Low Sodium Swiss Roll

Total time1 hr 7 min

Prep time25 min

Cook time12 min

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Ingredients

8 servings

For the sponge

¾ cup all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 tsp baking powder
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
4 large eggs, at room temperature
¾ cup granulated sugar
1 tsp vanilla extract
2 tbsp powdered sugar, for rolling

For the filling

1 cup heavy cream, cold
2 tbsp powdered sugar
½ tsp vanilla extract
⅓ cup strawberry jam

For serving

1–2 tbsp powdered sugar, for dusting

Instructions

1
Preheat the oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper, leaving a 1-inch overhang on the short ends, and lightly grease the parchment.
2
Whisk together the flour, baking powder, and salt in a small bowl and set aside.

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