One of my most popular snapchat tutorials, I’ve had so many requests for the recipe that I decided to put it into a blog post. It’s a quick and easy recipe but there are a just a few special techniques that need to be followed.

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5 eggs
150g caster sugar
135g self raising flour
vanilla extract

500ml sweetened whipped fresh cream and fruits to fill & decorate

Swiss roll baking tin 23cmX33cm (9″X13″)
parchment paper

Preheat oven to 175C
Place the eggs and sugar into a bowl and using a whisk attachment on a stand mixer (or hand held electric mixer) whisk together until very thick and foamy. This can take 4-5 minutes whisking on high speed. You know it is ready when you lift out the whisk there is a trail of batter sitting on top of the mix for a few seconds before it blends in.


Add in vanilla extract.
While the eggs and sugar are whisking, sift the flour. I find it easier to sift onto a sheet of greaseproof paper, then you can lift the paper to ‘shoot’ in the flour into your bowl in a few stages.
When the batter is thick enough, slowly fold in the flour, breaking it up into 3 or 4 doses. Do not whisk in the flour, cut the flour into the batter (using a metal spoon is better here) to preserve the precious air that has been already whipped in.  Make sure all the flour is mixed in and there are no pockets of flour,
Pour the batter into a swiss roll tin lined with parchment paper, lifting the tin to spread it into the corners rather than spreading with knife (remember to protect the precious air!)
Bake for 12-15 mins until light golden brown and springy to touch.
Meanwhile lay out a sheet of parchment paper slightly bigger than the swiss roll tin and sprinkle with caster sugar.
When the sponge is baked, tip the sponge out onto the sugared paper and starting from the narrow end, roll up the roulade and paper together then leave rolled up on a cooling rack until cold.
Softly whip 500ml fresh cream sweetened with a little icing sugar and vanilla extract. Prepare the fruits for the filling. You can use fresh berries such as strawberries, raspberries and blueberries or you can use drained tinned fruit such as pears and peaches.
When the sponge is completely cold, carefully unwrap the roll, spread with cream and your chosen fillings and then carefully roll again, Don’t worry if the sponge cracks, you can decorate the top of the roll with more fresh cream and fruit to hide them!
Chill the roulade in the fridge, then slice and enjoy!