Swiss Roll

  By Cathy  

March 18, 2016

Swiss Roll cakes originated in Europe in the nineteenth century around the time the Battenberg and sponge was created and is still a firm favourite today. Our recipe is a Mary Berry recipe which we have slightly adapted and used our white scone mix, you can actually make four of these cakes from one bag of our mix.


100 g White Scone Mix

4 Eggs

100 g Caster Sugar

Icing Sugar for dusting


1Preheat oven to 200 degrees/Gas 7

2Grease a flat baking tray/swiss roll tin 13 inches x 9 inches and line with baking parchment

3Beat the eggs and sugar together until light and fluffy

4Fold the sifted scone mix into the egg and sugar mixture using a metal spoon

5Pour the mixture onto the baking tray

6Bake for 10 mins until it’s lightly browned and comes away from the edges of the tin

7Put some baking parchment on your work surface and dust with caster sugar

8Carefully turn the warm sponge onto the prepared parchment and peel the baking paper away from the sponge

9Trim the edges with a sharp knife

10Roll the sponge up tightly and leave to cool completely

11When cool unroll carefully, spread with jam and cream and roll back up carefully


1 Review

John Nita

March 18, 2016

Delicious, delicious, delicious…. Thanks Cathy!

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