What else was I going to do with leftover double cream? Whipping up a chocolate swiss roll whilst Rosalie took a nap seemed like a perfect idea.
It’s pretty straightforward to make the cake; it’s the rolling that always gets me in a fluster!
Mary Berry advises that you score the cake and roll it up to cool, then carefully unroll it to spread the filling on, before re-rolling to finish. I did as suggested, and although my cake didn’t crack, I didn’t seem to get many turns. I am going to put this down to over-filling – too much cream and blackcurrant jam! But let’s face it, you can never really have too much cream and jam, can you?