Monday, 5 May 2014

Fish floss swiss roll

Recipe is very simple:
9x9 square cake tin lined with baking paper.
Preheat oven 180c.

2 eggs
40g sugar
45g self raising flour
25g oil

Whisk eggs and sugar until ribbon stage.
Fold in flour.
Fold in oil.
Pour into tin and bake for 15 minutes.
Take out and cool on a wire rack for 5mins.
Turn over onto a clean baking paper and peel off the used baking paper.
Wait to cool.
Turn over again and spread with thin layer of mayonnaise & sprinkle over fish or meat floss generously.
Roll it up using the clean baking paper and hold in place wrapped up for 10 minutes before serving.

 This is really quick to make, took me 30 minutes and its soft and fluffy, best of all the flavours are amazing.  It's sweet, savoury and a mild tang from the mayonnasie.


  1. Hi mandy wanna ask u why my swiss rolls look exactly like yrs but a bit rough when eating it. Instead of floss I put jam, otherwise it nice

    1. I don't understand Julie, what do you mean by rough? It should be soft all the way through.

    2. The texture like sandy...

    3. Sandy? Could it be you haven't fold your flour properly. I never experienced a sandy texture.