Swiss Roll Recipe
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.
This Swiss Roll is dairy free but that of course goes out the window when you add the cream. If you just add a dairy free cream or just jam you can have a dairy free version. The most important thing is to use a really good jam and we use a delicious raspberry jam which is made by Philip in the Farm Shop in Tinahely. Its a fabulous place and if you are ever in this neck of the woods do call in!
What you need:
- 100g white scone mix
- 4 eggs
- 100g caster sugar
- Icing sugar for dusting
- Flat baking tray greased or lined with baking parchment
- Raspberry jam and fresh whipped cream
Preheat oven to 200 degrees/Gas 7
1. Grease a flat baking tray/swiss roll tin 13 inches x 9 inches and line with baking parchment.
2. Beat the eggs and sugar together until light and fluffy.
3. Fold the sifted scone mix into the egg and sugar mixture using a metal spoon.
4. Pour the mixture onto the baking tray.
5. Bake for 10 mins until it’s lightly browned and comes away from the edges of the tin.
6. Put some baking parchment on your work surface and dust with caster sugar.
7. Carefully turn the warm sponge onto the prepared parchment and peel the baking paper away from the sponge.
8. Trim the edges with a sharp knife.
9. Roll the sponge up tightly and leave to cool completely.
10. When cool unroll carefully, spread with jam and cream and roll back up carefully.