Friday 26 August 2016

Swiss Roll variations

I had a bit of a muck around making swiss rolls...mainly as I had an excess of eggs, and other ingredients.

For some reason I had a real hankering for a chocolate-mint swiss roll, but suspecting it may be rather...potent, I also did a more classic one with raspberry jam and whipped cream. I then, later, went mad, and tried a yoghurt based mint filling for a second attempt. Fatless sponges are great practice for folding flour into foamed eggs.

Swiss Rolls


  • 4 eggs
  • 60g sugar
  • 40g self-raising flour
  • 30g cocoa powder (for a normal sponge this is also flour)
  • ½tsp cream of tartar

Filling - Mint buttercream

  • 160g butter
  • 320g icing sugar
  • Splash of milk
  • A few drops of peppermint flavouring

Filling - Mint yoghurt

  • Strained Greek yoghurt (Fage) 
  • Icing Sugar
  • A few drops of peppermint flavouring
  • 3 sheets of gelatine

Filling - Normal

  • 3 tbsps raspberry jam
  • 150ml double cream - whipped