Red Velvet Swiss Roll

Here at British Bakeware we're big fans of red velvet cake and today we're very excited to share with you this Red Velvet Swiss Roll from the terrific Meadow Brown Bakery. Esther is a fantastic baker and her blog is brimming with brilliant recipes, from terrific cupcakes to fantastic bread recipes, there's a recipe you'll enjoy no matter what your taste.

As we mentioned, we can't get enough of red velvet cake here at British Bakeware, so we're quite eager to share this variation on the classy sponge cake. This Red Velvet Swiss Roll isn't difficult to make, and Esther's recipe features step-by-step pictures, to help guide you, whilst you have a go at making this fantastic treat. If you love red velvet cake, then we can ensure you, you're going to love this recipe! 

This brilliant recipe and image is from the terrific Meadow Brown Bakery and we insist that you check out this blog, if you're looking for some inspiration for your next bake.


  • 200g Plain Flour
  • 150g Caster Sugar
  • 4 large Eggs
  • 2 Teaspoons of Cocoa Powder
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Bicarbonate of Soda
  • 1/2 Teaspoon of Salt
  • 2 Tablespoons Vegetable Oil
  • 2 Tablespoons of Milk 
  • 1 Teaspoon of Vanilla Extract 
  • 1 Teaspoon of Lemon Juice or White Vinegar 
  • 1 Teaspoon of Red Food Colouring Paste

For the filling and Decoration

  • Sprinkles 


Step 1 - Butter and line your baking tray with baking paper

Step 2 - Preheat your oven to 175ºC

Step 3 - Mix all the dry ingredients (excluding the sugar and bicarbonate of soda) together in a bowl and set aside. 

Step 4 - Mix the red food colouring and milk in a small bowl, stir and put to one side.

Step 5 - In a large bowl, mix the four large eggs and sugar with a hand whisk until double or triple in volume and the mixture is light and quite airy. You could also you a stand mixer if you have one.

Step 6 - Add the vanilla and vegetable oil to the egg mixture and slowly whisk. Then, pour the mil and red food colouring mixture and continue mixing.

Step 7 - Sieve in the flour in to the mixture a little at a time and mix with a spatula. Do this gently because you don't want to deflate the air bubbles.

Step 8 - Add the vanilla the bicarbonate of soda and lemon juice with the final addition of flour and mix together.

Step 9 - Pour the mixture onto your prepared baking tray and gently spread the mixture to the sides.

Step 10 - Bake in the preheated oven for about 10 -13 minutes. Test with a toothpick to check if it's cooked through.

Step 11 - Whilst the cake is baking, cut a piece of grease proof or any other baking baker paper. Ensure that it's slightly larger than the cake and sprinkle it with caster sugar.

Step 12 - When the cake is ready, tip it onto your sugared grease proof paper and peel off the paper on the back of your cake. 

Step 13 - Roll the cake from the short side in the paper and leave it to cool completely on a cooling rack, whilst rolled up.

Step 14 - Make the cream cheese icing and add half of the mixture in a piping bag fitted with a large open star nozzle. 

Step 15 - Once the swiss roll has cooled down completely, gently unroll it, and spread some of the cream cheese icing on to the cake. You can add any spare icing to the piping bag. 

Step 16 - Roll the cake up again and pipe the remainder of the cream cheese over the cake. Add the sprinkles and serve.

For the full the recipe, as well as images to guide you, visit Esther's blog here.


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Earl Grey Shortbread Teabags

Today we bring to you a brilliant Earl Grey Shortbread Teabags recipe from the equally brilliant Ellie's Kitchen. Ellie is very talented baker and her blog is crammed with a whole range of recipes, from hand painted sugar cookies to homemade strawberry jam, you're bound to find a recipe you love on this blog. 

It would come as no surprise to you that here at British Bakeware we're huge lovers of tea, so we're extremely excited to share this recipe with you. These earl grey flavoured shortbread biscuits are really simple to bake and they take no time at all to make! They're the perfect teatime treat for tea lovers!

This fantastic recipe and image is from Ellie's Kitchen and we highly recommend you take a look at her blog if you're looking for some inspiration on your next bake!


