Love Heart Swiss Roll

Serves 10

Heart sponge (for the center)

225g butter

225g caster sugar

4 medium eggs

225g self raising flour

1/2 tsp red food colouring paste/gel



50g butter

50g icing sugar

drop of red food colouring paste/gel


Swiss Roll

3 medium eggs

80g caster sugar

1 tsp red food colouring paste/gel

85g self raising flour

1 tsp vanilla essence



200g icing sugar

200g butter

dash vanilla



  • For the heart center sponge, preheat your oven to 180C/160C fan.
  • Line 8” square baking tin with parchment paper and set aside.
  • In a mixing bowl, mix the butter, sugar, eggs, flour and food colouring until you are left with a smooth cake batter.
  • Scoop into the lined tray and pop into the center of a preheated oven and bake for 40 minutes. Once baked, remove and cool.
  • Pop into the fridge for 1 hour to firm up.
  • When this sponge is cooling make the buttercream by mixing the room temperature butter, icing sugar and colouring to resemble a soft paste.
  • Remove the cold sponge from the fridge and, using a carving knife, trim the brown edges from the sides, top & bottom to reveal the pink sponge.
  • Using a small 2cm heart cookie cutter, cut out 12 hearts and stick them together using the buttercream to create a long line of hearts.
  • Pop into the freezer.
  • To make the Swiss roll, Preheat your oven to 200C/180Cfan.
  • Line a 9×12 inch baking tray with parchment paper.
  • In a kitchen mixer bowl fitted with a whisk attachment, whisk the eggs, caster sugar, colouring and vanilla for 6-8 minutes until thick and glossy.
  • Fold in the sieved flour and spoon onto the tray.
  • Spread out evenly and pop into the oven for8 minutes.
  • While it’s baking, place a sheet of parchment paper on your work surface and dust with caster sugar.
  • When the Swiss roll sponge is cooked , carefully turn out onto the paper and remove the parchment paper from the sponge and roll up in the sugared parchment and allow to cool.
  • While this is cooling, make the vanilla buttercream filling, simply whip the butter, sugar and vanilla until soft and fluffy.
  • To assemble, carefully unroll the Swiss roll sponge and layer on some buttercream filling.
  • Remove the heart sponge line from the freezer and place in the center of the Swiss roll and carefully roll up until the Swiss roll sponge meets.
  • Pop into the fridge for 10/15 minutes to allow the buttercream to firm up slightly.
  • To serve, dust with icing sugar and simply enjoy!

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