A simple swiss roll with a raspberry jam filling, covered in vanilla buttercream and topped with sprinkles.
Last week we celebrated our little boy’s half first birthday…that’s a whole six months he’s been here with us, fitting into our quirky family life! People tell you that your second child will just blend in naturally to your family and this little man certainly has and now it’s hard to remember a time when he wasn’t even here.
So to celebrate Finn’s half birthday I made a Sprinkle Swiss Roll (any excuse to make and eat cake!!). Unfortunately the little man couldn’t have any. He’s still getting to grips with puréed fruit and veg but the rest of us were happy to help him out in demolishing the swiss roll!
I hadn’t made a Swiss Roll in quite a while and I had forgotten how easy they are. People always fear a cracked cake but my two tricks to making sure your swiss roll doesn’t crack are:
1 – Do not overcook the cake. If you are unsure about the timing it’s much better to undercook it by a minute rather than overcook it.
2 – While the cake is still warm, roll it up with the baking parchment still inside and leave it to cool in that rolled up shape. This will make rolling the cake with the filling inside much much easier as the cake has a ‘memory’ of the shape that it should take.
I went for a simple jam filling in this swiss roll as I was covering the outside with buttercream but the buttercream would work just as well inside too.
Mmmmm….cake!
Sprinkle Swiss Roll
Prep Time: 30 mins- Cook Time: 8 mins
- Total Time: 38 minutes
Yield: 8 1x
Category: Dessert
Cuisine: European
Print Recipe
Pin RecipeDescription
A simple swiss roll with a raspberry jam filling, covered in vanilla buttercream and topped with sprinkles
Ingredients
Swiss Roll
- 100g caster sugar
- 3 medium eggs
- 100g plain flour, sieved
- 1/2 tsp baking powder
Filling
- 3 1/2 tbsp raspberry jam
Frosting
- 175g icing sugar
- 100g butter, softened
- 1/4 tsp vanilla extract
- 80g sprinkles
Instructions
- Preheat the oven to 180c. Grease and line a tin with baking parchment.
- Whisk the sugar and eggs together until pale and fluffy. Fold in the flour and baking powder with a rubber spatula.
- Once mixed, pour the cake mixture into the tin and use the spatula to smooth it down. Bake for 8 minutes.
- Place a fresh piece of baking parchment onto a worksurface or table. Remove the cake from the oven and tip it upside down out of the tin, directly onto the fresh paper. You can then carefully peel off the original piece of parchment from the cake.
- Trim any sides of the cake that are crispy or slightly overcooked. Then roll the cake up with the new parchment inside. Leave the cake to cool in that rolled up position.
- While the cake is cooling make the frosting by beating the butter until it is creamy. Add the icing sugar a little at a time and when it has reached your desired consistency, add the vanilla extract.
- Gently unroll the cake and spread the jam on top. Carefully roll the cake back into shape and spread the frosting all over cake. Quickly add the sprinkles before the icing starts to harden.
Kayleigh says
I used buttercream for the filling as I’m not a fan of jam and it was delicious. Really pretty way to decorate as well. Will make again.
★★★★★
Emily @amummytoo says
It looks perfect! I am beyond impressed!! Thanks so much for linking up with #recipeoftheweek. Sorry I was particularly slow getting over for this one. I’ve pinned it to my food board and a tweet will go out shortly 🙂
Ciara Attwell says
Thanks Emily!
Stacey Guilliatt says
The sprinkles look fantastic! #GreatBloggersBakeOff2014
Ciara Attwell says
Thank you Stacey!
Jen says
LOVE the sprinkles! Looks fab 🙂
Ciara Attwell says
Thank you Jen, gotta love some sprinkles!
Laura says
This is fabulous. Such a simple but brilliant decoration idea to coat the outside in sprinkles but it really makes the cake seem party and birthday worthy!
Ciara Attwell says
Thank you Laura!
Kirsty Hijacked By Twins says
Arrr lovely pictures, your Swiss roll looks lovely x
Ciara Attwell says
Thanks Kirsty!
Lucy Parissi says
I am super impressed with the swirl perfection on your roll. My recent attempt was a bit of a mess! This looks like they type of cake my son would go crazy oven (he’s a sprinkles addict). Thanks for linking to #CookBlogShare – please drop by and link to the #GBBO Bake Along too!
★★★★★
Ciara Attwell says
I find the less you put in the middle of the swiss roll, the easier it is to roll it up and get it to stay together. I only had jam in the middle of this so it was super easy!
Julie's Family Kitchen says
Oh Wow, Ciara your Swiss roll is amazing. Just brilliant!
Ciara Attwell says
Thank you Julie x
jenny paulin says
wow! this is fab and what a genius idea to roll a swiss roll in srinkles – much easier then when i tried to roll a big cake in them! that did not work at all!
i love it and thank you for linking up x x
★★★★★
Ciara Attwell says
Thanks Jenny!
Emma | Fork and Good says
That last picture with your little man drooling over that log… that is me. That is me RIGHT NOW! Yay for cake! Nad happy half birthday Finn!
Ciara Attwell says
Ha ha! The poor guy was so confused. We gave him the cake, then whipped it away before he could get his grubby little hands on it!
Dannii @ Hungry Healthy Happy says
What a fun recipe! I think I am going to make this with my Niece, as I know she would love putting the sprinkles on. Or just throwing them round the kitchen haha
Ciara Attwell says
It is a lot of funny getting them all to stick. She’ll love it!
Helen says
aww look at him drooling over that cake!!
Look fab & you would definitely get star baker with that!!
Have you seen Great Bloggers Bake Off on Mummy Mishaps blog? you might want to enter this x
Ciara Attwell says
Yes I have. I don’t think I’ll be able to bake a GBBO cake every week. This week was a fluke that I had already made a swiss roll! But I might enter this week. Thanks Helen!