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Swiss Roll with Strawberries and Cream With Rachel's Demonstration Video

The swiss roll may be rolled lengthwise or width wise depending on the thickness required. 

Serves 8


4 ozs (110g) plain flour

4 eggs, organic and free-range

4 ozs (110g) castor sugar

2 tablespoons warm water

1/2 teaspoon finely grated lemon zest


6 tablespoons homemade Lemon Curd

10 floz (250ml) cream, softly whipped





1 x 10 inches (25.5cm) x 15 inches (38cm) Swiss Roll tin


Preheat the oven to 190ºC / 375ºF / Gas Mark 5.


Line a large Swiss Roll tin with greaseproof paper cut to fit the bottom of the tin exactly.  Brush the paper and sides of the tin with melted butter, dust with flour and castor sugar. 


Sieve the flour.  Years ago we would put the eggs and castor sugar into a bowl over a saucepan of simmering water.  Whisk the mixture until it is light and fluffy.  Take it off the heat and continue to whisk until the mixture is cool again.  (Now I use an electric mixer, so no heat is required.)  Add the water and vanilla extract.  Sieve about one-third of the flour at a time and fold it into the mousse using a large metal spoon.


Pour the mixture gently into the tin. 


Bake in the preheated oven for 12-15 minutes.  It is cooked when it feels firm to the touch in the centre.  The edges will have shrunk in slightly from the sides of the tin. 


Lay a damp tea towel on the work top, put a sheet of greaseproof paper on top and sprinkle it evenly with castor sugar.  Turn the swiss roll on top of the sugared greaseproof paper.  Remove the tin and greaseproof paper from the bottom of the cake.  While the cake is still warm, spread it sparingly with homemade lemon curd.


Mark the swiss roll with a knife, along the side nearest to you.  Catch the edge of the paper closest to you about 3/4 inch (2cm) from the edge and roll up the swiss roll away from you. Allow to cool. When completely cold, unroll the sponge and spread the whipped cream over the swiss roll. Add the strawberries on top of the whipped cream. Roll up again and place on a serving plate.

Sprinkle with castor sugar and decorate with crystallised flowers.


This is a recipe by
Rachel Allen
View all my recipes

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