Summer Swiss roll

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5 medium eggs
125g caster sugar
125g plain flour
300ml double cream, whipped
1 tbsp vanilla bean paste
200g strawberries, blitzed
1 tbsp caster sugar
A few extra berries dipped in caramel


Preheat the oven to fan 180C. Line a 22 x 32 cm tin with baking paper.
Whisk the eggs and sugar to a ribbon stage (this will take 5-6 minutes) and fold in the flour. Pour into the tin and level out. Bake for 10 to 12 minutes and then leave to cool.
Turn the sponge out onto a damp tea towel sprinkled in caster sugar and remove the paper.
Spread the blitzed berries all over the sponge then cover with the whipped cream and roll up tightly. Pop onto a large platter.
To decorate, pipe over the rest of the cream and dot with berries.

It is served for 8 people.


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