Raspberry ripple Swiss roll
This raspberry ripple Swiss roll looks impressive, yet is surprisingly easy to make.
Equipment: you will need a 33 x 23cm/13 x 9in Swiss roll tin and an electric whisk.
Ingredients
- flavourless oil or butter, for greasing
- 3 large free-range eggs
- 75²µ/2½´Ç³ú caster sugar, plus 3 tbsp for sprinkling
- 75²µ/2½´Ç³ú self-raising flour
For the filling
- 150ml/¼ pint double cream
- 75²µ/2½´Ç³ú raspberry jam
Method
Preheat the oven to 220C/200C Fan/Gas 7. Grease a 33 x 23cm/13 x 9in Swiss roll tin and line with baking paper.
In a large mixing bowl, whisk the eggs and sugar together on high speed 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 the mixture into the prepared tin and use a spatula to spread it evenly into the corners. Bake for 8–10 minutes, until lightly golden and firm to the touch.
While the sponge is baking, cut a rectangle of baking paper slightly larger than the Swiss roll tin. Lay it on a work surface and sprinkle with 2 tablespoons of caster sugar. Turn the sponge out onto the sugar-dusted paper, then carefully peel off the baking paper. Cool the sponge in the fridge for 10 minutes.
Whisk the cream to soft peaks. Spread it evenly over the cooled sponge, leaving a 2.5cm/1in border at one of the shorter ends. Dot the jam over the cream and swirl it through to make a ripple pattern.
Starting at a short end, roll up the sponge, finishing at the end with less cream. Transfer the Swiss roll to a serving plate. Sprinkle with a further 1 tablespoon of caster sugar.