Strawberry Lamington Swiss Roll

Serves: 10 Prep Time: 30 MIN


  • Swiss Roll:
  • 3 eggs, large
  • 100g castor sugar
  • 120g Golden Cloud Self-Raising Flour
  • 1 tbls maizena (cornflour)
  • 2.5ml vanilla extract
  • 1 tbls icing sugar
  • ½ cup All Gold Strawberry Jam
  • 1 cup coconut, desiccated
  • Strawberry icing:
  • 2 cups icing sugar
  • 3 tbls All Gold Strawberry Jam
  • 1 tbls butter
  • 60ml milk
  • Pinch of red colouring

Preparation method

1. Preheat the oven to 180°C. Line a swiss roll pan (approx. 25 x 30cm) with baking paper (allow to hang oversides) and grease well with spray and cook. 2. Swiss Roll: Whisk the eggs until thick and pale. Add 1 TBLS of sugar at a time, whilst whisking all the time until sugar dissolves. 3. Sift flour and maizena over the egg mixture and gently fold in until just combined and no lumps. (be careful not to flatten to much). 4. Pour into the line pan and smooth surface. Bake for 10 minutes or until the sponge is dry to the touch. 5. Place a sheet of baking paper on a clean surface. Turn the hot cake out onto the paper. Remove the lining. 6. Gently roll the sponge up on the long side, using the paper to help form a roll. Wrap in a tea towel and set aside to cool completely. 7. Filling: Add the icing sugar to the cream and whisk until cream is stiff. When the sponge roll is cool, open the roll up and spread with the jam. Top the jam with a thick layer of cream and roll the sponge up again. Refrigerate until ready to ice. 8. Icing: Add all the ingredients to a saucepan and melt together until smooth and runny. Pour the icing on a baking tray and roll the sponge roll into the icing to cover all over. Place the coconut on a tray and roll the icing coated swiss roll in the coconut until covered all over. 9. Set aside for 30 minutes to set. Cut into slices and serve.

Serving Suggestion

Chef's tip: Delicious served with extra fresh berries as a dessert!

Products used

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