Swiss Roll
Fluffy sponge rolled with strawberry jam and whipped cream, topped with fresh berries, mint, and a dusting of sugar. It’s creamy, fruity perfection and a total classic!
Ingredients
Sponge
- 6 medium eggs
- 150g caster sugar
- 150g plain flour
To decorate
- 300ml whipped double cream
- 300g strawberry jam
- 1 tbsp caster sugar
- Selection of summer berries
- Mint
Method
Pre heat the oven to 180c.
Line a 22cm 32 cm tin with greaseproof paper.
In a mixer, whisk the eggs and sugar to a ribbon stage (5 to 6 mins) fold in the flour, pour into the tin and level out. Bake for 10 to 12 minutes on the middle shelf and leave to cool. Place the sponge onto a damp tea towel sprinkled in caster sugar and remove the paper.
Spoon the jam over the sponge, top with 1/3 of the cream and spoon it all over the sponge. Roll up tightly and pop onto a large platter.
To decorate, pipe over the rest of the cream, dot with mint and berries and dust with icing sugar.
Ingredients
Sponge
- 6 medium eggs
- 150g caster sugar
- 150g plain flour
To decorate
- 300ml whipped double cream
- 300g strawberry jam
- 1 tbsp caster sugar
- Selection of summer berries
- Mint
Method
Pre heat the oven to 180c.
Line a 22cm 32 cm tin with greaseproof paper.
In a mixer, whisk the eggs and sugar to a ribbon stage (5 to 6 mins) fold in the flour, pour into the tin and level out. Bake for 10 to 12 minutes on the middle shelf and leave to cool. Place the sponge onto a damp tea towel sprinkled in caster sugar and remove the paper.
Spoon the jam over the sponge, top with 1/3 of the cream and spoon it all over the sponge. Roll up tightly and pop onto a large platter.
To decorate, pipe over the rest of the cream, dot with mint and berries and dust with icing sugar.
