Jam Swiss Roll Recipe (No Cream) | Classic British Sponge

Let’s talk about one of my absolute favourite nostalgic bakes: the classic jam Swiss roll. It’s one of the first things I properly nailed after years of watching my mum make it, and it’s still the bake I reach for when I want something that looks impressive but takes barely any effort. If you’ve tried my Mary Berry Swiss roll recipe, this is its simpler, jam-only cousin.

Now, I know what you’re thinking: surely Swiss rolls need cream? They don’t. The original version is naturally cream-free, and honestly, it’s the one I’d choose every time.

Can You Make a Swiss Roll Without Cream?

Yes, and it’s not a compromise. This is the traditional version. The classic Swiss roll (which, despite the name, has nothing to do with Switzerland) is what bakers call a “fatless sponge”: no butter, no oil, no cream in the sponge itself. Just eggs, sugar, flour and a pinch of salt.

That’s also why it’s naturally dairy-free, which is handy in our house. Between my three and their friends, we’ve usually got at least one vegan at the tea table, and it’s nice to have a bake I don’t need to adapt for anyone.

Why This Is My Go-To Bake

Living in South East London with three kids (14, 13 and 8, so the “kids” bit is stretching the truth a bit these days) and my husband, I’m always after bakes that look like effort but aren’t. Swiss rolls tick every box. Slice into one and you get that perfect spiral every time, they’re quick enough for an after-school treat, and there’s no fancy kit involved.

Jam-only is also just easier to live with than cream. No worrying about it splitting, no keeping it in the fridge in case the cream turns. It’s simple, and it keeps well enough to still be good the next day, if it lasts that long in this house.

You’ll sometimes see this same bake called a jelly roll or a Swiss log, particularly in older recipe books or if you’re reading American sites. Same thing, different name.

The Bit That Actually Matters: The Whisking

I won’t get too technical, but this is the one stage that decides whether your sponge rolls or cracks. A Swiss roll has no butter to hold it together, so all its structure comes from air whisked into the eggs and sugar. Whisk it properly, pale and thick enough to leave a trail when you lift the beaters, and you get a sponge that’s light enough to bend without snapping.

Rush this bit, and you’ll end up with a flatter, denser sponge that’s far more likely to crack when you roll it. It’s the one place I’d tell you not to cut corners.

What Size Tin Do You Actually Need

I get asked this more than almost anything else. You want a proper Swiss roll tin, roughly 23cm x 33cm. If yours is a bit smaller or bigger, don’t stress, the main thing that changes is the thickness of the sponge and therefore the baking time. Too small a tin and the sponge comes out thick and takes longer to bake, which makes it more prone to cracking when you roll it. No Swiss roll tin at all? A shallow roasting tin lined with baking paper works, just keep a close eye on it in the oven since baking times will shift.

Essential Equipment

Nothing fancy needed here:

A large mixing bowl, big enough for proper whisking
An electric whisk (you can do it by hand, but your arm will have opinions about it)
A Swiss roll tin, roughly 23cm x 33cm
Good baking paper
A large metal spoon or spatula for folding
A sharp knife for trimming and scoring

Jam Swiss Roll No Cream

Print Recipe

Cuisine: British

Ingredients Method

Ingredients

For the sponge:
3 large free-range eggs room temperature
85 g caster sugar plus extra for sprinkling
85 g self-raising flour
Pinch of salt
For the filling:
4 to 5 tablespoons good quality jam strawberry, or whatever you fancy
Extra caster sugar for dusting

Method

Method
Prep. Preheat the oven to 200°C (180°C fan). Line your Swiss roll tin with baking paper, snipping the corners so it sits neatly, and grease lightly.
Whisk. Whisk the eggs briefly to combine, then add the sugar. Keep whisking until the mixture is pale, thick, and leaves a trail when you lift the whisk. About 8 to 10 minutes with an electric whisk. Don't rush this.
Fold. Sift the flour and salt together, then fold gently into the egg mixture with a large metal spoon, using light, high folds to keep the air in.
Bake. Pour into the tin, spread to the edges, tap gently to release big air bubbles, and bake for 7 to 8 minutes until golden and springy.
Roll. While it bakes, lay out fresh baking paper and sprinkle generously with caster sugar. The moment the sponge is out of the oven, run a knife round the edges and tip it onto the sugared paper. Peel off the lining paper.
Warm the jam for 20 seconds in the microwave so it spreads easily. Spread over the sponge, leaving a small border. Score a line about 1cm from one short edge (don't cut through, just mark it), then roll tightly from that edge using the paper to help.

