Classic Swiss roll – Valentine’s day special

Gorgeous as it looks, this Swiss sponge roll is a real beauty that should win the crown !

As the Valentine’s day is around the corner, I painted a few hearts on the sponge to display a festive notion relevant to the occassion; you  need some liquid food colouring and a good quality paint brush to paint a simple design on the cake.  Quite an easy tip but the enhanced appearence 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 seperated
 Baking Powder  1 tsp
 Corn Flour  1 tbsp
Yellow food colour 3 drops (optional)
 Salt 3 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 it

  • Seperate the egg whites and yolks carefully
  • Beat the egg whites using an electric hand mixer, in high speed for 2 mins until it gives peaks

  • Add sugar in three times while beating in high speed.  1 min
  • Add egg yolks and beat for 2 mins

  • Add  baking powder, corn flour and flour together and seive 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

Bake it

  • 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 or a skewer comes out clean when stabbed in the middle of the cake

Prepare for rolling the cake

  • Lay a wide parchment paper on a  kitchen towel
  • Sprinkle 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, let it cool enough to touch and carefully lay it face down on the sugar sprinkled parchment paper
  • Sprinkle some water on to the linining parchement paper, so that it comes out easily.  Peel it off gently

Roll out

  • Now, while the cake is still very warm, roll out with the parchment paper

  • Leave it to cool off completely for 1 hr.


  • Once the cake is cooled off,  open it flat on a tray

Options for filling the sponge roll

strawberry jamOption 1 – Simple but delicious

  • Strawberry jam – homemade or good quality supermarket brand

I have used here my delicious homemade strawberry jam.  Recipe, given below:

Spread a generous amount of strawberry or raspberry jam as a thick layer and roll the sponge, wrap with a foil and refrigirate for 1/2 hr before serving.

strawberry jamOption 2 – beautiful and yummy

  • 50g butter or margarine, softened
  • 1150g icing sugar
  • A little milk
  • A drop of vanilla
  • Red food colouring

Seive icing sugar and whisk all together using an electric mixer until creamy.  Spread a thick layer and roll the sponge and refrigirate for 1 hr before serving.

strawberry jamOption 3 – Creamy and delicate

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

Beat cream using an electric mixer while adding sugar gradually.  Spread a thick layer and on top of it a layer of strawberry jam and roll the sponge.  Cover with a foil and refrigirate for 1 hr before serving.


  • Take out 30 mins before serving
  • Slice with a sharp knife
  • Enjoy!

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Buttery Tea Time Cake – Sponge cake with crystallized sugar glaze

nfdnfd It is amazing that this simple  light and fluffy buttery cake, turns into a gorgeous teatime treat when its golden crusty top is glazed with butter and sugar crystal syrup.  It gives such a  sweet crunchiness to the top layer making every bite pleasurable. Make this delightful treat for your friends for afternoon tea and enjoy it relaxing in the garden with a steaming pot of tea.

Let’s make it: 

Self Raising flour 250 g
Margarine or butter 250 g
Caster sugar 250 g
Eggs 4
Milk 1/4 cup
Lemon juice and Vanilla essence 1  tsp each
Salt 2 pinches
Baking powder 1 tsp

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

Cream it

  • 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.

Flour it

  • 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.

Oven it

  • 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 in the oven.

Rest it

  • 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.

nfd 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!


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