Swiss Roll

Swiss rolls use sponge cake as the base. There are many variations for the sponge cake. e.g. plain, chocolate, marble... and there are even more variations for the fillings. I like rolls versus layer cake because I can use less cream between the layers and enjoy more the flavour of the sponge. And I like to use fresh fruit for the filling. The top choice fruit is mango. Mangoes go extremely well with cream. When the special kind of fruit is out of season, I use fruit jam instead. It goes well with a cup of English tea in the afternoon. For even more fun, special flavour can be added to the cream too.