Strawberries and cream Swiss roll


Bake off is back! (excited squeal!!)

Once again the nation seems to have been totally gripped by GBBO fever and no doubt it has inspired thousands of people to tie their apron strings, dust off their scales and get baking!

What did you think of the first episode? I loved it. Everyone seemed very likeable, Mel and Sue were on top form with their naughty baking related innuendos and all the bakes looked scrumptious.

Do you have any favourite contestants already? I like Norman, Nancy and Martha. At 17, Martha is the youngest baker ever to appear on the bake off and she is already proving to be a force to be reckoned with. She has some serious baking knowledge for such a young age. I have a feeling she could go quite far!

The theme for the first episode was cakes and one of the challenges the contestants were asked to do to was make their signature swiss roll recipe.

The whole country seems to have gone swiss roll daft this week! My Facebook and Twitter feed has been full of pictures of amazing looking swiss rolls, with all kinds of wonderful variations on the classic cake.

I really loved the look of Jordan’s strawberry print swiss roll on the show and decided to give it a go for myself.

I found a recipe for the pattern in Jo Wheatley’s “Home Baking.” Jo’s swiss roll had a lovely pink stripy pattern, but my heart was set on having strawberries. I looked out my red food colour paste and got to work. Piping the strawberries wasn’t as difficult as I thought – although I think I would make them smaller next time – they were huge!

For the pattern, I creamed together 70g each of butter and sugar. I sifted in 70g plain flour, then I folded in 1/2 tsp red colour paste and two egg whites which had been whisked to soft peaks. Then I piped the pattern onto my lined swiss roll tray and placed in the freezer for 20 minutes until the mixture is firm.

I made up my swiss roll batter – 4 eggs, 100g caster sugar, 100g self raising flour – whisk the eggs and sugar together until at least doubled in volume, pale and very fluffy, then carefully fold in the flour. Pour this over your frozen pattern in the tin and bake at 180C for 12-15 minutes or until the sponge is golden and springs back when lightly pressed.

Once my sponge was cool after rolling, I filled it with strawberry jam and equal amounts of double cream and Greek yoghurt.


My roll wasn’t perfect, but overall I was pretty happy with my effort – it was eaten up pretty quickly so it must have been ok!

I also made Chetna’s cardamom, coffee and pistachio swiss roll – although I used walnuts because I was out of pistachios. I achieved a much better looking roll with this recipe and it was certainly something different – the coffee cream was lovely and the cardamom wasn’t too overpowering. I used the choco writers I reviewed in my previous post to make some swirly hearts.



I’m sharing my swiss rolls over at My great #GBBO bake along, over at Supergolden Bakes. If you’re also baking along with GBBO, why not join in?



I also shared this post over at A Mummy Too for #recipeoftheweek



6 thoughts on “Strawberries and cream Swiss roll

  1. Check out that pattern! You’re amazing! Thanks so much for linking up with #recipeoftheweek. Sorry I was particularly slow getting over for this one. I’ve pinned it to my food board and a tweet will go out shortly 🙂


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