Swiss Roll

A soft spong filled with fresh vanilla flavoured cream, and fresh summer berries.


Serves 4

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Swiss Roll:

  • 4 Whole Free Range Eggs
  • 3 Egg Yolks
  • Pinch of salt
  • 85g Castor sugar
  • 75g Cake Flour

Chantilly Cream:

  • 500ml Whipping Cream (well chilled)
  • 50g Icing Sugar, sifted
  • 5ml Vanilla Extract (Good Quality)
  • 400g Fresh Berries, washed and dried (eg, Strawberries, Raspberries, Blueberries).
  • Extra Icing Sugar
  • Fresh Mint Leaves



Oven: 190°C, Pre-heated.

To make the Swiss Roll:

Line a 35 x 24 cm Baking Sheet with greaseproof paper, lightly butter and flour.

Separate the 4 whole egg, put the yolks in one bowl and the whites in another.

Place all the egg yolks, with two-thirds of the castor sugar, into a mixing bowl. With the whisk attachment, beat on a high speed, until it is doubled in volume. (about 6 -8 mins). Set aside.

In a clean dry mixing bowl, place the egg whites and a pinch of salt, and beat on a slow speed, until well risen. Add the remaining castor sugar and beat on a high speed, for 1 minute until firm.

Using a silicone spatula, gently fold in about one-third of the whites into the yolks until well incorporated. Then tip in the remainder of the egg whites and very gently fold in the mixture. Before completely blended, still mixing, scatter in the sifted flour, and continue gently folding in, when  it is just well blended, stop mixing.

Carefully pour all of the mixture into the ready prepared baking sheet and gently level with a spatula.

Bake in the preheated oven, on the middle shelf, for 15-25 mins.

As soon as the sponge is cooked, place on a wire rack to cool down.

Place a clean tea towel, underneath a greaseproof paper sheet, a bit bigger that the sheet used for baking the sponge, dust with sieved icing sugar then invert the sponge, onto the greaseproof paper.

Spread a thin layer of Chantilly cream, scatter with the berries, and spread another layer of cream on top. From the narrow end, start rolling the sponge, as tightly as possible, to the other end.

Place on a serving platter, dust with more icing sugar, and decorate with fresh mint leaves.

To make the Chantilly cream:

Combine the well chilled cream with the sugar, and vanilla extract and beat for 1 – 2 minutes at a medium speed. Increase the speed and beat for 3 – 4 min until the cream begins to thicken. It should be a little firmer than ribbon stage. Do not overheat or the cream will split.