Raspberry Swiss Roll

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!

Prep Time
Bake Time
 Raspberry Swiss Roll
  • 4 eggs
  • 115g Tate & Lyle Pure Cane Caster Sugar, plus extra to dust
  • Vanilla pod, seeds only
  • 75g self-raising flour
  • 200ml double cream
  • 1tsp good quality vanilla extract
  • 2/3 jar good quality raspberry jam
  • 200g fresh raspberries
  1. Preheat the oven to 190°C/375°F/Gas Mark 5 and line a 23 x 33cm tin with baking parchment.
  2. Place the eggs, Tate & Lyle Pure Cane Caster Sugar and vanilla seeds into a bowl and whisk until light and fluffy.
  3. Sift the flour over this mixture and fold in gently.
  4. Pour the mixture into the lined tin and smooth it out with a spatula until evenly spread.
  5. Bake for 10 to 12 minutes.
  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
  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.
  8. Whip the double cream to soft peaks with the vanilla extract.
  9. To assemble the Swiss roll, spread the raspberry jam over the cooled sponge, leaving a 2cm gap around the edge.
  10. Spread the whipped cream over the jam and evenly distribute the fresh raspberries over the cream.
  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.
  12. Roll the sponge off the parchment, dust with extra Tate & Lyle Pure Cane Caster Sugar and cut into slices to serve.