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Icing sugar Raspberries Raspberry jam
Method 1. 2. 3. 4. Preheat the oven to 180°C. Grease and line a Swiss roll tin 33cm x 23 cm. Whisk the egg whites until stiff, then beat in 2 tbsp of the caster sugar. Beat the egg yolks with the remaining caster sugar and 15ml of water until the mixture is pale and leaves a thick ribbon trail. 5. Sift together the flour and baking powder. Carefully fold in the beaten egg yolks into the egg whites, then fold in the flour mixture. 6. Pour the mixture into the prepared tin and gently smooth the surface. 7. Cake in the centre of the oven for 12 – 15 minutes or until the cake starts to come away from the edges of the tin. 8. Turn out onto a piece of greaseproof paper lightly sprinkled with caster sugar. 9. Peel off the lining paper and cut off any crisp edges. 10. Spread with jam and roll up using the greaseproof paper. 11. Leave to cool completely on a wire rack. 12. Meanwhile whisk the cream to a firm peak with the sugar and vanilla extract. 13. Unroll the Swiss roll and fill with cream and raspberries before rerolling. 14. Place on a silver flat, dust with icing sugar and decorate as required.
4 115g 115g 5g
500ml 1tsp To taste I punnet 100g