This is a great recipe when you’re after something a bit ‘old-fashioned’. The custard cream Swiss roll is a bit of a favourite for me and with such simple ingredients it’s much easier to make than I thought — I don’t know if I’ll ever do store-bought again…
- 4 eggs
- 100g caster sugar
- 100g plain flour
- 1 tsp vanilla extract
- 1 tbsp melted butter
- 2 tbsp extra caster sugar
- 300ml thickened cream
- 150ml store-bought vanilla custard
- Preheat oven to 180C. Grease and line a baking tray with baking paper.
- Place eggs and sugar into a mixing bowl. Beat together until tripled in volume and very light and fluffy. Add vanilla and butter and mix through. Sift half the flour over the egg mix. Gently fold in flour and butter thoroughly, being careful not to knock too much air out.
- Sift remaining flour over the batter and gently fold through until it has all been incorporated. Carefully pour batter onto the baking tray moving it evenly to the corners and edges. Bake in the oven for 10-12 minutes or until lightly golden on top and cooked through.
- Lay a piece of baking paper on a bench that is larger than the size of the sponge. Dust with the extra caster sugar. While the sponge is still warm (not hot), invert it onto the baking paper with the caster sugar. With the short edge in front of you, use the paper to roll up the sponge carefully. Leave it to completely cool in it’s rolled shape.
- To make custard cream, place the thickened cream and custard into a mixing bowl or into the bowl of an electric mixer and beat until the consistency of whipped cream. When the sponge is completely cool, carefully unroll it and spread the cream evenly over the surface.
- Carefully re-roll sponge and set in the fridge to set properly, about 1 hour.