Blackcurrant Swiss Roll


Serves: 8 – 10 

Butter to grease

4 eggs 

110g Whitworths Caster Sugar

110g Organic Matthews Cotswold Plain Flour 

1 tbsp warm water

100g Thursday Cottage Blackcurrant Curd 

150ml Double cream, lightly whipped

2 tbsp Whitworths Caster Sugar to serve.


Heat oven to 180C/160C fan/gas 4. Grease and line a 16 x 28cm Swiss roll tin with baking parchment.

Beat the eggs and sugar together for 5 minutes with an electric hand whisk until thick and pale. Stir in the warm water and then sieve the flour into the mixture, half at a time and gently fold it in using a large metal spoon.

Pour the mixture into the tin and gently ease into the corners. Bake for 10-12 mins until golden and firm. Be careful not to overbake, or the sponge will break when rolled.

While the sponge is baking, sprinkle 2 tbsp sugar over a square of baking parchment.

Turn the baked sponge onto the sugared paper straight from the oven. While it is still warm, peel off the lining paper and roll the sponge up from the short edge, keeping the parchment inside the roll to stop it from sticking. Leave the sponge to cool then unroll gently and spread over the curd, top with lightly whipped double cream. Roll back up and sprinkle caster sugar over the top to serve

We used Thursday Cottage, Whitworths and Cotswold Flour for this recipe, you can find these here: