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I have always been intrigued by the idea of making a Swiss Roll but at the ripe old age of 41 have never ventured there.  It just looks too difficult!  So flicking through the pages of the baking section of my Mrs Beeton book I got stuck on three recipes.  Two needed yeast so I opted for the swiss roll.  Opted is a very swishy word indicating that I was pleased with this.  I was filled with trepidation.  That Madeira Cake is still haunting me.

What you Will Need:-


  • 4 oz plain flour
  • 4 Oz caster sugar
  • 2 eggs
  • 1 teaspoon baking powder 
  • Jam


Whisk eggs and sugar until creamy


Gently fold in the sieved flour and baking powder


Spoon the mixture into a greased and lined swiss roll tin

Put in a hot oven for 8-10 minutes. (My gas oven was on 220)


Lay out some baking paper and sprinkle with caster sugar ready for the buzzer


The moment its out of the oven flip it onto the prepared paper and remove the paper it was cooked in


About 2.5 cm from the edge score the cake across its width, dont cut through


Now tightly roll the cake in the sugar paper and leave to cool



Once cooled carefully unwrap and add jam leaving space at edges and end


I also added cream although this isn’b Mrs B’s recipe


And I added raspberries


Carefully fold the cake back over, there’ll be excess cream and jam at the end but just lift the cake out if it


Oh my gosh – and serve!!!!!! Looks amazing

 I am appalled with myself that I have long lived a life without making a swiss roll fearing a level of difficulty that is just not reality!  The making of a swiss roll today has become one of life’s lessons for me.  Get on with it – it won’t be as difficult as you think!