Sourdough Discard Swiss Roll

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Intermediate1 hour 30 min (including cooling)Serves 8

Sourdough discard gives this whisked sponge a subtle depth that balances the cream filling. The eggs do all the lifting, so the discard does not need to be active — any discard from the last week in the fridge is fine. Rolling the sponge while it is still warm is the trick that stops it cracking.

Ingredients

  • 4 medium eggs, separated, at room temperature
  • 60 g caster sugar, divided 20 g and 40 g
  • 50 g sourdough discard (100% hydration)
  • 40 g whole milk
  • 30 g sunflower oil
  • 1/2 tsp vanilla extract
  • 50 g plain flour
  • Pinch of fine salt
  • For the filling: 200 ml double cream
  • 20 g icing sugar
  • 150 g strawberries, finely sliced, or 4 tbsp jam

Contains: eggs, milk, wheat (gluten).

Method

  1. Prepare. Heat the oven to 170°C (150°C fan). Line a 33 × 23 cm Swiss roll tin with baking paper.
  2. Yolk batter. Whisk the yolks with 20 g of the sugar until pale. Whisk in the discard, milk, oil and vanilla until smooth, then sift in the flour and salt and whisk just until combined.
  3. Meringue. In a clean bowl, whisk the whites to soft peaks, then add the remaining 40 g sugar a spoonful at a time and whisk to glossy, firm peaks that just bend at the tip.
  4. Fold. Stir a third of the meringue into the yolk batter to loosen it, then gently fold in the rest in two additions until no white streaks remain.
  5. Bake. Spread evenly into the tin and bake for 14–16 minutes until golden and springy to the touch.
  6. Roll warm. Turn the sponge out onto a sheet of baking paper dusted with caster sugar, peel off the lining paper, and roll it up from a short end with the fresh paper inside. Leave to cool rolled.
  7. Fill. Whip the cream with the icing sugar to soft peaks. Unroll the cooled sponge, spread with cream, scatter over the strawberries or spread with jam, and roll up again without the paper.
  8. Chill and serve. Chill seam-down for 30 minutes before slicing. Best eaten the same day.
Dough Dough San Francisco sourdough starter pack

Bake this with a live starter

Our San Francisco sourdough starter is a live culture held dormant rather than dehydrated — ready to bake with in about two hours.

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