Lovely Lamington Swiss Roll


Swiss Roll

  • 6 large eggs
  • 250 ml (1 C) castor sugar
  • 250 ml (1 C) cake flour
  • 5 ml (1 t) baking powder
  • 15 ml (1 T) boiling water
  • 125 ml (½ C) castor sugar
  • 125 ml (½ C) Rhodes Strawberry Jam


  • 385 g (3 C) icing sugar
  • 125 ml (½ C) milk
  • 30 ml (2 T) butter
  • 65 ml (¼ C) cocoa powder
  • 250 g (2 C) desiccated coconut


  1. Beat the eggs and 250 ml castor sugar until the mixture is thick and creamy and leaves a trail.
  2. Sift the flour and baking powder together and gently fold into the eggs.
  3. Fold in the boiling water.
  4. Pour the batter onto a baking sheet lined with baking paper and bake in the oven preheated to 180 °C for 15 minutes.
  5. Remove from the oven and turn out onto a second sheet of baking paper dusted with the 125 ml castor sugar.
  6. Remove the top sheet of baking paper and allow to cool.
  7. Spread a layer of Rhodes Strawberry Jam over the cake.
  8. Roll up lengthways.
  9. To make the glaze, place the icing sugar and cocoa powder into a heat-proof bowl and whisk in the milk.
  10. Place the bowl over a saucepan of simmering water and stir until the icing is warm.
  11. Whisk in the butter until melted.
  12. Pour the glaze over the roll, working it gently with the back of a spoon to evenly coat the roll on all sides.
  13. Allow any excess glaze to run off.
  14. Roll the Lamington roll in the desiccated coconut until the roll is evenly covered on all sides.
  15. Leave to set on a tray lined with baking paper before serving.
Cooking Tip

For a pretty pink Lamington roll, follow the glaze directions found in this recipe.


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