Swiss cake roll


4 eggs

160 gr convert conversionsugar


120 gr flour convert conversion

40 gr convert conversioncornstarch

250 gr convert conversionred berry jelly

2 shot glasses cassis liquor

2 teaspoons lemon juice

3 tablespoons vanilla sugar

1.25 dl convert conversionwhipping cream

1 tablespoon sugar



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How to prepare:

Cover a baking sheet with baking paper.

Preheat the oven to 200C/395F (fan oven 180C/360F).

Beat the eggs and sugar with a mixer till the batter runs like a broad ribbon off the whisks. Sift salt with flour and cornstarch and fold into the egg-mixture.

Pour the batter on the baking sheet and smoothen to a rectangle. Bake the cake 15 minutes in the middle of the oven.

Heat the jelly with liquor and lemon juice a little to make liquid. Sprinkle a clean dish towel with vanilla sugar and turn the slice onto the towel. Brush the jelly over the dough slice and roll the slice, using the dish towel, while it's still warm. Let the roll cool in the fridge. Cut the roll in slices and serve with sugar and whipped cream.

First published: April 12, 2003, Netherlands

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Janneke's Recipes 2003-2014 ( Linking to this source is legally required when published elsewhere)