Raspberry Swiss Roll

What can be more lovelier than a nice cup of tea and a slice of home made Swiss roll?

This cake is so light and fluffy, it has no butter and no raising agent in it, the lightness is achieved by whisking eggs and caster sugar until really thick and pale, then the plain flour is sieved and very gently folded into the mixture, it is baked in a hot oven for 10 - 11 minutes.

Trev's Tasty Tip

Use home made Vanilla Sugar to enhance the flavour of the sponge, delicious!

Here's how to make it

Equipment

An Electric Mixer with Whisk Attachment

Mixing Bowl

A 12" x 8" x 1" Swiss Roll/Roulade Baking Pan (I use the Alan Silverwood anodised one)

Greaseproof paper to fit the baking pan

Greaseproof paper to turn out the sponge on to

Soft Plastic Spatula

A Small Palette Knife

Cooling Rack

The Recipe

3 Eggs

3oz Caster Sugar or Vanilla Sugar

3oz Plain Flour

2 Heaped Tablespoons Seedless Raspberry Jam

A handful of Frozen Raspberries

White Vegetable Fat for lubricating the greaseproof paper

A little caster sugar for sprinkling

The Method 

Preheat your oven to gas mark 7 (220C).

Cut 2 pieces of greaseproof paper to fit your baking pan, smear one of the pieces with some white vegetable fat, I use Trex or Cookeen, all over the paper on one side. Place the greaseproof paper with the greased side uppermost and gently tease it into shape to fit the tin. Lay out your other piece of greaseproof paper on a worktop or table and sprinkle with a nice layer of caster sugar.

Put the eggs and sugar into the mixing bowl and whisk at high speed until the mixture is very, very light and fluffy, you should be able to leave a trail on the surface of the mixture when you lift out the beaters, when they are turned off, which stays there for a while.

Sieve the flour over the mixture and use your spatula to gently fold it through, pour the mixture into the prepared baking pan scraping the bowl out gently. Tip the baking pan back and forth, corner to corner to move the cake batter so that it fills the tin evenly, do not spread the batter with a utensil, you'll press all the air out of it.

Put the tin on the middle shelf of the oven and bake for 11 minutes.

Take the sponge out of the oven and turn it out onto the greaseproof paper that has been sprinkled with caster sugar. Quickly spread the raspberry jam over the surface of the sponge with your palette knife, break up the frozen raspberries and sprinkle them over the top of the jam. Quickly roll the sponge up lengthways, take one end of the paper and lift so the sponge starts to roll into itself, gently guide the sponge until it is all rolled up. Use the paper to roll around the newly formed Swiss roll and scrunch up the ends to keep it in shape. Place this little parcel of loveliness onto a cooling rack, leave to cool.

Once completely cooled, remove the sponge from the paper and sprinkle on a little more caster sugar. Store in an airtight container in the fridge if you are not going to eat it straight away, like that's going to happen!

 

Serve a good thick slice with some really good vanilla ice cream for a really lovely dessert.