
Miso Apple Swiss Roll
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Could this be your new favourite dessert: our miso apple Swiss roll? Light, fluffy, and packed with brown butter caramel vibes thanks to that dreamy miso apple filling. It’s quick to whip up but tastes like you’ve gone full star baker. Serve it with a big spoonful of cream and a drizzle of caramel sauce — because why not?
Ingredients
- 4 eggs
- 100g sugar
- 100g self-raising flour
- ½ jar Miso Apple Compote
- Cream
- Caramel sauce (optional)
Method
- Preheat the oven to 200C fan bake.
- Line a rectangular tray (30cm x 20cm) with baking paper. Brush the baking paper with a tiny amount of vegetable oil. This helps to prevent the cake from sticking and makes it easier to roll up.
- Add eggs and sugar to a bowl. Beat with an electric mixer until pale and thick. This will take a good 5-8 minutes. Don't rush this step, it's what makes your swiss roll light and fluffy!
- Sieve the flour and add to the egg mixture in two goes. Folding in gently to not lose any air.
- Pour the mixture into the lined tray, and shake to get into the corners.
- Bake for 8-10 minutes until golden brown.
- Place a piece of baking paper on the counter and sprinkle it with sugar.
- Gently tip out the cake over the sugar.
- Spread with the Miso Apple Compote
- Roll the cake up and leave to cool.
- Serve sliced with a generous dollop of cream and some caramel sauce.