Its time to get the bunting out and make all the red blue and white bakes for the King’s Coronation. Here is my recipe for a two coloured bake I have called The Kings Coronation Swiss Roll. Not only does this red and blue Swiss Roll fun to make, it is fit for the occasion. Agree?

I used Mary Berry’s Swiss Roll recipe with some little additions.

Ingredients for Swiss Roll

• 4 eggs
• 100 grams caster sugar
• 100 grams self raising flour
• 1 small teaspoon Sugarflair Aztec blue gel food colouring (try and use Gel colouring)
• 1 small teaspoon Sugarflair Poppy gel food colouring
• 1 teaspoon vanilla essence

Ingredients for Filling

• Strawberry Jam
• 350 grams buttercream (mixed with dried strawberry powder)

Method for Swiss Roll

1. Preheat your oven to 200 degrees celcius
2. Grease and line a 33 x 23 cm thin baking tray/ Swiss roll baking tin
3. In a large bowl beat together your eggs and caster sugar for about 10 minutes until fluffy and pale and it almost leaves a trail. Beat at a medium speed. Make sure you do not miss this step.
4. In a little bowl add in your red food coloring and do the same in another bowl for your blue one
5. Add 1/2 teaspoon of vanilla essence to each of them and mix
6. Now add about a tablespoon of the egg mixture to each of them and mix
7. Split the remaining egg mixture into two (around 125g each)
8. Add in 50 grams of self raising flour into each of them
9. Then add in your red mixture to one and blue mixture to the other
10. Gently fold together using a spatula until well combined. You want to reduce the amount of air your knock out of the mixture. I try and draw a figure 8 with the spatula to get all the mixture combined
11. Transfer the mixtures into piping bags (but do not cut the tip yet)
12. When you are ready, cut the tip and pipe red stripes (leaving gaps for your blue ones) on the baking tray
13. Now cut the tip of the one that has blue in it and pipe in your blue stripes where the gaps are
14. The mixture is runny so you have to work quickly. It does not need to be perfect.
15. Bake for 8-10 minutes until it is golden brown and the edges start to shrink in

Assembly

1. While the cake is cut two stripes of baking paper ( slightly larger than the baking tray)
2. On one sprinkle caster sugar ( you need this to stop the cake sticking onto the baking paper)
3. Soon after the cake comes out of the oven, turn it onto the baking sheet with caster sugar. The cake needs to be warm.
4. Sprinkle some caster sugar and place the second baking sheet on top then flip the cake around so the inside is on top. ** I missed this step and whilst you cannot tell, i think the finish would be much brighter. The inside of the Swiss roll should be the inside because it has a slightly golden tint to it from baking.
5. About an inch from the bottom (the short edge) score a line. Do not cut it all the way through
6. Roll the Swiss roll with the baking paper on the bottom and leave this to cool totally
7. Once cool gently un-roll the Swiss roll. It is strange that is knows to keep the shape and not disintegrate
8. Spread on a layer of jam then some butter cream and roll back. This time without the baking paper
9. Pipe stars on the top and then enjoy

If you have any queries about how to make The King’s Coronation Swiss Roll send me a message. If you fancy another blue and red bake, why not check out my Choux Buns I made for the Jubilee.

Neha