The Great British Bake Off: Ep 6, Swiss Roll

Ok, so before we start I should admit some things. This technically isn’t episode 6, it’s actually number 7. Now, usually I do a recipe from each bake off episode but i’ve been busy with uni and I have been ill so I haven’t had the time. So, I decided to not bake anything for that episode and start fresh with yesterday’s episode, but the good thing is it’s fresh in everyone’s mind.

The next this is I didn’t do the technical challenge. Now, if you watched the bake off you will see that the technical challenge isn’t that appealing (well to me it isn’t, plus it looks difficult and has way to many nuts in it).

So, now that is all out of the way lets get on with how it went with making this tasty dessert.

The recipe I used is a mixture of two. I used a sponge recipe from one recipe and the filling recipe from another. It worked out pretty well and it shows that you can easily change up and mix recipes to your liking. Below you will find the recipe I used to make my swiss roll.


This is a fairly simple recipe to put together. The only slightly difficult part is roll up the sponge. But to start with you need to place the eggs, sugar and lemon zest in a heat proof bowl over simmering water. You mix this with an electric whisk until it has doubled in size and becomes pale and creamy. It does take a while and your arms will ache but this process is essential. This is the only way the cake will give a little rise.


FullSizeRender 10.jpg

Once you have a paler, thicker consistency you take the bowl off the heat and mix it for another 5 mins.

It is a lot of mixing but it is worth it in the end and this is really the only part that takes the longest to do.

I actually found out that this is the first plain sponge Swiss roll I’ve actually made. I’ve made chocolate log’s for Christmas but never a plain one. (Could be because my cooking teacher put me off it when hers tasted and smelled like eggs!).


So once you have cooked your sponge, you have to quickly turn it out on baking paper and sugar and roll it up and let it cool.

While it cools you can make the cream and raspberry sauce. The cream is the simplest to make. Whip the cream and then add in 2 tbsp icing sugar and lemon zest. Yep seriously that’s it!!


So, I didn’t actually no how this raspberry sauce was going to turn out, I thought it would be very watery and if I tried to spread it onto the sponge it would just seep through. However, I decided to just keep cooking the mixture and hope that something will happen.

It actually did, much to my surprise. It started to thicken up and look more like a sauce which seemed to be what the recipe was telling me to do.

Now because it’s raspberries they have a lot of seeds and I didn’t want this in my sauce. Mainly because those seeds annoy me and usually get stuck in my teeth. So, I just strained them out instead.


Once you have all the components ready you can put them together. Carefully unroll the sponge, but don’t flatten it and then spread on the raspberry sauce and whipped cream. Now, don’t put loads just because you like it, as this will cause everything to spill out when you roll it up.

This worked out fine surprisingly, it wasn’t as hard as I thought it was going to be.



I just added simple decoration to my Swiss Roll. I dusted it with icing sugar and added 3 blobs of cream on top and topped with raspberries.

It was simple and I thought it looked really pretty.

Now, I know there is always things about the cake cracking when you roll it, but honestly I actually prefer it and think it looks nicer and truthfully I made double of this recipe, so I was making two Swiss roll’s and when it came to rolling them up one of them cracked and the other didn’t. I don’t no why, they came from the same mixture and cooked for the same amount of time. I just don’t no, but I don’t really care.

This was actually a fun recipe to make and it shows that you can go crazy with the flavors and do what you like.

If you had a go at making a Swiss Roll or even making one of the previous recipe’s from the Great British Bake Off, I would love to see what you have made. You can tweet me at @amybakes94 or Instagram me @amybakes94 and even email me at

Happy Baking

Amy Bakes


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s