Raspberry Swiss Roll Recipe

Hey, welcome or welcome back to my blog and my recipe series. This raspberry swiss roll recipe is always a favourite. Find everything you need to know below!

Ingredients:

4 eggs

125g (4oz) caster sugar, plus a little extra for sprinkling 

125 (4oz) plain flour

5 tablespoons raspberry jam 

150g (5oz) fresh raspberries


Method: 

1. Set the oven to  C / 400° F / Gas Mark 6.

2. Cut a piece of non-stick baking paper a little larger than your tin (medium roasting tin with a base measurement of 30 x 23 cm and about 4cm deep), then snip into the corners and press the paper into the tin

3. Pour water into a saucepan to come about one-third up the sides then heat up.

4. Put the eggs and sugar in the bowl then set the bowl over the pan of simmering water. Using an electric whisk beat the eggs and sugar for 5 minutes until very thick and foamy. To check whether it is thick enough, lift the whisk and drizzle a little mixture over the top of the bowl. If the trail stays for a few seconds it is ready.

5. Sift the flour over the top, gently fold it into the whisked eggs and sugar with the spoon.

6. Pour the mixture into the tin and ease it into the corners by tipping the tin slightly and very gently using a spoon.

7. Bake the cake for 8-10 minutes until it is golden brown and just beginning to shrink away from the paper, and the top spring backs when lightly pressed. 

8. Meanwhile, wet a tea towel with warm water then wring it out. Put the tea towel on the work surface with one of the short sides facing you.

9. Cover the tea towel with a piece of non-stick baking paper then sprinkle lightly with a little sugar.

10. Tip the cake and the lining paper on to the paper-topped tea towel. Peel away the lining paper and then, working quickly, spread the cake with the jam. Sprinkle with two-thirds of the raspberries.

11. Using the paper under the cake and the tea towel to help, roll up the cake from the shortest edge nearest you, gradually peeling away the paper and cloth as you work towards the opposite edge.

12. Wrap the paper tightly around the cake and leave for 1-2 minutes to set the rolled up shape.

13. Transfer the cake to a plate and decorate with the remaining raspberries and a bit of sugar. Cut the cake into thick slices to serve - it is best eaten on the day it's made.


This is one of my favourite desserts to make so I hope you enjoyed it. Have fun baking!

Mia x