Easter Swiss Roll

Easter treats for all!


  • 75 g caster sugar
  • 3 eggs
  • 75 g self-raising flour
  • 180 g strawberry jam
  • 250ml Connacht Gold Fresh Cream whipped
  • 2 tbsp caster sugar
  • 2 tbsp icing sugar to decorate



  • Preheat oven to 180C/160C fan/gas 4
  • Grease and line a 16 x 28cm swiss roll tin with baking parchment paper.
  • Combine 75 g caster sugar and eggs in a mixer and beat for 5 minutes until a pale and fluffy consistency develops.
  • Sieve the flour into your mixture and with a large spoon fold in your flour gently.
  • Pour the mixture into the tin.
  • Bake for 8-10 minutes until light golden and firm, do not overbake or the sponge will break when rolling.
  • Once baked, sprinkle 2 tbsp of caster sugar over a sheet of parchment paper and turn out the sponge onto the sugared paper.
  • Remove parchment paper from base of the sponge and gently roll from the longest side into a swiss roll shape.
  • Allow to cool completely rolled up in this shape covered with a dry tea towel.
  • Once cool, gently unroll sponge and spread the jam first in a thin layer, chopped strawberries next and spread some whipped cream on top.
  • Roll up your swiss roll again and dust with 2 tbsp sieved icing sugar.
  • Decorate with the remaining whipped cream


Below you will find a wide selection of recipes that you can make with our delicious Connacht Gold products. Please use the menu selection to find exactly what you’re after.

Chef Adrian

Adrian Martin is an Irish chef brought up in County Cavan, Ireland. He trained in some of Ireland’s most renowned restaurants including MacNean House and Michelin Star restaurant, Bon Appetite in Malahide where he was head of Pastry.

Sarah Battle

Sarah lives in the beautiful West of Ireland with her husband and their 5 kids. She began her blog in 2019 to showcase her passion for home improvement and decor and now uses her platform to showcase snippets of daily family life, baking tips and interior inspiration.

Sarah Butler

Sarah is a Cookbook author from Co. Mayo. After 20 years working as a Graphic Designer her career curved into cooking during COVID.

She has since published three cookbook and now works full time as a food influencer teaching her simple, homecooked recipes with a focus on reducing food waste and making cooking and baking fun!