The ULTIMATE flavour combo in Swiss roll form is EXACTLY what you should be baking this weekend! Introducing our recipe for the Peanut Butter & Strawberry Jam Swiss Roll!!

It's a well known fact that Sally & Dane are allergic to peanuts so we don't get to do peanutty bakes for you guys often but they were both out of the studio today so lucky us!! Lighter than air genoise sponge filled with a homemade strawberry goo & peanut creme diplomat (my mouth is WATERING!!) make sure you tag us in your snaps over on insta and use #cupcakejemma so we can see how you get on!

Happy Baking! x

12x14" Baking Tray

PEANUT CREME PATISSIERE/DIPLOMAT
300g Milk
½ tsp Vanilla Extract
50g Caster Sugar
2 Eggs
1 tbsp Plain Flour
1 tbsp Cornflour
50g Smooth Peanut Butter
Double Cream equal weight of the Creme Patissiere

STRAWBERRY GOO
200g Strawberries
60g Caster Sugar

GENOISE SPONGE
70g Plain Flour
35g Cornflour
220g Whole Eggs
100g Caster Sugar
45g Unsalted Butter


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