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Christmas Swiss Roll

Find inspiration in the beauty of the winter landscape this Christmas, with our delicious Christmas Swiss Roll

Sponge Ingredients Filling Ingredients
• 534g Fresh Medium Eggs                    • 300g Scotts Morello Cherry Jam
• 332g Caster Sugar • 1kg Bakers Dark Chocolate Coatings
• 170g Plain Flour • 450g Buttercream
• 44g Cocoa Powder  



1. To make sponge, place the eggs and the caster sugar into a bowl and mix with an electric whisk for 5-10 minutes or until the mixture is at ribbon stage. Sift in the plain flour and cocoa powder and fold in gently with a metal spoon. Line 3 baking trays with baking parchment, divide the mixture between trays and bake for 10 minutes or until the sponge is springy to touch. Turn sponge out onto a sheet of greaseproof paper dusted with semolina. Whilst warm, gently remove paper and allow to cool. 


Christmas Swiss Roll made using Scotts Chocolate Coatings

2. To make filling/topping, slightly warm the Scotts Morello Cherry Jam until spreadable. Then spread a very thin layer across the swiss roll and allow to cool. Cover the jam with a layer of buttercream, then using the longest end of the sponge, with baking parchment underneath, roll up the sponge tightly. Then roll the sponge off the parchment. Place the swiss roll on a cake cooling wire over the greaseproof paper. Melt Bakers Dark Chocolate Coating up to 45-50°C and pour over the swiss roll, spreading the excess with a pallet knife using a comb scraper to finish. Transfer your swiss roll on to a cake board and leave to set. 

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