• Prep Time 40 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • Swiss roll:
  • 5 egg whites
  • 1/4 teaspoon cream of tartar
  • 100g castor sugar
  • 6 egg yolks
  • 1 teaspoon vanilla essence
  • 40g self-raising flour, sifted
  • 40g corn flour, sifted
  • 1/2 teaspoon baking powder, sifted
  • 30g corn oil
  • Mulberry jam:
  • 250g fresh mulberries
  • 110g sugar
  • 4 tablespoons water
  • 2 tablespoons brandy (optional)
  • For serving:
  • Whipped cream


  1. Grease 26cm x 32cm Swiss roll pan. Line the base with greaseproof paper. Preheat oven to 190°C.
  2. In an electric mixer, whisk egg whites until foamy. Then add in 1/2 of the sugar and cream of tartar. Beat until firm peaks form.
  3. In another clean bowl, whisk egg yolks and the rest of the sugar and vanilla essence till thick and creamy.
  4. Fold egg white mixture into the egg yolk mixture with a hand whisk.
  5. Fold in sifted dry ingredients (self-raising flour, cornflour and baking powder) and corn oil until combined.
  6. Spread evenly into the pan.
  7. Bake at 190°C in the middle rack for 10-12 minutes or till light brown and springy.
  8. Turn cake onto a clean greaseproof paper and towel. Peel off paper from cake.
  9. Spread mulberry jam evenly on the cake before gently rolling it.
  10. Serve with whipped cream if desired.
  11. To make the jam, wash the fresh mulberries and leave to drain in a colander.
  12. Using an electric blender, blend mulberries with water till fine.
  13. Sieve pureed mulberries to remove pulp.
  14. Cook the puree with sugar over low heat for 30-40 minutes.
  15. Set aside. Add in brandy, if used, at this stage and leave to cool.
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