best Swiss roll cake – with buttercream icing

Vanilla Swiss roll
Swiss roll cake - Valentine's day cake
Swiss roll cake - Valentine's day cake
Swissroll cake

With its gorgeous looks, this Swiss sponge roll is a real beauty that could win the crown!

As Valentine’s day is around the corner, I painted a few hearts on the sponge to display a festive notion relevant to the occasion; you need some liquid food colouring and a good quality paintbrush to paint a simple design on the cake.  Quite a simple decorative idea but the enhanced appearance is a real winner of hearts!

So, let’s make this beauty and bring a special glow of love to this Valentine’s day!

Get ready with the following ingredients:

For the cake
 Plain Flour 50 g
 Sugar (white caster is best) 120 g
 Eggs 3 whites and yellows separated
 Baking Powder 1 tsp
 Corn Flour 1 tbsp
Yellow food colour3 drops (optional)
 Salt3 pinches ( this is a must to take the blandness of egg whites away)
 Vanilla 1 tsp
Let’s make the sponge roll first

Set the Oven to 180 C

Beat eggs

  • Separate the egg whites and yolks carefully
  • Beat the egg whites using an electric hand mixer, in high speed for 2 mins until it forms stiff peaks
  • Add sugar in three times while beating in high speed.  1 min
  • Add egg yolks and beat for 2 mins
  • Add  baking powder, cornflour and flour together and sieve on to the cake
  • Add salt, yellow food colouring and vanilla
  • Do not use the electric mixer at this point.  Fold flour using a spatula until the batter comes creamy

Prepare the tin

  • 12″ x 10″ size square tine will be the right size for the sponge
  • line up with a parchment paper
  • Grease with butter for easy peeling off


  • Spread the sponge batter in the tray
  • Lift and drop the tray twice on the kitchen top to evenly settle the batter
  • Bake in the middle of the oven for 15 mins under 180C or a skewer comes out clean when stabbed in the middle of the cake

Prepare for rolling the cake

  • Lay a wide kitchen towel
  • Sprinkle a little granulated sugar and keep it ready for rolling out the cake

Take the cake out of the oven

  • As soon as the cake is out of the oven, carefully lay it face down on the sugar sprinkledkitchen towel
  • Sprinkle some water on to the lining parchment paper, so that it peels off easily. 
  • Gently, peel off the parchment paper

Roll out

  • Now, while the cake is still very warm, roll out with the kitchen towel
  • Leave it to cool off completely for 1 hr. or place in the fridge for quick cooling


  • Once the cake is cooled off,  open it flat on a tray and you can fill it with buttercream icing, strawberry jam and buttercream or any other frosting with flavours

Options for filling the sponge roll

strawberry jamOption 1 – Simple but delicious

Strawberry jam and buttercream filling – homemade or good quality supermarket brand jam and creamy icing blend together just beautifully!

Strawberry jam
Easy recipe for the homemade strawberry jam with granulated sugar

Get ready with these:

  • 50g butter or margarine softened
  • 100g icing sugar
  • A little milk
  • A drop of vanilla

Whip the cream up:

  • In a bowl add butter, beat with an electric hand mixer until soft and sieve icing sugar on to it with milk and vanilla and beat until creamy
  • Now spread a layer of buttercream and on top spread a layer of strawberry jam
  • Roll the cake gently. Wrap with a cling film or a foil and place in the fridge for several hours
  • Take out 1/2hr before serving

strawberry jamOption 2 – Silky and delicate

Sweet cream filling – this is a very light and delicate filling that can make the cake melt into your mouth

You will need:

  • 1 cup full cream
  • 1/8 cup icing sugar

Beat cream using an electric hand mixer while adding sugar gradually.  Once the cream comes together, check the taste and keep it aside. Do not over-beat the cream

Spread a thick layer of cream and on top smear a thick layer of strawberry jam and roll the sponge.  Cover with a foil and refrigerate for 1hr before serving


  • Take out 30 mins before serving
  • Slice with a sharp knife dipped in hot water and wiped clean
  • Enjoy!

Buttery Tea Time Cake – Sponge cake with crystallized sugar glaze

It is amazing that this simple, light and fluffy buttery cake, turns into a gorgeous teatime treat when it is glazed with butter and sugar crystal syrup.  It gives such a  sweet crunchiness to the top layer making every bite absoloutely pleasurable.

Make this delightful treat for your friends and enjoy relaxing in the garden with a steaming pot of tea.

Let’s make it: 

Self Raising flour250 g
Margarine or butter250 g
Caster sugar250 g
Milk1/4 cup
Lemon juice and Vanilla essence1  tsp each
Salt2 pinches
Baking powder1 tsp

Let’s make it: Set the oven to 180 C . (Temperature conversion is given under Tips)

Cream the batter

  • Beat butter and sugar together until creamy,  using an electric hand mixer
  • Add eggs, one at a time. Make sure you beat well after each addition.
  • Add vanilla essence,  lemon juice, salt and beat for two rounds.

Mix Four

  • Mix baking powder to flour and sieve onto the cake batter, holding the sieve well above it, allowing the air to escape
  •  Fold the flour gently with a wooden spoon until everything turns into a creamy batter
  • Add milk and mix into the batter

Into the oven

  • Line up a round baking tray with parchment paper and spoon the batter into the baking tray and flatten with a spatula
  • Lift up the tray and drop it twice onto your kitchen-top gently, allowing the batter to spread and settle evenly on the try
  • Pop it into the oven

Take out of the oven

  • Insert a skewer into the middle of the cake and if it comes clean,  your cake is ready
  • Take it out from the oven and let it rest for 10 mins
  • Slowly remove from the tray, peel off the baking paper and place it on a cooling rack
  • Let the cake rest for 15 mins

Glaze it

(Do not spread this syrup when the cake is warm.  Let it cool off for about 20 mins.)

  • Place a heap of a tablespoon of butter in a bowl
  • Add a tablespoon of brown sugar and mix well
  • Now place the bowl in the microwave or on the stove and heat for a minute. Do not boil
  • Take out and give a good stir with a spoon.  The sugar should not be dissolved completely but crystallized
  • Pour the sugar syrup using a small spoon all over the cake.
  • After a few mins, you will notice the sugar crystals have formed on the top.
  • Done!!
  • Delicious!