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Lyle’s Swish Swiss Roll

Prep

20 min

Bake

10-12 mins

Serves

5 to 10

Difficulty

Easy

About

Quick and easy to make, this cracking Swiss roll is light and airy - but still with that unmistakeable intensity of Lyle's Golden Syrup.

Classic-Tin
made using

Lyle’s Golden Syrup Tin

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Instructions
Ingredients
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Roll up for this special treat:

Step 1

Preheat the oven to 200°C/180° Fan, 400°F, Gas 6. Whisk the eggs and the 75g (3oz) of Lyle's Golden Syrup until thick, pale and fluffy.

Step 2

Sift over the flour and lightly fold in, then spoon the mixture into a 23cmx30cm (9”x12”) greased and parchment-lined Swiss roll tin - lightly spread to the edges.

Step 3

Bake on the middle shelf for 10-12 minutes (or until golden, light and springy).

Step 4

Remove from the oven and immediately turn out onto another sheet of parchment paper sprinkled with Golden Caster Sugar. Carefully peel away the lining paper and trim all the edges with a sharp knife. Score a line about 2.5cm (1”) in from the edge of the longer side nearest to you - don't cut all the way through. This will help you make a nice, tight roll.

Step 5

Leave to cool for about 10 minutes, then spread the jam to the edges.

Step 6

Lightly whip the cream with the remaining 1 tablespoon of Lyle's Golden Syrup until soft peaks form. Spread on top of the jam, not quite to the edges.

Step 7

Starting with the scored edge closest to you, use the paper to roll the cake away from you, tightly rolling it up as you do. Carefully transfer to a serving dish with the seam on the underside and sprinkle with a little more Golden Caster Sugar. Slice to serve

Ingredients

Serving

1

Lyle's Swish Swiss Roll

Eggs

Egg

3
Lyle's-golden-syrup

Lyle’s Golden Syrup

75 g
Flour

Self raising flour

75 g
Raspberry-jam

Raspberry jam

6 tbsp
Cream

Double cream

120 ml
Fairtrade Golden Caster

Tate & Lyle Fairtrade Golden Caster Sugar

For sprinkling

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Our Syrups

Ideal for baking and toppings, and a perfect companion for pancakes and porridge.

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