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Thermomix Lamington Swiss Roll

Lamington Swiss Roll

5 from 2 votes
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Make this awesome Lamington Swiss Roll perfectly in time for Australia Day. It is super easy to prepare using your Thermomix and stores well in the fridge. 

There are so many ways to make a Swiss Roll more interesting but this Lamington Swiss Roll is the perfect celebratory cake for Australia Day. It is so moist and tasty and lasts very well in the fridge for up to four days. 

A couple of tips for handling Swiss rolls and how to make them perfect without cracks. First of all, make sure not to overwork the mixture. It is a genoise sponge and the batter is very delicate. As soon as it is combined, tip it onto the baking tray and spread out evenly. It is important not to have thin edges as they might brown too quickly and crisp up, which later on means you will get cracked edges. 

Once the cake is baked, immediately tip it over onto a fresh piece of greaseproof paper and remove the one stuck to the cake in the oven, otherwise it may stick to the cake too much and cause dents. 

Lastly, before the cake has a chance to cool you have to roll it up straight away within the new piece of greaseproof paper and cover it with a fresh tea towel. This will help shape the roll and also cool it down into position. 

I hope you have a fabulous Australia Day and this recipe is inspiring for you. Leave me any comments if you have questions. Here is another great recipe for Australia Day.


Lamington Swiss Roll

  • 4 large eggs
  • 115 g golden or white caster sugar
  • 1 tsp vanilla extract
  • 120 g plain flour
  • 1 tsp baking powder
  • 1 pinch salt


  • 250 g raspberry or strawberry jam
  • 500 g double whipping cream


  • 230 g golden or white icing sugar
  • 50 g cocoa powder
  • 20 g unsalted butter
  • 80 g whole milk


  • 150 g unsweetened desiccated coconut


  1. Preheat the oven to 180°C / 160°C Fan / Gas Mark 4.
  2. Line a large rectangular baking tray with greaseproof paper. It should be at least 25x35cm if not larger.

  3. Insert the whisk attachment. Place the eggs, caster sugar and vanilla extract in the mixing bowl. Whisk 6 Min. / 37°C / Speed 4. Whisk again 6 Min. / Speed 4 (no temperature) without the measuring cup in place to help let out some steam.
  4. Carefully add the plain flour to either side of the whisk attachment along with the baking powder and salt and combine 4 Sec. / Speed 3. Remove the whisk attachment.
  5. At this stage you need to very carefully tip the mixture onto the prepared tray and spread out evenly to make a large rectangle. Bake in the oven for 10-15 minutes until lightly golden and fluffy.
  6. Meanwhile, prepare another large sheet of greaseproof paper. Once the cake is baked, tip it upside down onto the prepared sheet and remove the greaseproof paper attached to the sponge from the oven. Carefully roll up the Swiss roll immediately beginning on one short end. Then wrap in a clean tea towel and place aside. It should be enclosed in the towel and rolled up nicely. It does not have to be rolled up tightly.
  7. In a clean mixing bowl, insert the whisk attachment and add the whipping cream. Whisk on Speed 4 until it is stiff. This could take anywhere from 20-45 seconds. Set aside.
  8. Once the roll is cooled (feel the towel, if it is still warm, then leave it for a bit longer) remove the towel and unroll the Swiss roll. Spread evenly with the jam, then top with the whipped cream. Roll it up again and place it seam side down onto a fresh piece of greaseproof paper. Cover it with a tea towel until later. Note: If it is very hot where you are, refrigerate it now because otherwise the cream might melt.
  9. To make the chocolate icing, place the icing sugar, cocoa powder, butter and whole milk in the cleaned mixing bowl. Melt 4 Min. / 50°C / Speed 1. Scrape down anything stuck to the blade and combine 20 Sec. / Speed 3.
  10. Place the desiccated coconut on a large baking tray.
  11. Using a brush, gently brush the cocoa icing over the roll until it is fully coated. Then roll it in the prepared coconut. Now you can coat the seam and also roll it in the coconut. Place the finished lamington roll onto a cake plate and either serve immediately or refrigerate before. Slice up and enjoy this beautiful Lamington Swiss Roll!

Nutrition Facts
Lamington Swiss Roll
Amount Per Serving
Calories 4569 Calories from Fat 2934
% Daily Value*
Fat 326g502%
Saturated Fat 222g1388%
Cholesterol 1390mg463%
Sodium 937mg41%
Potassium 4247mg121%
Carbohydrates 383g128%
Fiber 56g233%
Sugar 162g180%
Protein 74g148%
Vitamin A 9005IU180%
Vitamin C 44.1mg53%
Calcium 957mg96%
Iron 24.9mg138%
* Percent Daily Values are based on a 2000 calorie diet.
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  1. Carol on January 26, 2017 at 9:38 am

    I made this today and it was beautiful, thanks for a great recipie sophia

  2. Tessa on January 28, 2017 at 3:49 am

    I made this for Aussi Day, and it was an absolute hit. I was also amazed it worked because last time I tried to make a Swiss roll it was an epic ‘nailed it’ failure. This cake had those who proclaimed to not be sweet tooths asking for seconds. And the kids very quickly kept representing their plates. Will absolutely make this cake time and time again.

    • Kayleen on January 22, 2020 at 7:33 pm

      If I substitute with GF flour will it still work?

  3. Kyra on January 26, 2018 at 11:21 pm

    Sophia, thank you for sharing this recipe with us just in time for Australia Day! It was a huge hit with my family and a Thermomix Customer of mine also made it and they enjoyed it also so thanks for the inspiration!

  4. Ariasmith on May 4, 2018 at 5:27 am

    This Thermomix Lamington swiss roll/cake looks so yummy l!! We love having this One for very celebrations, thanks for sharing!!

  5. Trudy on July 3, 2018 at 9:46 am

    Could you please make these low carb they look delish

    • Jesse S Jesse S on January 17, 2019 at 3:06 pm

      I will try 🙂

  6. Anna on January 21, 2019 at 10:08 am

    It looks delicious definitely inspired to give it a go!

  7. Agnes S on January 21, 2019 at 10:26 am

    Looks lush! Can i maybe swap the cream to cream cheese? What do you think?

    • Jesse S Jesse S on January 25, 2019 at 3:25 pm

      I’d give it a try 🙂 x

  8. Hindi on January 22, 2019 at 9:44 pm

    OMG this came out soooo good!! The only adjustment I did was replacing the cocoa with ground almonds in the glaze as I’m not a big fan of mixing chocolate with fruit.

  9. Rochelle Silvers on August 24, 2019 at 7:49 am

    Wow!!! what a wonderful recipe. It turned out perfect. Thank you Sophia. I certainly will be making it again especially on Australia Day.

  10. Emma on January 26, 2020 at 6:16 am

    Do you cover it if you put it in the fridge? Thank you

    • Sophia H Sophia H on February 9, 2020 at 8:14 am

      I don’t but you can.

  11. Vanessa on January 28, 2020 at 10:07 pm

    This is fail proof. 💖

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