Pink Swiss Roll

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Serves 6-8


  • 3 large eggs
  • 100g caster sugar
  • 150g plain white flour sifted
  • 30g melted butter
  • 200g sour cherry, strawberry or fig jam
  • 400ml whipped cream
  • Fondant to garnish
  • Mini meringue kisses to garnish
  • Garnish with dried figs, fresh figs and dried rose petals and edible flowers


Whip the eggs and caster sugar in a bowl until light and fluffy. Sift in the flour and gently fold into the whipped egg. Gently fold in the melted butter. Pour the mixture into a lined baking tray and smooth it out evenly. Bake in the oven 170°C for 10 to 12 minutes until lightly golden and just firm to the touch. Lay out a clean cloth on your work surface and place a piece of baking paper down. Dust with a little caster sugar. Turn out the cake onto the prepared surface and remove the top baking paper. Roll into a log using the tea towel. Allow to rest until the cake has cooled.  Unravel the cake and spread with jam and whipped cream and roll to a coil. Roll out a thin layer of fondant large enough to cover the cake roll place the roll on top and cover. Place on a serving plate and garnish with dried fig, rose petals, fresh fig slices and meringue kisses.