A lovely swiss roll that not only tastes good but only needs a few ingredients is a must to make and share with others.
Raspberry ripple swiss roll
- Flavourless oil or butter, for greasing
- 3 large eggs
- 75 grams/2 1/2 oz caster sugar, plus 2 Tbsp for sprinkling
- 75 grams/2 1/2 oz self raising flour, sifted
- 150 ml/1/4 pint thickened cream
- 75 grams /2 1/2 oz raspberry jam
- Preheat oven to 200C fan/Gas 7. Grease a 33x23cm/13x 9in Swiss roll tin and line with baking paper.
- In a large mixing bowl, whisk the eggs and the sugar together on high speed with a hand mixer for about 5 minutes until very pale, thick and fluffy. The beaters will leave a ribbon – like trail of mixture when lifted from the bowl.
- Sift the flour over the mixture and gently fold in using a large metal spoon. Pour over the mixture into the prepared tin and spread it evenly into the corners. Bake for 10 minutes, until lightly golden and firm to the touch.
- While the sponge is baking, cut a rectangle of baking paper slightly larger than the tin. Lay it on a work surface and sprinkle with 2 tablespoons of caster sugar. Turn the sponge out onto the sugared baking paper, then gently peel off the baking paper and roll the sponge up and leave in the fridge for 10 minutes.
- Whisk the cream to soft peaks. Spread it evenly over the cooled sponge, leaving a 1 inch border at one of the shorter ends. Dot the jam over the cream and swirl it through to make a ripple swirl through it.
- Roll up the sponge , finishing at the end with less cream. Transfer the Swiss roll to a serving plate with the seam side down. Eat immediately.