Small Swiss Rolls

This lovely variation on the traditional sponge roll makes for a dainty afternoon tea.

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Photo credit: Edmonds Illustrated Cookbook II
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Prep Time: 40 mins Servings: 6
  • 3 eggs

    pinch of salt

    ½ cup caster sugar

    ½ tsp vanilla essence

    5 Tbsp Edmonds standard flour

    1 tsp Edmonds baking powder

    25g butter, melted

    caster or icing sugar

    FILLING:

    jam or lemon honey and whipped cream

  • 1. Preheat the oven to 200˚C. Lightly butter a 20 × 30cm sponge roll tin and line the base and 2 sides with a piece of baking paper. 

  • 2. Beat together the eggs and salt until fluffy, about 3 minutes, then add the sugar a little at a time and beat for 7 more minutes until  a pale creamy colour and very thick. After 10 minutes beating the sugar will all have dissolved. 

  • 3. Sift the flour and baking powder together, then sift them again onto the egg mixture and fold them in very gently using a fork or a slotted spoon. Lastly fold in the melted butter. 

  • 4. Scoop into the prepared tin, spread out evenly and bake for 8 to 10 minutes or until the surface is lightly browned and the cake springs back when lightly touched. 

  • 5. While the sponge is baking put piece of greaseproof paper on a clean cloth on the bench, and dust it with icing sugar or caster sugar. 

  • 6. Turn the sponge onto the sugared paper, remove the baking paper carefully and trim the edges of the sponge. Allow to cool for 5 minutes. 


  • 7. Spread with jam or lemon honey and whipped cream. Roll the sponge carefully from a long side, holding the edges of the paper. Cut into 3.

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