Recipe | Raspberry Swiss Roll

Well what can I say, the Great British Bake Off inspired me to make my first ever Swiss Roll! For a first attempt I think it went quite well! I obviously used a Mary Berry recipe with a couple things switched up. I was so scared to make this, but if you follow the steps it wasn't hard at all! 

Ingredients - 

3 Eggs
75g Caster Sugar
75g Plain Flour
Pinch of Salt 
6 Tbsp Raspberry Curd/Jam
200ml Double Cream
Sugar for Sprinkling 
Handful of Raspberries, halved

Method - 

1. Heat the oven to 220 degrees C/Gas Mark 7. Grease and line a 20x30cm Swiss Roll tin (I used a flat baking tray). Put the eggs and sugar in a large bowl and whisk until the mixture is pale, thick and mousse like. This should take about 5 minutes. 

2. Sift the flour and salt and put half into the bowl, using a large metal spoon, very gently fold the flour into the foamy egg mixture. Add the second half of the flour and fold until you see no streaks of flour. 

3. Transfer the mixture to the prepared tin and spread evenly. Bake in the heated oven until golden brown and springy to the touch - about 9 minutes. While the sponge is cooking, dust a sheet of greaseproof paper with caster sugar. 

4. As soon as the sponge is cooked, flip it out onto the paper and lift off the tin. Carefully peel off the lining paper. With a large sharp knife make a shallow cut about 2cm from one of the short sides, then gently roll up the sponge from the end with the cut, using the greaseproof paper to help you. 

5. Set the rolled up sponge onto a wire rack and leave to cool completely. 

6. When ready to fill, whip the cream. Unroll the sponge and trim off the edges. Spread the sponge with the curd/jam, Top with the cream and sprinkle with the halved raspberries, gently re-roll. Sprinkle with sugar to finish and eat immediately. 



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