Tips for Getting This Right

Work quickly while the sponge is still warm, it’s at its most flexible then
Better slightly underdone than overdone, look for light gold and springy
If you’re nervous about cracking, try rolling the plain sponge (no filling) while hot and letting it cool in that shape first, some bakers call this the “memory” method and it does help
Warm jam spreads far more easily than cold jam straight from the jar

Fixing the Most Common Problems

Cracked when rolling: almost always over-baked, or you waited too long before rolling while it was still warm. Roll sooner next time and double check your oven timing.

Didn’t rise properly: usually under-whisked eggs and sugar, or too heavy-handed folding in the flour.

Jam leaked out: it was too hot or too runny, or there was simply too much of it. Less is more here.

Flavours We’ve Tried in This House

Lemon curd, lovely with a cup of tea
Chocolate spread, my youngest’s current obsession
Mixed berry jam, for when I’m feeling a bit fancier
Apricot jam with a splash of vanilla, more sophisticated than it sounds

Storage and Serving

Best eaten the day it’s made, but it’ll keep for 2 to 3 days wrapped in cling film. I actually think it improves slightly overnight as the jam settles into the sponge. Use a sharp, serrated knife and wipe it clean between slices if you want that proper spiral reveal.

The Nostalgia Bit

There’s something about a proper jam Swiss roll that takes me straight back to school bake sales and Sunday teatime. In our house it’s become the go-to for lazy weekend baking with the kids, no fuss, no special occasion needed.

Frequently Asked Questions

How far in advance can I make a Swiss roll?
Best on the day, but it keeps for 2 to 3 days and the texture actually improves slightly overnight.

Can I freeze a Swiss roll?
Yes. Wrap tightly in cling film and freeze for up to a month, then defrost slowly in the fridge.

What if I don’t have a Swiss roll tin?
A shallow roasting tin lined with baking paper works, just keep an eye on the baking time since it’ll likely need adjusting.

Can I make this gluten-free?
Yes, swap the self-raising flour for a good gluten-free blend plus a teaspoon of baking powder.

Is a jelly roll the same as a Swiss roll?
Yes, it’s the same bake. Jelly roll is the American name, Swiss log is another one you’ll sometimes see in older books.

Can I make this ahead for a bake sale or party?
You can make it the morning of, or even the day before if you wrap it well, though it’s genuinely at its best within the first day.

So go on, give it a try! I’d love to hear how you get on – and if you share any photos on social media, don’t forget to tag me. There’s nothing I love more than seeing your baking successes!

Happy baking!

If you enjoyed this recipe, you might also love browsing through my other baking recipes – from weeknight treats to kids birthday cakes.

Check out my Easy Star Wars Cake, Paw Patrol Cake, Salted Caramel Toblerone Cheesecake , Easy Greek Honey Cake and my Toffee Apple Cake!

Have you tried making a Swiss roll without cream? I’d love to hear about your experiences and any flavour combinations you’ve experimented with in the comments below!

Becky

Meet the award-nominated UK lifestyle blogger behind Spirited Puddle Jumper – a mum of three living in South East London! Becky shares the real ups and downs of family life, parenting tips, and lifestyle inspiration, proving that being a mum doesn’t mean you stop being fun or having other interests! Follow along for honest insights into UK family life and opinions on a whole range of topics, from travel and food, to beauty reviews, home and DIY, business and health and wellness.

Baking Food

The Perfect Jam Swiss Roll (No Cream): A Mum’s Easy Guide to This Classic British Bake

Can You Make a Swiss Roll Without Cream?

Why This Is My Go-To Bake

The Bit That Actually Matters: The Whisking