Serves: 8


  • 125ml cake flour
  • 125ml white sugar
  • 125ml ALL GOLD strawberry jam
  • 5ml vanilla essence
  • 3 eggs, separated
  • 60ml castor sugar
  • 250ml fresh cream, whipped
  • 10ml lemon juice
  • Pinch of salt
  • Fresh strawberries

Preparation method

Sift the flour and salt together. Beat the egg whites until stiff but not dry, and then beat the egg yolks. Gently beat the lemon juice, white sugar and vanilla essence into the eggs. Sift the dry ingredients in layers over the egg mixture and fold gently using a spatula – repeat until all ingredients are used. Pour the batter into a 220mm x 330mm grease-proofed paper – spread evenly. The batter should be about 5mm thick, so that when the cake is baked it will not be more than 12mm thick. Bake in a 200°c oven for 10 – 20 minutes. Turn the cake onto a damp tea towel that has been lightly sprinkled with caster sugar – pull the paper off carefully. Cut off the crisp edges and roll up the cake with the tea towel. Once cool, unroll the cake and spread a layer of ALL GOLD strawberry jam over the cake. Spread the whipped cream over the ALL GOLD strawberry jam, and roll to form the swiss roll.

Serving suggestion

Fresh strawberries and a cup of tea.

Courtesy of ALL GOLD