James Martin Swiss Roll

If you love a classic British bake with a big reward for very little effort, this James Martin Swiss roll is the one to make. The sponge is light and springy, rolled while warm so it stays beautifully neat, then filled with a bright layer of jam and softly whipped vanilla cream. It is a straightforward recipe, but the timing matters, so I would call it easy with a little focus. Total time is about 1 hour, including cooling and a short chill before slicing.

What Is a James Martin Swiss Roll Like?

This is a classic Swiss roll made with a whisked sponge that bakes quickly and stays soft and flexible. The flavour is gently vanilla-scented, with sweet-tart raspberry jam and a creamy filling that keeps every slice moist. When it is done right, you get a fine, even spiral, a sponge that bounces back when pressed, and clean slices that hold their shape.

Ingredients

For the Swiss roll sponge

• Butter, for greasing
• Baking parchment, for lining
• 4 large eggs, at room temperature
• 120g caster sugar
• 1 tsp vanilla extract
• 120g plain flour
• 1 tsp baking powder
• Pinch of fine salt

For the filling

• 150g raspberry jam (seedless if you prefer)
• 200ml double cream
• 1–2 tbsp icing sugar (to taste)

To finish

• Extra icing sugar, for dusting
• Optional: fresh raspberries or sliced strawberries, to serve

How to Make James Martin Swiss Roll

Prepare the oven and tin

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the sponge bakes evenly and colours lightly.
• Line the tin: Grease a 23 x 33cm Swiss roll tin, then line with baking parchment (leave a small overhang so it is easy to lift out). Grease the parchment lightly too.

Mix the sponge batter

• Whisk eggs and sugar: Add the eggs, caster sugar and vanilla to a large bowl. Whisk with an electric mixer for 5–7 minutes until pale, thick, and the mixture falls in a ribbon that sits on the surface for a few seconds.
• Fold in dry ingredients: Sift the flour, baking powder and salt over the bowl. Fold gently with a large spoon or spatula, turning the bowl as you go, until no dry flour remains. Keep the folding light to hold onto the air you whisked in.

Bake

• Fill the tin: Scrape the batter into the lined tin and spread it out to the corners. Level lightly. Try not to press hard, as you will knock out the air.
• Bake: Bake for 8–10 minutes, until lightly golden and springy when you touch the centre. The sponge should not look wet on top.

Cool and set the roll shape

• Prepare your rolling surface: While the sponge bakes, lay a clean tea towel or a large sheet of baking parchment on the counter and dust it lightly with caster sugar or icing sugar.
• Turn out and roll warm: As soon as the sponge comes out, run a knife around the edges, then invert it onto the sugared towel or parchment. Peel off the lining paper. Starting from a short end, roll the sponge up while it is still warm (roll the towel or parchment inside it). Leave it seam-side down to cool completely.

Assemble and finish

• Whip the cream: Whip the double cream with 1–2 tablespoons of icing sugar to soft peaks. Stop when it holds its shape but still looks smooth and spreadable.
• Fill: Carefully unroll the cooled sponge. Spread the jam in an even layer, then spread the whipped cream on top. Leave a 1–2cm border at the far edge so the filling does not squeeze out as you roll.
• Roll and chill: Roll back up tightly, wrap loosely, and chill for 20–30 minutes for cleaner slices. Dust with icing sugar just before serving.

Tips for the Best Swiss Roll

Why did my Swiss roll crack when I rolled it?

Cracking usually happens when the sponge cools too much before the first roll. Roll it up straight from the oven, even if you plan to fill it later. That warm roll sets the shape and makes it much more flexible when you unroll and fill.

How do I stop the sponge from sticking to the paper?

Grease the tin and the parchment, not just the tin. After baking, turn the sponge out quickly, then peel the lining paper off while the sponge is still warm. If it is reluctant, peel slowly back on itself rather than pulling straight up.

Why is my sponge flat or rubbery?

The lift comes from whisking the eggs and sugar properly, then folding gently. Whisk until thick and ribbon-like, and fold only until the flour disappears. Over-mixing after adding flour can knock out air and tighten the sponge.

How do I keep the filling from oozing out?

Use soft peaks cream (not runny), and leave a small border at the edges. Chilling the finished roll for 20–30 minutes helps the cream settle so you can slice neatly.

Can I make this Swiss roll with just jam?

Yes. A jam-only Swiss roll is easier to store at room temperature and freezes well. Warm the jam for a few seconds and stir, so it spreads thinly without tearing the sponge.

Serving Suggestions

• Serve with fresh berries and a pot of tea for a simple afternoon treat.
• Add a spoonful of lightly sweetened crème fraîche on the side.
• Pair with vanilla ice cream for an easy dessert plate.
• Finish slices with a little extra jam and a few raspberries for a dinner-party look.

Storage

Room temperature

If filled with cream, keep it at room temperature only for serving, up to about 4–6 hours in a cool room. A jam-only Swiss roll can sit in an airtight container for 1 day.

Refrigerator

Store the jam-and-cream Swiss roll in an airtight container in the fridge for up to 2 days. Dust with icing sugar just before serving, as it will dissolve in the fridge.

Freezing

For best results, freeze the unfilled sponge. Roll it up in clean parchment, wrap well, and freeze for up to 2 months. Defrost at room temperature (still wrapped), then unroll, fill, and serve. Freezing a cream-filled Swiss roll is not ideal because the cream can weep as it thaws.

Nutrition

• Calories: 285 kcal
• Carbohydrates: 32 g
• Protein: 5 g
• Fat: 15 g
• Saturated fat: 9 g
• Sodium: 120 mg

Disclaimer: Nutrition values are estimates and will vary depending on the exact ingredients and brands used.

FAQs

James Martin Swiss Roll

Recipe by Milli Rose

0.0 from 0 votes

Course: DessertCuisine: BritishDifficulty: Easy

Servings

10

slices

Prep time

20

minutes

Cooking time

10

minutes

Total time

60

minutes

Calories

285

kcal

30

minutes

A light, springy Swiss roll sponge filled with raspberry jam and softly whipped vanilla cream. A classic British teatime bake with a neat roll and tender crumb.

Ingredients

• 4 large eggs, at room temperature

• 120g caster sugar

• 1 tsp vanilla extract

• 120g plain flour

• 1 tsp baking powder

• Pinch of fine salt

• Butter, for greasing

• Baking parchment, for lining

• 150g raspberry jam (seedless if you prefer)

• 200ml double cream

• 1–2 tbsp icing sugar, plus extra for dusting

Directions

• Preheat the oven to 200°C (180°C fan). Grease and line a 23 x 33cm Swiss roll tin with baking parchment.
• Whisk the eggs, caster sugar and vanilla for 5–7 minutes until very thick, pale and ribbon-like.
• Sift in the flour, baking powder and salt, then fold gently until no dry flour remains.
• Spread the batter into the tin, level gently, and bake for 8–10 minutes until springy and lightly golden.
• Turn the sponge out onto a sheet of parchment or a clean tea towel dusted with sugar. Peel off the lining paper and roll up while warm. Cool fully.
• Whip the cream with icing sugar to soft peaks. Carefully unroll the sponge, spread with jam and cream, then re-roll tightly.
• Chill for 20–30 minutes for neat slices, then dust with icing sugar and serve.

Notes

• Rolling the sponge while it is still warm helps prevent cracking later.
• Whisk the eggs and sugar until they hold a ribbon. This is the main lift in the cake.
• For the neatest finish, chill the filled roll for 20–30 minutes before slicing.
• Freeze the unfilled sponge (rolled in paper) for up to 2 months, then defrost and fill.