Michael Ellis's Swiss Roll Recipe

“On 31st July Jackie Cameron School of Food & Wine was invited to the 2022 Honey Festival Competitions hosted by the KZN Bee Farmers Association. These were the recipes demonstrated by the students.”
— JACKIE CAMERON

Michael Ellis's Honey & Orange Swiss Roll

INGREDIENTS

  • 3 large Midlands Eggs

  • 63g Castor Sugar

  • 0.25g Vanilla Seeds

  • 50g Self Raising Flour

  • 15g Extra Castor Sugar

  • 125ml Millac Gold Cream

  • 30ml Honey

  • 2 Oranges, Zest and Juice

  • Greaseproof paper

DIRECTIONS

  1. In a large bowl whisk together the Midlands Eggs, sugar and half the vanilla seeds until light and fluffy.

  2. Sieve the self-rising flour into the mixture and fold the Flour in.

  3. Place into a 20x30cm tray lined with greaseproof paper.

  4. Bake at 190°C in a preheated oven for 10-14 minutes or until golden brown.

  5. Place castor sugar onto a cloth and flip the cooked Swiss roll onto the cloth.

  6. Place more castor sugar onto the top of the Swiss Roll and roll up and let it cool.

  7. In the meantime make the Chantilly cream by whipping the Millac Gold Cream and adding the remaining castor sugar and remaining vanilla seeds.

  8. Unroll the Swiss roll and drizzle with Honey and a small amount of orange juice and orange zest then evenly distribute the Millac Gold Cream and roll the Swiss Roll back up.

  9. Garnish with more orange zest and honey and then finish off with mint.

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