Sarah Butler's Sprinkle Swiss Roll

by SuperValu

Kids will love making this simple, delicious bake. A perfect homemade birthday cake this autumn

6 people 12 minutes 30 minutes

Ingredients

Heat oven to 180C/160C fan/gas 4.  
Grease and line a 9 x 6-inch Swiss roll tin with baking parchment, then beat the eggs and sugar together for 5 mins with an electric hand whisk until thick and pale.
Gently fold in the flour in two batches using a large metal spoon and pour the mixture into the tin.
Bake for 10-12 mins until golden and firm.  
While the sponge is baking, lay down a sheet of baking parchment. Turn the baked sponge onto the parchment paper.  
Remove the parchment paper from the base of the sponge. Roll up from the short edge using the paper to help you, then cool on a wire rack.
Leave to cool completely while you prepare the buttercream.

To make the buttercream frosting:

In the bowl of a stand mixer or using a handheld mixer, beat the butter on medium-high speed for 5 minutes.
With the mixer on low speed, slowly add icing sugar. Continue beating until the sugar is fully incorporated.
Add in the cream and mix on low speed until incorporated.
Turn the mixer back up to medium-high speed and beat the buttercream for an additional 5 minutes.
If the buttercream is too thick, add in a bit of cream, one teaspoon at a time until you reach the desired consistency.
Roll the cooled swiss roll flat and spread a thin layer of buttercream followed by a shake of sprinkles.
Roll the swiss roll up again and spread the top and sides with a thin layer of frosting.
Coat the top with sprinkles and refrigerate for 20 minutes before cutting.