the parchment and peel the baking paper away from the sponge.
Score a line along the bottom of the sponge, approximately 2.5cm away from the edge. Don’t cut all the way through.
Using the line scored, roll the sponge up tightly and leave to cool completely.
When the sponge is cool, unroll it gently.
Spread the jam filling evenly over the surface of the sponge leaving an 8-10cm gap at one end.
Spoon the cream onto the jam and spread with a palette knife.
Pulling the paper tightly towards you, slowly ease the sponge over the filling.
Serve with the open edge on the bottom to keep it tightly rolled

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Always roll it up straight from the oven while it's still pliable.

Don't overdo the filling or it will be harder to roll up and get a neat finish.

It can be hard to get a totally smooth finish when rolling, so cover up cracks with butter icing or icing sugar.

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