top of page

Strawberry Swiss roll recipie


  • 6 eggs

  • 100g caster sugar

  • 120g flour

  • 20g cornflour

  • Pinch salt

  • Food colouring. Red, yellow/orange, green.

  • Cream 250mls

  • Strawberries 🍓 🍓


  • Line a swiss roll tin with parchment paper

  • Preheat oven to 150 degrees C

  • Separate the egg whites and yolks in 2 large bowls.

  • Whisk the egg yolks with 50g of caster sugar for 3-4 minutes, or until pale and fluffy.

  • Add the flour, cornflour & salt, fold together until combined.

  • In a separate bowl, whisk the egg whites for 1 minute.

  • Continue whisking, gradually adding the remaining 50g of sugar one spoon at a time.

  • Whisk the egg whites until they are at stiff peaks. You should be able to turn the bowl completely upside down and the egg whites won't move!

  • Fold the 2 mixtures together carefully. Make sure not to over-mix. It's okay if the batter is slightly streaky.

  • In 3 small bowls, places 2 tablespoons worth of the batter. With a toothpick add the food colouring to each bowl, and gently mix them. You should have one bowl of green batter, one of red and one of yellow/orange.

  • Place each of these batters into plastic piping bags.

  • Begin piping the strawberry design onto the baking sheet.

  • Once the design is completed, gently lay out the rest of the swiss roll batter on top. Be careful not to move the design underneath.

  • Bake for 8-10 minutes or until a toothpick comes out clean.

  • Once baked work quickly to roll the cake with new parchment paper or a tea towel.

  • Allow the roll to cool completely before finishing.

  • Whip cream & prepare the strawberries.

  • Once fully cooled un-roll the roll, fill with cream & fresh strawberries. Roll it back up and rest in the fridge for 1 hour before slicing.

  • Keep covered in the fridge for 3 days (if it lasts that long!)

0 views0 comments


bottom of page