Peanut Butter & Jam Swiss Roll Recipe & How To | Cupcake Jemma

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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