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Recipe: Bettys Swiss Roll

The Swiss Roll is in some ways the perfect Bettys dessert. For one, it references the home of our founder, Frederick Belmont, who was born near Bern (though it's thought the recipe actually originated in Austria). But more importantly, it is a simple treat that is comforting in its familiarity. We think comfort is an important hidden ingredient in any recipe. Food can make us feel nostalgic, it can cheer us, and it can connect us with our own past. The Swiss Roll does all those things.

Lisa from our Cookery School ran a live demo on Facebook to teach you how to make this recipe, and you can still view it here.

Equipment

  • Shallow baking tray (37 x 26.5 x 2cm)

    • Ingredients

  • Four eggs (medium)
  • 100g caster sugar
  • 100g plain flour
  • ½ tsp baking powder
  • ¼ tsp bicarbonate of soda

    • For the finish
  • 150g lemon curd or your favourite jam
  • 200ml double cream, lightly whipped
  • Caster sugar (for sprinkling)
  • 150g-200g seasonal fruits
  • One fruit tea bag
  • 50ml boiling water (allow to cool a little)
  • Squeeze of fresh lemon or lime
  • Icing sugar to taste

    • Optional
  • Herbs e.g. mint, rosemary or thyme
  • Balsamic vinegar
  • Peppercorns

    • Method

    1. Preheat the oven to 200°C (fan assisted). Grease and line the base and sides of a baking tray with baking parchment.

    2. Beat the eggs and sugar in a large mixing bowl over a saucepan of simmering water until thick and creamy.

    3. Remove the bowl from the heat and continue beating until the mixture is cool and forms a figure of eight when the beaters are lifted out of the bowl.

    4. Sift the flour, baking powder and bicarbonate of soda into the bowl and with a metal spoon quickly and carefully fold into the mixture.

    5. Spoon onto the prepared baking tray. Place in the preheated oven and bake for 8-10 minutes, until golden and ‘springy’ to the touch. Remove from the oven and leave for 5 minutes.

    6. Whilst the Swiss roll is baking and cooling prepare your garnishes. Place the tea bag into the boiling water, leave for a few minutes and add icing sugar lemon or lime to taste. Add prepared fruit, place into the tea and leave to cool until required.

    7. Place a clean tea-towel on the bench and top with a piece of baking parchment. Sprinkle the paper liberally with caster sugar and turn the sponge onto the baking parchment.

    8. Carefully remove the baking parchment from the back of the sponge.

    9. Roll up across the width enclosing the baking parchment as you go. Place on a wire rack and leave to go cold.

    10. Unroll the sponge and spread with the lemon curd or jam. Add the whipped cream.

    11. Now re-roll the sponge, trim the edges and dust with sifted icing sugar. Finish with your tea-softened fruits.