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Fairy bread jelly cheesecake roll recipe
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Indulge in our whimsical Swiss roll with jelly cubes and creamy cheesecake - a party favorite! Let our tips simplify the Swiss roll-making experience for you.
Ingredients:
  • 400ml boiling water
  • 85g packet lime jelly crystals
  • 85g pkt watermelon jelly crystals
  • 4 eggs, separated
  • 140g (2/3 cup) caster sugar
  • 8.80 gm vanilla extract
  • 75g (1/2 cup) plain flour
  • 60g (1/2 cup) rainbow sprinkles
  • 250g packet cream cheese, chopped, at room temperature
  • 50g butter, at room temperature
  • 80g (1/2 cup) icing sugar mixture
Instructions:
  • Start by gently pouring half of the boiling water into a heatproof jug. Add in the lime jelly crystals and stir until completely dissolved. Transfer the mixture into a 13cm square airtight container and refrigerate for 3 hours or until firm. Repeat the same process with the watermelon jelly crystals and the remaining boiling water.
  • Preheat your oven to 180°C/160°C fan forced. Use a brush to coat a 24 x 30cm Swiss roll pan with melted butter, then line it with baking paper.
  • Beat egg yolks, sugar, and vanilla with electric beaters until a ribbon trail forms when the beaters are lifted.
  • Beat egg whites with clean beaters in a clean, dry bowl until soft peaks form. Gently fold into yolk mixture. Sift flour over and use a metal spoon to gently combine.
  • Pour the batter into the prepared pan, ensuring the surface is smooth. Bake for 15 minutes or until a skewer inserted into the center comes out clean. Cover with baking paper and a damp tea towel, then set aside.
  • Lay a clean tea towel on a flat work surface and top it with a sheet of baking paper. Sprinkle the surface with sprinkles. Carefully transfer the warm cake onto the sprinkles, then peel away the paper from the base. Roll up the warm cake starting from a long side and let it sit seam side down for 20 minutes until nearly cooled. Gently unroll the cake and let it cool completely.
  • In a bowl, use electric beaters to whip together cream cheese, butter, and vanilla until smooth. Slowly add icing sugar until fluffy.
  • Cut jelly into 2cm cubes. Transfer 1⁄3 cup of cheesecake mixture into a piping bag fitted with a fluted nozzle and set aside. Spread the remaining cheesecake mixture evenly on the cake, leaving a 2cm border. Place 12-14 jelly cubes of each flavor on top. Roll up the cake to enclose the filling. Place the roll on a serving plate with the seam side down. Pipe the reserved cheesecake mixture on top and decorate with the remaining jelly cubes.

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