The raspberry swiss roll is the lightest of all the cake making methods. Lighter in calories (because it has little fat content) and lighter in texture. Serve with hot custard.
Serves: 8
Total time: 25 minutes
Difficulty: 2/5
Raspberry Swiss Roll
Ingredients
- 4-5 tablespoon raspberry jam
- 1/2 teaspoon vanilla essence
- 110g plain flour
- 2 tablespoon caster sugar
- 110g caster sugar
Method
- Oven Temperature: 350ºF – 180ºC – Gas Mark 4 – Moderate
- Grease and sugar the greaseproof paper, sides, and base
- Whisk eggs, sugar, and vanilla essence together until the mixture is light enough to hold a figure of eight
- Sieve the flour twice. Gently fold in the flour in two additions. This has to be a very gentle action as it is important not to let the air escape
- If you see a bubble of air bursting, then you are folding in the flour too briskly
- Once all the flour is folded in, pour into the prepared tin
- Place in the pre-heated oven for approx. 15 minutes or until the cake is golden brown and firm to touch
- Whilst the cake is in the oven – place a clean tea towel on the table top
- Place a sheet of greaseproof paper on top of the cloth
- Sprinkle with sugar
- Turn the cake upside down onto the greaseproof paper on the cloth
- Peel off the greaseproof paper lining
- Trim edges carefully
- Score one of the shorter edges, approx 1cm from the edge
- Spread with jam, then keep a 2cm edge around the swiss roll free from jam
- Wrap in the cloth and leave to cool
- To serve: Cover with a small amount of sugar. Trim the sides. Cut into 8 slices
There you have it! The perfect raspberry swiss roll. The fun doesn’t stop there, though! Check out the rest of our MyFamilyClub Budget Baking series for great ideas for snacks, treats, and desserts:
- Chocolate Mayonnaise Cake
- Victoria Sandwich
- Warm Chocolate Surprise
- New York Cheesecake
- Light And Fluffy Cupcakes
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