Sarah Butler's Sprinkle Swiss Roll
Kids will love making this simple, delicious bake. A perfect homemade birthday cake this autumn
6 people
12 minutes
30 minutes
Ingredients
- 50 g Caster Sugar
- 2 - Large Eggs
- 50 g Self-Raising Flour sieved
- 150 g Sprinkles
Buttercream frosting:
-
100
g
Butter
-
1
tbsp
Cream
-
230
g
Icing Sugar
Method
- Heat oven to 180C/160C fan/gas 4.
- Grease and line a 9 x 6-inch Swiss roll tin with baking parchment, then beat the eggs and sugar together for 5 mins with an electric hand whisk until thick and pale.
- Gently fold in the flour in two batches using a large metal spoon and pour the mixture into the tin.
- Bake for 10-12 mins until golden and firm.
- While the sponge is baking, lay down a sheet of baking parchment. Turn the baked sponge onto the parchment paper.
- Remove the parchment paper from the base of the sponge. Roll up from the short edge using the paper to help you, then cool on a wire rack.
- Leave to cool completely while you prepare the buttercream.
To make the buttercream frosting:
- In the bowl of a stand mixer or using a handheld mixer, beat the butter on medium-high speed for 5 minutes.
- With the mixer on low speed, slowly add icing sugar. Continue beating until the sugar is fully incorporated.
- Add in the cream and mix on low speed until incorporated.
- Turn the mixer back up to medium-high speed and beat the buttercream for an additional 5 minutes.
- If the buttercream is too thick, add in a bit of cream, one teaspoon at a time until you reach the desired consistency.
- Roll the cooled swiss roll flat and spread a thin layer of buttercream followed by a shake of sprinkles.
- Roll the swiss roll up again and spread the top and sides with a thin layer of frosting.
- Coat the top with sprinkles and refrigerate for 20 minutes before cutting.
