Have you ever see contestants on GBBO struggle making a Swiss roll? For those unfortunate few readers unfamiliar with this cake, it is a thin sheet cake rolled tight, usually with some filling inside.

Follow this method and you too could be a contender!.

Swiss Roll

INGREDIENTS
• 4 large eggs, separated and at room temperature
• ¼ (32g) cup confectioners sugar, sifted, plus extra for dusting
• 1 tsp vanilla extract
• Dash of salt
• 2 (25g) Tbl granulated sugar
• ¾ (96g) cup cake flour
• ½ c raspberry jam

METHOD

1. Preheat the oven to 350 F. Line the bottom of a 15-x-10-inch jelly roll pan with parchment paper. Leave the sides unlined and undressed.
2. Place the egg yolks and confectioners sugar in a large bowl and whip until the yolks have doubled in volume and hold a ribbon. This takes about 4 minutes. Whip in the vanilla.
3. In the bowl of a stand mixer, whip the egg whites with the salt first on low speed until foamy, then increase the speed to high and pour in the granulated sugar, whipping until the whites hold a medium peak.
4. Sift half of the flour into the yolk mixture and fold in without deflating the eggs, then fold in half of the whipped egg whites. Repeat with the remaining flour, and fold in the balance of the whites until evenly incorporated. Spread the batter into the prepared pan, taking the time to ensure the batter is level.
5. Bake the cake for about 12 minutes, until the cake springs back when gently pressed in the center. It will only lightly brown. Do NOT over-bake. Cool the cake for about 2 minutes on a cooling rack, then loosen the sides with a spatula. I found using the spatula and pushing straight down on the edges worked very well.
6. Sift a layer of confectioners sugar over the surface of the cake and cover with a clean towel. Place a second pan of about the same size as the jelly roll pan over the towel and flip the cake, removing the pan it was baked in. Peel off the parchment paper and dust this surface with icing sugar. Roll the cake up from the 10-inch side with the towel and let it cool completely (cooling it rolled sets its “memory” so the cake won’t crack once filled and re-rolled.)
7. Stir the raspberry jam to soften. Unroll the cake and spread an even layer of jam over the cake. Don’t use too much jam. The ½ cup should be plenty. Leave and inch on the last part of the cake uncoated with jam. The jam will squeeze along as you roll and will eventually coat the last edge. Roll the cake back up again, if desired, dust the top with confectioners sugar. Cover and store at room temperature until ready to serve.
8. The cake can be prepared up to a day in advance and stored, wrapped and unrefrigerated.