Lactofree Swiss Roll

Lactofree Swiss Roll

40 min
Light, fluffy and fruity, Swiss roll remains a classic dessert. Bake until the sponge is springy and use Arla Lactofree cream to hold it all together.


Step 1
  • Preheat the oven to 200C/400F/Gas 6. Grease and line a 9 inch x 12 inch Swiss roll tin.
Step 2
  • Whisk the eggs and sugar in a bowl until pale and fluffy. Fold in the flour to the eggs and spoon the mixture into the tin. Bake in the oven for 7-10 minutes, or until light and springy to the touch.
Step 3
  • Remove from the oven and turn the sponge out onto another piece of greaseproof paper.
Step 4
  • For the filling, spread the strawberry jam onto the sponge and then spread with the whipped Lactofree cream, leaving a small gap around the edges.
Step 5
  • Place a row of strawberries along one edge, lengthways. Roll the sponge to cover the strawberries and repeat the process until all of the strawberries have been used.
Step 6
  • Dust with icing sugar and serve.


Golden caster sugar
75 g
Self-raising flour
75 g
Raspberry jam
75 g
Whipped cream
125 ml
100 g