Raspberry Swiss Roll

Number of Serving: 8


Sponge Cake
- 3 eggs at room temperature
- 75g granulated sugar
- 1/2tsp vanilla extract
- 64g plain flour
- 1/2tsp baking powder

Raspberry Chantilly Cream
- 150ml double cream
- 90g seedless raspberry jam

1 Line the bottom of baking tray (39.5x27.5x2cm) with parchment paper. Preheat oven to 180C.

2 With an electric mixer beat eggs with sugar on high speed until thick and pale (at the very least this takes 5 minutes). Also beat in vanilla extract.

3 Sift flour mixed with baking powder onto egg mixture. GENTLY stir and fold until well incorporated.

4 Pour batter into baking tray, spreading evenly with an offset spatula or the back of a spoon. Bake for 12-15 minutes until done.

5 Immediately upon removing the sponge cake from the oven invert it onto a clean towel. Gently remove the parchment paper, and roll up the sponge, with the towel. Place on a wire rack to cool completely.

6 Beat double cream until soft peaks form. Add the raspberry jam and beat just until stiff peaks form.

7 Unroll the sponge cake, spread with the cream and re-roll. You can serve immediately or cover and store in the refrigerator. If you like, you can dust the top of the Swiss Roll with powdered sugar before serving. 

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