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Strawberry Swiss Roll

October 25, 2014

The Perfect Roll

It’s official I can make a swiss roll roll without looking at the directions.  The trick is to make one roll with a slight incision when the roll is still warm.  You can add cream if you want to but I was far more interested in a full berry blast.  The roll does not have to look like cow skin I was just personally going for a country theme.

This recipe was taken from Mary Berry’s Baking Bible (BBC Books, 2009).



4 large eggs, 100g caster sugar, 100g self- raising flour, 50g fresh chopped strawberries, 1 tbsp blueberry or raspberry jam.


1. Pre heat the oven to 220 degrees C.
2. Grease a swiss roll tin and line with baking parchment.
3. Whisk the eggs and sugar together in a large bowl until the mixture is light and frothy.
4. Sift in the flour and then fold.
5. Turn the mixture into the prepared tin and give it a gentle shake until the mixture levels out.
6. Bake in the pre heated oven for 10 minutes.
7. When the sponge is golden brown and begins to shrink from the edges of the tin remove from the oven.
8. Place a piece of baking parchment on the table surface, a little bigger that the baking tin.
9. Sprinkle the parchment with caster sugar.
10. Invert the cake onto the sugared parchment.
11. Trim the edges of the sponge with a sharp knife.
12. Make a score mark 2.5 cm in from one shorter edge and do not cut right through.  Roll to get the shape.
13. Leave to cool slightly then spread on the jam and scatter on strawberries before rolling permanently.


From → Desserts

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