© 2017 by Gauri Jayaram. Crafted & Curated by Brand/brunch

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Peach & Apricot Swiss Rolls …anyone ?

April 5, 2016

My mid-week craving for a dessert drove me to some experimentation. I wanted to bake, but something that would satisfy my sweet tooth, would be quick to make and something that I'd never baked before.

It had to be a cake...non-icing.....non-chocolaty....but Sinful all the same.

So after flipping through some recipes I came across the perfect dessert to satisfy my sweet palate.

A Swiss Roll !!


God !! I've not had a good old swill roll in so many years. As a child I was always very fascinated with the way the swiss rolls looked and have very distinct memories....so distinct that I can even remember the taste of the Strawberry Swiss Rolls my dad used to bring from this small but absolutely fab pastry shop called Bon Bon.


So here I am, after all these years ready to have some sinful swill rolls of my own.....


Peach and Apricot Swiss Rolls

Cuts into 8 slices.

This recipe is adapted from The Complete Step-by-Step Baking Book by Gina Steer.

I have replaced the cream in the filling with hung curd. This lends a sweet tangy flavour to the rolls and also makes a healthier option for those who love to indulge in sweets but mind their calories too...



75g All Purpose Flour

3 Large Eggs

1 tsp Vanilla Extract

100g Caster Sugar

30g Desiccated Coconut Powder


For the filling

Apricot and Peach Jam / Jelly / Crush (I used crush)

1 cup Hung Curd (400g curd hung for 2 hours)

1 tsp Vanilla Extract

2 tbsp Caster Sugar



  1. Preheat the oven to 220 degree Centigrade, 15 minutes before baking. Lightly oil and line the base of a 9x13 inches baking tray with parchment.

  2. Sift the flour with the baking powder several times and then reserve on top of the oven to warm a little.

  3. Place a mixing bowl with eggs, caster sugar and vanilla essence over a saucepan of hot water, ensuring that the base of the bowl is not touching the water.

  4. With the saucepan off the heat, whisk with an electric hand whisk until the egg mixture becomes pale and mousse` like and has increased in volume.

  5. Remove the bowl from the saucepan and continue to whisk for a further 2-3 minutes. Sift in the flour and very gently fold in using a wooden spatula, trying not to knock out the air already whisked in. Pour into the prepared tin, tilting to ensure that the mixture is evenly distributed. 

  6. Bake in the preheated oven for 10-12 minutes or until golden brown and the top springs back when touched lightly with a clean finger.

  7. While the cake is baking, sprinkle the desiccated coconut over a large sheet of parchment. When the cake has cooked, turn out onto the desiccated coconut covered sheet and trim the edges of the cake. Holding an edge of the paper with the short side of the cake nearest you, roll the cake up.

  8. Let it rest till the cake completely cools down.

  9. In the mean while, whisk up the hung curd, add the vanilla essence and caster sugar. Whisk again till all three are completely blended.

  10. When the cake has completely cooled, carefully unroll it and spread the peach and apricot crush. Then spread the sweetened hung curd mixture and finally drizzle some more peach and apricot crush.

  11. Roll back carefully, cut into slices and then serve.

  12. You could chill it in the refrigerator or serve as it is.


The Verdict: Creamy dreamy apricot bliss.


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