Classic Swiss roll cake

Gorgeous as it 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 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 seperated
 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 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, carefully lay it face down on the sugar sprinkled parchment paper
  • 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 parchment paper
  • Leave it to cool off completely for 1 hr.


  • 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

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 which 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 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!

Basic Butter Cake – Simple pound cake with delicious buttery flavour

sponge cake
butter cake

This  wonderfully-buttery cake with an outer golden crust is the first cake that every aspiring cake-baker must get right.

We all know that in everything we do, the first step matters a lot.  If the first step goes exactly as planned, it will boost confidence, which in turn catapult us to be more adventurous.

First, master the art of making this simple but heavenly sponge cake as it gives a clear insight into all the baking techniques and you will be baking most glorious varieties of cakes in no time!

All the tips, secrets and techniques are given here, nothing can go wrong. So, whip it this cake out and serve around with love!

You will need the following items:

Self Raising flour250 g
Margarine or melted butter under room temperature250 g
Caster sugar250 g
Eggs under room temp4
Milk1/4 cup
Lemon juice and Vanilla essence1  tsp each
Salt2 pinches
Baking powder1 tsp

Let’s make it: Set the oven to 180C .

Oven temperature conversion chart:

Cream it

  • Cream butter and sugar together until creamy,  using an electric hand mixer.  Go clockwise.  (Time: 5 mins)
  • Add eggs, one at a time. Make sure you beat after each addition
  • (Time:  Beat 15 seconds after each egg)
  • Add vanilla essence,  lemon juice, salt and finally, cream all together (Time: 1 min) 
  • 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. Do not use the electric mixer at this point.
  • Add milk and mix well.

Tray it

  • Line up a 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.

Oven it

  • Pop it in the oven.
  • Bake for 20 mins or the top turns golden yellow (Never open the oven door in the first 10 mins)

Check it

  • After 20 mins, 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 and place it on a cooling rack.

Time to serve your cake!

  • Dip a knife in hot water, wipe clean and cut the cake into dainty squares
  • Enjoy the lovely spongy texture wrapped with the buttery sweetness

Other easy delicious cakes using the same batter

Vanilla cupcakes

Chocolate cupcakes

Chocolate Cake with creamy chocolate butter icing

chocolate butter icing