Raspberry Swiss Roll
The delightful combination of light sponge cake, luscious cream, and vibrant raspberries comes together in this recipe to create a truly tempting treat. A fluffy vanilla sponge is lovingly rolled around a sweet raspberry jam filling and creamy whipped cream, resulting in a dessert that is both visually appealing and deliciously satisfying. With each slice revealing a beautiful swirl of colors and flavors, this raspberry cream Swiss roll is sure to impress your guests and brighten any occasion.
— Constant Cookbook
Ingredients
- 4 free-range eggs
- 115g/4oz caster sugar
- 1 vanilla pod
- 75g/3oz self-raising flour
- 200ml/7fl oz double cream
- 1 tsp vanilla extract
- 200g/7oz raspberries
- 150g/5½oz caster sugar
- ½ lemon
- 350g/12oz raspberries
Instructions
- Preheat the oven to 190C/170C Fan/Gas 5 and line a 23x33cm/9x13in Swiss roll tin with baking paper.
- Place the eggs, sugar and vanilla seeds into a bowl and whisk until very pale, fluffy and thickened.
- Sift in the flour and carefully fold in. Pour into the lined tin and smooth with a spatula until evenly spread. Bake for 10â12 minutes, or until just firm to the touch.
- Place a sheet of baking paper, slightly bigger than the tray, onto a work surface and dust with caster sugar. Turn the sponge out onto the paper, peel off the baking paper on the bottom of the sponge and set aside to cool a little.
- Pour the double cream and vanilla extract into a large bowl and whip to soft peaks.
- For the raspberry jam, heat a frying pan until hot. Add the sugar, lemon zest and juice and cook for 3â4 minutes until the sugar has dissolved. Mix in the raspberries and cook for 3â5 minutes until thick. Remove from the heat and set aside to cool.
- Spread the jam over the sponge, leaving a 2cm/1in gap around the edge. Spread the whipped cream over the top, leaving the edges, then sprinkle over the whole raspberries.
- Take the longest edge of the sponge and using the baking paper underneath, roll up the sponge quite tightly, making sure the filling stays inside. Roll the sponge off the parchment, dust with extra caster sugar and cut into slices to serve.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 6 - 8
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