This Week's Bake: 4 Rhubarb & Custard Swiss Roll Slices

This Week's Bake: 4 Rhubarb & Custard Swiss Roll Slices


I love a classic Swiss roll – invented in the 19th century and despite the name – not in Switzerland. More likely English or potentially Austrian it was invented around the same time as other delicious treats such as Battenberg and the classic Victoria Sponge. The key is a super fluffy sponge contrasting with a rich creamy filling and, traditionally, a sharp flavoured jam.


It’s the last opportunity to make use of delicious forced rhubarb, as it will soon be replaced with field grown rhubarb (which is also delicious but has a slightly more tart flavor). I source my rhubarb from E Oldroyd & Sons who are considered to be the oldest, largest and best producer of premium forced Yorkshire rhubarb (Janet Oldroyd Hulme is known as the ‘High Priestess of Rhubarb')!


This week’s bake consists of 4 slices of rhubarb and custard swiss roll (because what is rhubarb best with if not custard?) – sharp, poached rhubarb with a light, whipped vanilla custard, rolled up in a fluffy sponge. Perfect for teatime – or for breakfast? Who cares – we’re still in lockdown after all…


Delivery date: Saturday 20th March between 9am-11am


NHS friends - place your order using your NHS email address and you will be refunded 15% of your weekly bake.

  • Allergens

    Gluten, Milk, Egg. May contain nuts (traces).

  • Shipping Info

    Free Delivery to your door! Kindly note that we only deliver to E17 postcodes. Orders placed outside this area will not be accepted.