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raspberry swiss roll

Raspberry Swiss Roll

  Rating 0.0

Prep

30 mins

Bake

12 mins

Serves

8

Difficulty

Medium
raspberry swiss roll

About

There's a reason why this traditional pud is still going strong! Try our fresh summer recipe below, and give your taste buds a well-deserved treat!

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Instructions
Ingredients
Reviews
Step 1

Preheat the oven to 190°C/375°F/Gas Mark 5 and line a 23 x 33cm tin with baking parchment.

Step 2

Place the eggs, Tate & Lyle Pure Cane Caster Sugar and vanilla seeds into a bowl and whisk until light and fluffy.

Step 3

Sift the flour over this mixture and fold in gently.

Step 4

Pour the mixture into the lined tin and smooth it out with a spatula until evenly spread.

Step 5

Bake for 10 to 12 minutes.

Step 6

Place a sheet of baking parchment that is slightly bigger than the tin onto the work surface and dust with some Tate & Lyle Pure Cane Caster Sugar

Step 7

Turn the sponge out onto the parchment paper then peel off the parchment on the bottom of the sponge. Let the sponge cool slightly.

Step 8

Whip the double cream to soft peaks with the vanilla extract.

Step 9

To assemble the Swiss roll, spread the raspberry jam over the cooled sponge, leaving a 2cm gap around the edge.

Step 10

Spread the whipped cream over the jam and evenly distribute the fresh raspberries over the cream.

Step 11

Take the longest edge, then using the parchment paper underneath, roll up the sponge quite tightly, trying to make sure that the filling stays inside.

Step 12

Roll the sponge off the parchment, dust with extra Tate & Lyle Pure Cane Caster Sugar and cut into slices to serve.

Ingredients – 8 items

Serving

1

Eggs

Eggs

4
Pure Cane Caster Sugar

Tate & Lyle Fairtrade Pure Cane Caster Sugar

plus extra to dust

115g
Vanilla

Vanilla

pod, seeds only

Flour

Self raising flour

75g
Cream

Double cream

200ml
Vanilla

Vanilla extract

good quality

1tsp
Raspberry-jam

Raspberry jam

good quality

2/3 jar
Raspberries

Fresh raspberries

200g

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