Prep
30 minsBake
12 minsServes
8Difficulty
Medium 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!
Preheat the oven to 190°C/375°F/Gas Mark 5 and line a 23 x 33cm tin with baking parchment.
Place the eggs, Tate & Lyle Pure Cane Caster Sugar and vanilla seeds into a bowl and whisk until light and fluffy.
Sift the flour over this mixture and fold in gently.
Pour the mixture into the lined tin and smooth it out with a spatula until evenly spread.
Bake for 10 to 12 minutes.
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
Turn the sponge out onto the parchment paper then peel off the parchment on the bottom of the sponge. Let the sponge cool slightly.
Whip the double cream to soft peaks with the vanilla extract.
To assemble the Swiss roll, spread the raspberry jam over the cooled sponge, leaving a 2cm gap around the edge.
Spread the whipped cream over the jam and evenly distribute the fresh raspberries over the cream.
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.
Roll the sponge off the parchment, dust with extra Tate & Lyle Pure Cane Caster Sugar and cut into slices to serve.
Ingredients – 8 items
1
Eggs
Tate & Lyle Fairtrade Pure Cane Caster Sugar
plus extra to dust
Vanilla
pod, seeds only
Self raising flour
Double cream
Vanilla extract
good quality
Raspberry jam
good quality
Fresh raspberries
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We knew it was going to be a showstopper, but this might be bordering on an eye-popper!
A picture-perfect cake tower, this delicate and airy sponge is bursting with summer`s juiciest berries and scattered with crystallized rose petals...
In other words, it`s a big shindig-only bake, so don`t go hiding it away! It deserves to be seen! Recipe in bio.
Wow @georgiahearn__ knows what people like... chocolate and pudding!
Made with @tateandlylesugars and @lylesgoldensyrup, this looks like a little bowl of happiness to us.
We know you`re already sweet enough, but a bit of Tate & Lyle Sweetener wouldn`t go amiss on #NationalTeaDay!
300 servings in one easily storable dispenser, it`s an aspartame-free, low-calorie treat.
Which manages to taste just as sweet!
A whole day dedicated to one TEA!
Yes it`s here, National Tea Day and the ideal time to share one of our favourite shortbread recipes using fragrant Earl Grey tea.
Here`s how to make Earl Grey & Lemon Shortbread:
Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
Pop onto a baking sheet and into a preheated oven at 180°C/ 160°C fan/ gas mark 4/ 350°F and bake for 15 mins. Keep and eye on them as they can burn quickly.
Whilst they cool make your icing and then drizzle generously once the biscuits are completely cold.
If Dark Muscovado`s a little too strong for you, this bag might just be your baking`s saviour!
With enough molasses to keep things moist and sticky, our Light Muscovado boasts a buttery, caramel flavour with fewer hints of treacle.
A subtle change that always makes bakes better...
Find out more at the link in bio.
Low in calories with a classically sweet flavour, our Tate & Lyle Sweeteners help to sweeten up breakfast!
Now on offer in Asda and Sainsbury`s
Tablet: £1.50 (£2.00 RRP)
Pouch £1.35 (£1.80 RRP)
It might sound odd... but anyone who`s had this slightly sour dairy knows it doesn`t taste like butter!
Just squeeze a bit of lemon juice in your standard whole or semi-skimmed if you`re ever in need.
You don`t have to be a baking extraordinaire to whip up these sweet, soft Biscoff Swirls, in fact, so long as you can turn an oven, they`re basically a doddle.
Though you don`t have to tell your friends and family that... recipe in bio!
🍬 WIN a bundle of brand-new Tate & Lyle Sugars, Sweeteners and Syrups! 🍬
This bundle of Tate & Lyle products could be yours! To be in with a chance of winning, simply:
1) Make sure you`re following us @tateandlylesugars
2) Tell us in the comments which drink you`d make with these prizes...
Competition ends 18th April. T&Cs apply. Link in bio.
Good luck!
We will announce winners no sooner than 19th April, please do not respond to any account claiming to be us or announcing winners.
Blondies have more fun they say! And we can tell @danamatenko had fun making these...
An easy recipe, and a great way to use up all of those Mini Eggs (who are we kidding, we`ll just have to buy some more!)
A little drop of sweetness doesn`t always mean sugar. And that`s us saying that!
If you`re looking to avoid extra unwanted calories, Tate & Lyle Sweetener gives teas and coffees extra sweetness. Just swap your teaspoon for a tablet!
Anyone else have a constant craving for carrot cake on #InternationalCarrotDay!?
Yes, we knew we weren`t the only ones... delicious buttercream, incredibly moist sponge... you just can`t resist it, can you!?
So to stop ourselves from eating a whole cake in one sitting, we`ve started baking carrot cupcakes - everything you want in a little bite-sized portion!
Recipe in bio!
#carrotday #internationalcarrotday2024 #carrotcake #carrotcakerecipe #cakedecorating #eastercake #easterrecipe #tateandlyle #sugar #sugareducation #sugarcane #canesugar #sustainability #fairtrade #ethicalbusiness #carrotcakecupcakes
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