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The Queen’s Platinum Jubilee is just around the corner and people are starting to create recipes to mark the occasion! So I have come up with a Platinum Jubilee Swiss Roll, a really easy recipe that you can make over the bank holiday weekend!
What are the components of the Platinum Jubilee Swiss Roll?
The first thing you will need to make is of course a Swiss Roll sponge. This is made using the whisked method (you can find more information about all the cake making methods here) and only requires eggs, caster sugar, and self-raising flour. I also flavoured this sponge with 1 tsp rosewater, which is an optional ingredient and can be left out or replaced by a teaspoon of vanilla or lemon extract.
The sponge is then coloured in a vibrant royal blue, to mark the royal occasion and allow the Platinum Jubilee Swiss Roll to represent all the colours of the Union Jack: blue, red, and white. It’s important to use food colouring gel rather than liquid food colouring, as this can alter the consistency of the cake mix. I would therefore recommend using gel food colouring, and I use the one from Wilton’s. The red component comes from the raspberry jam that the Swiss Roll is filled with. You can either use homemade jam, or just buy some from the shops if you’re feeling lazy (like me!). Finally, the white cream filling is a cream cheese buttercream that is flavoured with some lemon curd. Again, you can either use homemade lemon curd (for which you can find my recipe here) or just use shop-bought.
Finally, I decorated the Platinum Jubilee Swiss Roll with some reserved cream cheese buttercream, a little icing sugar, and some fresh raspberries and blueberries! Deeelicious!
More British Baking Classics fit for the Queen!
If you are looking for more inspiration on what to make for the Queen’s Platinum Jubilee, why not check out some of the other recipes on my blog listed below! Everything from classic British cakes, like the Victoria Sponge, a classic Trifle, or Lemon Drizzle cake, to savoury Pork Pies, Sausage Rolls and Coronation Chicken – the below list has you covered! Enjoy!
- Lemon Drizzle Cake
- Spiced Carrot Cake with Orange Cream Cheese Frosting
- Victoria Sponge Cake
- Lemon Yoghurt Cake
- Classic Trifle | Easy, No-bake Dessert
- Sticky Toffee Pudding
- Mini Pork Pies
- Blackberry and Cinnamon Crumble Cake
- Madeira Cake
- Caramelised Onion and Thyme Sausage Rolls
- Coffee and Walnut Battenberg Cake
- Swiss Roll Cake with Strawberries and Cream
- Very Best Chocolate Fudge Cake
- Coronation Chicken
- Fruit Scones with Extra Fruit and Orange Zest
- Dark Chocolate Digestives
- Millionaire’s Shortbread
- Strawberries and Cream Sponge Cake
- Hot Cross Buns (with extra fruit and spice)
- Viennese Whirls
Platinum Jubilee Swiss Roll
Recipe
Ingredients:
FOR THE SWISS ROLL
- 4 large eggs
- 1 tsp rosewater
- 110g caster sugar, plus a little extra for dusting
- 110g self-raising flour
- Royal blue food colouring gel (I use Wilton’s)
FOR THE CREAM CHEESE BUTTERCREAM
- 75g butter, softened
- 2 tbsp lemon curd (for a homemade version see the recipe here)
- 75g icing sugar, sifted
- 150g full-fat cream cheese
TO ASSEMBLE AND DECORATE
- 4-5 tbsp raspberry jam
- icing sugar
- Fresh blueberries
- Fresh raspberries
YOU WILL ALSO NEED
- Electric hand mixer
- Swiss Roll Tray
- Baking paper
- Mixing bowls
- baking spatula or palette knife
Method:
- Preheat the oven to 220°C/200°C fan and lightly grease and line a Swiss Roll tray with baking paper.
- In a large bowl, whisk together the eggs, rose water, and caster sugar on high speed until thick and frothy, and it reaches the ribbon stage. Gently fold in the self-raising flour alongside enough drops of the blue food colouring gel to colour the sponge a deep blue.
- Carefully transfer the sponge mix to the prepared baking tray. Bake in the preheated oven for 6-8 minutes, until the sponge is springy to the touch and is starting to pull away from the edges of the tin.
- In the meantime, place a clean piece of baking paper (slightly larger than the sponge will be) on your worksurface and dust with some caster sugar.
- As soon as you remove the sponge from the oven, turn it out onto the caster sugar-coated piece of baking paper. Carefully peel of the baking paper that the sponge was on in the tin.
- Next, flip the sponge onto another piece of baking paper so that the bright blue side is facing down. That way it will end up on the outside of the cake once you have rolled it.
- Use a small sharp knife to score one of the short edges of the sponge, about 1.5cm away from the edge. Carefully roll up the sponge in the baking paper to create a tight roll. Transfer the roll to a wire cooling rack and leave to cool completely.
- Once the Swiss roll sponge has cooled, prepare the cream cheese buttercream. Beat the softened butter and lemon curd with an electric hand whisk for 5-10 minutes until fluffy and paler in colour. Add about half the icing sugar, mix, then add the remaining icing sugar and beat for 1-2 minutes. Finally, beat in the cream cheese until the icing is completely smooth.
- To fill the Swiss roll, carefully unroll the sponge and spread the raspberry jam over the cake in an even layer, leaving a half-centimetre boarder around the side.
- Reserve about ¼ of the cream cheese buttercream icing and spoon it into a piping bag fitted with a star nozzle. Pile the remaining buttercream over the jam layer. followed by the cream cheese buttercream. Then carefully re-roll the sponge to create a tight swirl. Then chill the Swiss roll and the piping bag with the buttercream in the fridge for around 30 minutes until firm.
- If you like, you can use a sharp knife to trim the edges of the cake to make the ends pretty and reveal the beautiful swirl inside (plus you get to eat the offcuts!).
- To decorate the Swiss roll, pipe small rosettes of the reserved buttercream in a line along the top of the cake. Use the fresh raspberries and blueberries to decorate and dust with icing sugar to decorate.
