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raspberry swiss roll

Raspberry Swiss Roll

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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Coming this week, our most peachy and irresistible crumble ever. A recipe too good not to share! 👀
Summer jam season... we've waited all year for this! 

Strawberries, raspberries and blackberries beware, because our Tate & Lyle Cane Jam Sugar is poised and ready...

Made using the juice of the sugarcane plant, it's blended with pectin to give homemade jams a sweet, fruity flavour and lush, spreadable texture.

What kind will you make?
The kids would love this one. But it’s for adults only sadly! 😉

A sweet, boozy party starter, you can have your cake and drink it with this citrusy Gin & Tonic Tart!

1 Tart pastry shell
1 Sheet leaf gelatin
1 Large lemon
2 Zest and juice
2 tbsp Gin
125g Tate & Lyle Fairtrade Pure Cane Caster Sugar
2 Large eggs
Plus 1 egg yolk
1tbsp Juniper berries
115g Butter Cubed and softened

Step 1
Place the gelatine sheets into a small bowl with water and set aside. Place the lemon juice, zest, gin, sugar and eggs in a large bowl and whisk to combine. Add the cubed butter and gently crushed juniper berries and place the bowl over a pan of gently simmering water.

Step 2
Allow the butter to melt completely, then cook the curd for about 8- 15 minutes, stirring often, until it has thickened and resembles the consistency of custard. Remove from the heat and add the gelatine, squeezing the water out of it. Stir well and allow the gelatine to melt completely.

Step 3
Strain the curd through the sieve into a large bowl discarding the juniper berries. Cover the surface of the curd directly with the clingfilm to prevent the skin forming and set it aside to cool.

Step 4
Pour the citrus curd into the pastry case and transfer to the fridge for 2-3 hours, allowing it to set.

Step 5
To make the decoration and syrup, place the sugar and tonic water into a medium saucepan over a small heat and allow the sugar to melt. Bring the mixture to simmer, then add the sliced citrus and simmer for 30 more minutes. Remove the citrus and place it on a wire rack to cool. Allow the syrup to cool slightly, then add the gin and cool completely.

Step 6
Decorate the tart with slices of candied fruit and drizzle with some syrup before serving. You can also serve it with a dollop of whipped cream or crème fraiche.
Just a dash mind... You don't want it to end up tasting like a chippy!
You've heard of Tate & Lyle Sugars... but do you know about our Sweetener?

The same flavour, but with far fewer calories. A perfect alternative for when you're looking for a sweeter cuppa!

Get yours from @sainsburys,  @asda  and @ocadouk
If you think we're going to wait until Christmas to see these guys again... you're wrong! 

For stronger molasses flavour and a deliciously chewy texture, our Dark Muscovado puts a lot more personality into your average Gingerbread person.

So don't believe the smiles, because they're actually pretty fiery!
Finally, somewhere that’s as big on doughnuts as you are!
As part of our Trusted By The Best series, we’ve been shining a spotlight on places that make our sugar shine, places just like Leeds’ Doh’hut...

Specialising in big, hearty, British-style doughnuts, they’re a welcome change from American chains - a shop that champions the jammy doughnuts we all grew up on! 

Inspired by the US food truck scene, Doh’hut founder Tom started out making doughnuts in his parent’s kitchen before eventually investing in his own food truck. 

Once on wheels, he quickly became a favourite at many foodie festivals and even won the prestigious British St. Food Awards in 2018! 

The success allowed Tom to set up Doh’hut’s permanent home in his native Leeds, followed by two more bakeries in London (Spitalfields & Exmouth Market)!

Focusing on handmade, fluffy and classic flavours, every doughnut is fried to perfection before being hand-rolled in a sweet layer of Tate & Lyle Sugar.

There’s no bells and whistles here. It’s just getting down to basics to make doughnuts the best they can be! 🏆
🏬 Doh’hut
🍩 Leeds Doughnut Shop
📌 2 Trevelyan Square, Leeds LS1 6ED
📱 @dohhut 
#TrustedByTheBest
Your inspiration for sweet and sticky desserts... 

Sticky toffee pud!? It's in the bag!
Calling this a cheesecake doesn't do it justice... 

Made with light, creamy ricotta, it boasts smoother, softer slices with entire bites of cherry for a sweet, intense hit. 

A dish that announces it's summer just by being in the room!

Ingredients

For the base
Fairtrade Golden Caster Fairtrade Tate & Lyle Golden Caster Cane Sugar 75 g
Flour Self raising flour 75 g
Hazelnuts Toasted chopped hazelnut 50 g
Eggs Egg 1
Olive-oil Olive oil 60ml

For the Topping
Fairtrade Cane Icing Sugar Icing sugar 75 g
Cherries Cherries 250 g
Cream-cheese Ricotta 250 g
Sour cream 150 g
Eggs 1
Vanilla Vanilla extract 2tsp
Step 1

Pre-heat the oven to 180ºC/Fan160ºC/Gas mark 4.

Step 2

Grease a 20cm (8”) round cake tin with a removable base.

Step 3

For the base, whisk the Tate & Lyle Golden Caster Sugar and the egg with the oil until thick and creamy.

Step 4

Put the hazelnuts and flour into a food processor and whiz until the nuts are finely chopped, then fold into the egg mixture. Spoon into the tin and level, then bake for 20 minutes.

Step 5

Meanwhile stone the cherries and halve if large. Place on kitchen paper to soak up some of the juices.

Step 6

Beat the sour cream, ricotta, vanilla extract, egg and Tate & Lyle Fairtrade Icing Cane Sugar until smooth. Pour over the base and scatter over the cherries. Return to the oven and cook for 25-30 minutes until the creamy topping is set.

Step 7

Allow to cool before removing from the tin.
Lower in calories and aspartame-free, Tate & Lyle Sweetener is an easy alternative from the experts in sugar. 

Proof there are other ways of keeping your sweet tooth happy!
We wish it was this easy 😅

That being said, Tate & Lyle Pure Cane Caster Sugar can still feel like a magic trick - helping you conjure up sweet and delicious creations in a jiffy!

Victoria Sponge? It's in the bag!

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