Swiss roll
With a delicate, fluffy crumb, a burst of raspberry flavour and hint of vanilla, this timeless bake is a perfect summer desert
SERVES
8
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
15
MINUTES
Ingredients
110g plain flour
4 eggs
110g caster sugar
2 tbsp warm water
2 tsp vanilla essence
6 tbsp homemade raspberry jam
Method
Preheat the oven to 180°C. Line a large swiss roll tin with greaseproof paper. Cut to fit the bottom of the tin exactly. Brush the paper and sides of the tin with melted butter, dust with flour and caster sugar.
Sieve the flour.
Put the eggs and caster sugar into a bowl over a saucepan of simmering water. Whisk the mixture until it is light and fluffy.
Take it off the heat and continue to whisk until the mixture is cool again. (If using an electric mixer, no heat is required.)
Add the water and vanilla essence.
Sieve in about one-third of the flour at a time and fold it into the mousse using a large metal spoon. Pour the mixture gently into the tin.
Bake for 12-15 minutes. It is cooked when it feels firm to the touch in the centre. The edges will have shrunk in slightly from the sides of the tin.
Lay a piece of greaseproof paper on the work top and sprinkle it evenly with caster sugar. Turn the swiss roll tin onto the sugared greaseproof paper. Remove the tin and greaseproof paper from the bottom of the cake. While the cake is still warm, spread it sparingly with homemade raspberry jam. Catch the edge of the paper nearest you and roll up the swiss roll away from you.