  • 200g Unslated Butter, softened
  • 100g Caster Sugar
  • 300g Self Raising Flour
  • Drop of Vanilla Extract
  • Tea from 3 Earl Grey Teabags
  • 50g Dark or Milk Chocolate


Step 1 - Preheat your oven to 160ºC

Step 2 - then cream the butter and sugar together - you can either do this by hand or if you have an electric mixer, you can use that. The mixture should look pale and smooth.

Step 3 - Once you're happy with the mixture, add the vanilla and tea.

Step 4 - Start gently working in the flour. To avoid overworking the mix, it's best to do it by hand.

Step 5 - Form the into a ball but don't worry if it doesn't together straight away, you just have to be patient.

Step 6 - Lightly flour a flat surface and roll out the dough. Make sure it's about 5mm thick.

Step 7 - Cut the dough into teabag shapes. You may want to use a template to cut around.

Step 8 - Stamp out a hole at the top of each teabag. 

Step 9 - Leave to chill in the fridge the fride for 15 mins before baking until the biscuits turn golden brown. This will take around 15 minutes.

Step 10 - Leave the biscuits to cool for a few minutes on the baking tray, once the're cooked before you transfer them to a wire rack to cool fully.

Step 11 - Once cooled, dip the bottom half of each biscuit in melted chocolate and leave to set on baking paper. 

Step 12 - To finish, thread string through each biscuit and add labels.

For the full the recipe, visit Ellie's blog here.


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Quirky Marble Cake

This week we're delighted to share with you a fantastic marble cake recipe from This Sweet. Kelly is a brilliant baker and her blog is filled with a whole range of fantastic recipes from millionaire's Shortbread to onion tartlets, you'll find a whole range of different recipes on her blog and we highly recommend that you go check it out!

The recipe we're showcasing to you today is perfect if you're looking for a cake that'll impress your friends and family, but don't worry it's not as difficult to make as it may appear. This sponge is certainly a lot more colourful and exciting to your regular sponge and we welcome this upbeat change with open arms.

This marvellous recipe and image is from This Sweet and we highly recommend you take a look at her blog if you're looking for some funky baking inspiration.


For the sponge:

  • 6oz Butter
  • 6oz Caster Sugar
  • 6oz Self Raising Flour
  • 3 Eggs
  • Yellow Food Colouring
  • Red Food Colouring

For decoration:

  • 6oz Icing Sugar 
  • 3oz Butter 
  • 1 tsp of Milk 
  • Sprinkles


Step 1 - Start by creaming butter and sugar in a bowl until it is light and fluffy

Step 2 - Then start adding your eggs one at a time and with every egg added, add a bit of flour, then slowly combine.

Step 3 - Separate the cake mix in three different bowls. Add colour to the others, one red and one yellow, and leave one plain. 

Step 4 - Transfer the cake mixes into your cake tin and using a knife or handle of a kitchen utensil, swirl the mixtures to create a marble effect.

Step 5 - Heat your oven to 180°C / 160°C fan and bake for 20 - 25 mins. You'll know when the cake is ready when it springs back once touched and it's coming away from the sides of the tin. Allow to cool completely before removing the cake from the tin.

Step 6 - Whilst your waiting for the cake to cool, you can make the buttercream frosting by beating the icing sugar and butter together with the milk. Place in the fridge to stiffen slightly. 

Step 7 -Remove cake from tin and spread the frosting evenly around the sponge and sprinkle your chosen decoration.

For the full the recipe, along with some step by step photos to guide you, visit Kelly's blog here.


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Mint Matcha Ice Cream

There's a heatwave taking place in the UK at the moment, which means it's unbearably hot outside. So we imagine, like the vast majority of the UK right now, including us here at British Bakeware HQ, you're trying to cool down in any way possible. You've opened every window and door, you've turned on every fan you can put your hand on, but there's no better or tastier way to cool down than with some Ice Cream and we have a fantastic Mint Matcha Ice cream recipe from the very talented baker Diana from Little Sunny Kitchen to share with you today. This recipe is really simple and quick to make, and can be easily made at your home.

