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Swiss Roll
Preparation info
- Serves
8
- Difficulty
Easy
Appears in
By Roger Pizey
Published 2013
Many countries around the world have their own takes on a Swiss Roll - see the French’s as the Bûche de Nöel - and it seems that it didn’t actually originate in Switzerland. But one thing’s for sure, this wonderful teatime treat always elicits the wickedest smile when served.
Ingredients
500 ml 18 fl oz 6
Method
- First, make the crème Chantilly as instructed and set aside in the fridge.
Preheat the oven to , and grease and line a baking tray or Swiss roll tin. I used one 40cm x 30cm (16in x 12in) and I bl170°C/325°F/gas mark 3
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