A traditional Swiss roll is hard to bate and something you wouldn't see as much. It's surprisingly quick and easy for such a delicate and fancy end product. It has a deliciously, soft sponge, paired with light fresh cream and fruit. It tastes like summer in my eyes, light, fresh and slightly sweet. You'll be rustling one up weekly when you try your first slice, trust me!
Cook
30m
Ingredients
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For
4
M
I
4
Egg, room temperature
100
g
Caster sugar (4oz)
100
g
Self raising flour (4oz)
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A traditional Swiss roll is hard to bate and something you wouldn't see as much. It's surprisingly quick and easy for such a delicate and fancy end product. It has a deliciously, soft sponge, paired with light fresh cream and fruit. It tastes like summer in my eyes, light, fresh and slightly sweet. You'll be rustling one up weekly when you try your first slice, trust me!
Cook
30m
Ingredients
Method
Turn cooking mode on
Step 1
Add
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
For
4
M
I
4
Egg, room temperature
100
g
Caster sugar (4oz)
100
g
Self raising flour (4oz)
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
