Classic British Apricot Swiss Roll
This delightful classic British dessert features a light sponge rolled effortlessly with a luscious apricot jam filling. Originally from Mrs. Beeton's Family Cookbook, the Swiss Roll is a nostalgic treat that perfectly complements any tea time or festive occasion. This recipe deviates from the typical strawberry jam filling commonly found in UK pastries, satisfying my personal craving for apricot. During Christmas, I offer a twist on tradition by crafting a chocolate version for those who don't enjoy fruit cake. This versatile dessert can also be filled with buttercream for a more indulgent experience.
1
Servings
950
Calories
8
Ingredients
Ingredients
fat
(for greasing)
eggs
3 (whole)
caster sugar
75 (g)
baking powder
2.5 ml (sifted)
plain flour
75 (g)
salt
1 pinch
apricot jam
(or a filling of choice)
caster sugar
(for dusting)
Instructions
1
Preheat your oven to 220°C (Gas mark 7). Prepare a Swiss roll tin measuring 20 x 30 cm by greasing it lightly with fat and lining it with parchment paper.
2
In a heatproof bowl set over a pan of simmering water, combine the eggs and caster sugar. Ensure the bowl does not touch the water. Use an electric mixer to whisk for about 10-15 minutes until the mixture is thick, creamy, and nearly doubled in volume.
3
Remove the bowl from heat and continue whisking until the mixture is cool to the touch.
4
Carefully sift together the baking powder, plain flour, and a pinch of salt. Gently fold the dry ingredients into the egg mixture using a spatula, taking care not to deflate the batter.
5
Pour the batter evenly into the prepared tin and bake in the preheated oven for approximately 10 minutes or until the sponge is golden and springs back when touched lightly.
6
While the sponge is baking, if using jam, warm it gently in a saucepan to make it easier to spread.
7
Once baked, promptly turn the sponge out onto a large sheet of greaseproof paper sprinkled with caster sugar. Peel away the lining paper.
8
Trim any crisp edges to achieve a neat rectangle. Spread the warmed apricot jam evenly over the sponge.
9
Starting at one short end, carefully roll up the sponge using the greaseproof paper as a guide. Place the rolled sponge seam side down on a wire rack to cool.
10
Once cooled completely, dredge with additional caster sugar and serve.
11
If filling with buttercream, let the rolled sponge cool with the paper inside. Once cooled, unroll, spread with the filling, and re-roll. Dust with caster sugar before serving.
12
For the chocolate variation, substitute 1 tablespoon of flour with an equal amount of cocoa powder. Once baked, follow the same rolling instructions and fill with chocolate buttercream. Decorate as desired for a festive twist using a fork to create a log-like appearance, and add a decorative robin or sprig of holly for a Yule log appearance.
Nutrition Information
180g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Classic British Apricot Swiss Roll?
It is a light, airy sponge cake rolled with a luscious apricot jam filling, inspired by traditional recipes found in Mrs. Beeton's Family Cookbook.
What is the origin of this Swiss Roll recipe?
This specific recipe is originally from Mrs. Beeton's Family Cookbook, a staple in British culinary history.
How does this recipe differ from standard British Swiss Rolls?
While many UK Swiss rolls typically use strawberry jam, this version features apricot jam for a different flavor profile.
What oven temperature is required for the Swiss Roll?
The oven should be preheated to 220°C (Gas mark 7).
What size baking tin is needed?
You should use a Swiss roll tin measuring 20 x 30 cm.
How should I prepare the baking tin?
Grease the tin lightly with fat and line it with parchment paper before pouring in the batter.
How many eggs are used in the sponge?
The recipe requires 3 whole eggs.
How much sugar is needed for the batter?
You will need 75g of caster sugar for the egg mixture.
What is the secret to a thick and creamy sponge mixture?
Whisk the eggs and sugar in a heatproof bowl set over a pan of simmering water for 10-15 minutes until doubled in volume.
Should the whisking bowl touch the simmering water?
No, ensure the bowl does not touch the water to prevent the eggs from scrambling.
How long should I whisk the mixture after removing it from the heat?
Continue whisking until the mixture is cool to the touch.
What dry ingredients are included in the sponge?
The dry ingredients include 75g plain flour, 2.5 ml baking powder, and a pinch of salt.
How should the dry ingredients be added to the egg mixture?
Sift them together and then gently fold them into the egg mixture using a spatula to avoid deflating the batter.
How long does the sponge take to bake?
The sponge bakes for approximately 10 minutes.
How can I tell if the sponge is fully baked?
The sponge is ready when it is golden and springs back when touched lightly.
Why should I warm the jam?
Warming the apricot jam in a saucepan makes it much easier to spread across the delicate sponge.
What is the first step after removing the cake from the oven?
Turn the sponge out onto a large sheet of greaseproof paper that has been sprinkled with caster sugar.
How do I ensure a neat roll?
Trim any crisp edges from the sponge to create a neat rectangle before spreading the jam.
Which way should I roll the sponge?
Start at one of the short ends and roll carefully using the greaseproof paper as a guide.
How should the Swiss roll be cooled?
Place the rolled sponge seam-side down on a wire rack to cool completely.
How is the finished Swiss Roll decorated?
Once cooled, dredge the roll with additional caster sugar before serving.
Can I use a buttercream filling instead of jam?
Yes, for a more indulgent experience, you can fill the roll with buttercream.
What is the technique for filling with buttercream?
Roll the sponge with the paper inside to cool first, then unroll it, spread the buttercream, and re-roll.
How do I make a chocolate Swiss Roll variation?
Substitute 1 tablespoon of the plain flour with an equal amount of cocoa powder and fill with chocolate buttercream.
How can I turn the chocolate version into a Yule log?
Use a fork to create a log-like appearance in the frosting and add a decorative robin or sprig of holly.
What are the nutritional values for this recipe?
The recipe contains approximately 950 calories, 180g of carbohydrates, and 20g of protein.
Is this recipe suitable for Christmas?
Yes, the chocolate variation is a popular festive alternative for those who do not enjoy traditional fruit cake.
What type of flour is best for this recipe?
The recipe specifically calls for 75g of plain flour.
When is the best time to serve this dessert?
It is a perfect accompaniment for tea time or any festive occasion.
How many servings does this recipe provide?
The recipe is listed as providing 1 full Swiss roll serving.