For the people unsure on what Mint Matcha is, it's shade-grown tea leaves that have been grown for 3 weeks before harvest, and has had the stems and veins removed when processing. Mint Matcha has a very refreshing flavour which is perfect when the weather is the hot! As well as having a refreshing flavour, matcha is incredibly healthy, it contains a high level of antioxidants, boosts your metabolism and increases your energy levels. It's also worth mentioning that it fights cancer and helps burn fat. It would be silly, not to start incorporating this into your diet. 

If you're interested in making this refreshing ice cream, then you can follow the recipe here from Little Sunny Kitchen. Diana is an incredibly talented baker and her blog is certainly worth taking a look at! 

If you're thinking about making this refreshing treat, you may be interested in the items below...


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Vegan White Chocolate & Coconut Cheesecake

We are delighted to share with you this terrific Vegan cheesecake recipe from Becky's Biscuit Bases. Becky is an extremely talented baker and her blog is full of terrific cheesecake recipes, all ranging in different sizes and flavours! If you're a fan of cheesecakes then you're going to love Becky's blog! 

The recipe we're showcasing to you today is perfect if you're a vegan, but this possibly isn't the most healthy vegan cheesecake ever but with that being said; everyone should treat themselves every once in a while. No-one should be excluded from the brilliance of a cheesecake and with this Vegan White Chocolate & Coconut adaptation, everyone, no matter what your dietary requirements, can enjoy the great taste of a cheesecake 

This fantastic recipe and image is from the equally fantastic Becky from Becky's Biscuit Bases and we highly recommend that you check out her superb blog if you're a lover of cheesecakes! 


For the base:

  • 200g Ginger Oat Biscuits (Holland & Barrett do vegan biscuits)
  • 50g of Pure Butter, melted

For the filling:

  • 400g Violife Cream Cheese
  • 1 can of full fat coconut milk, chilled in the fridge over night 
  • 50g Whitworths Superfine Icing Sugar 
  • 300g of Vegan White Chocolate (Amazon or Holland & Barrett)
  • 1 Tsp of Vanilla 
  • 1/2 punnet of strawberries

For decoration:

  • 1 Punnet of strawberries

Helpful tips from the baker: 

  • You will need an 8 inch spring-form tin. 
  • You MUST leave the coconut milk in the fridge over night.
  • Do NOT shake the coconut milk, you want the cream that has separated to the top of the can. 
  • For the best results when whipping, leave a bowl and whisk attachments in the fridge for at least an hour before you need them. 


Step 1 - Crush the oat biscuits with the end of a rolling pin or the back of a fork, until the biscuits have turned into a fine crumb.

Step 2 - Add the melted butter to the crushed biscuits, and mix well. 

Step 3 - Pour the buttery biscuit mix into your lined spring-form tin and pat down the mix with the back of a spoon. Place the tin in the fridge whilst you prepare the filling.

Step 4 - Melt the white over a double boiler or in the microwave. Once melted, leave to one side to cool. 

Step 5 - Place the cream cheese, icing sugar and vanilla into a large mixing bowl, and mix together.

Step 6 - Remove the coconut milk, mixing bowl and whisk attachments from the fridge. Do NOT shake the coconut milk.

Step 7 - Scoop out the coconut cream that has separated to the top of the can and place that in the refrigerated bowl. (Leave the liquid coconut water in the can).

Step 8 - Using an electric whisk, whip the coconut cream until it form soft peaks.

Step 9 - Add the cooled melted white chocolate to the sweet cream cheese mix and using the electric whisk, thoroughly mix. 

Step 10 - Then add the white chocolate cheese mix into the same bowl that contains the coconut whipped cream and fold together.

Step 11 - In the same bowl, add the chopped strawberries and fold together again.

Step 12 - Remove the tin, containing the biscuit base and pour in the cheesecake filling. You can use a spatula to obtain a smooth finish.

Step 13 - Then slice the remaining strawberries into thin pieces, place them next to each other making a circle shape, we recommend that you work from the outside - in.

For the full the recipe, along with some step by step photos to guide you, visit Becky's blog here.


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