Raspberry and cream Swiss roll

Recipe by:

This classic bake is perfect with a cup of tea

Raspberry and cream Swiss roll

Serves

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People

Prep Time

95

Minutes

Time Cooking

10

Minutes

CUISINE

Irish

COURSE

Baking

Method

  1. Swiss Oven And With The Fan/375°f/gas To Preheat Paper Roll Mark Line Tin Grease Baking 5 A 190°c/170°c

  2. And In Together For Stage Using Volume Vanilla Seven Sponge Eggs, Whisk In Whisk The And Tripled Sugar Until Mixing Minutes, A To Make Vanilla Reached Five Electric An Bowl, The Ribbon

  3. Spoon, Air Or Using On Top, Working Much Sift Knocking But Flour To The Gently Metal The A Fold Of Avoid Too In Batter Spatula It Out Swiftly, Then

  4. Until Bake And Batter Spread Using The A The Spoon Tin Lightly Spatula Out Prepared Minutes Into 10 Golden To Nine For

  5. Of Work By The Some Lightly Position Remove Tea And In Clean Slightly The Of A Cake It And Dampen Paper Five The Caster Minutes Place With Towel Baking Oven The The On With Spraying Baking Tea From Than For Surface, Water Towel Larger The Tin Top The The Paper Let Cool Tin Sugar On Piece Dust Slightly A Towel

  6. The Of Flip Bottom The Tin Tin Top The Then Carefully The Peel Paper, Sponge Roll Carefully The The Of Baking Remove And Paper Baking Lining Swiss From On

  7. Sheet The Baking The Short Paper, Rolled Let Starting Tea Slowly To Dampened With Of Sponge Of End Pletely, Fresh Cool The The Inside The Once Roll At It Start Towel, Help

  8. Heat The Sugar Boil The 200g Place And Lid A Mixture Cover, In To The A The To Then Make Of Jam The Saucepan Boil, Medium Large The Once Add Raspberries Bring Remove Starts Over

  9. Of Jam Of Boil Stirring Does A Pan Temperature Bottom To The The About Further Once For The Reaches The Occasionally Not Three To Make Stick Jam Two Sure 105°c, The To Minutes,

  10. And The Pan The Off Along Heat Lemon Add The Mix Well With Take Raspberries, The Remaining Zest

  11. Have Cream Whisk In Filling Don’t You With Cream And Vanilla, Using The Clotted Whisk Peaks Cream Over Make Balloon Until Double Bowl, A The Large Stiff The A Whisk

  12. Transfer To Create A Bowls Needed And Cream Of To Fold The Fridge Of A The Until Second Both Place Jam Raspberry Rippled Cooled Cream Three Tablespoons Two To Cream Half In In The Bowl

  13. The The Drizzle Unroll Then Assemble Top The Spread Rest Rippled And Cream Sponge Over And The Decorate The Surface On Jam Of All

  14. The Minutes Towel Help The The Sponge, Fridge Outside In Of The The To The Tightly Roll Tea The And On To Place Up With Hour Of One Set For Sponge Roll Swiss Cover Paper With The 30 Baking

  15. Non To Fridge And Coat The Of Set, Remove Remove Paper Once The The The Tea Cream The Use Baking Sponge From And Outside Towel Reveal Swiss Cut Spiral Rippled Roll Ends The Of Both To The

  16. Be The Kept Roll Raspberries On In As Swiss Photo The The A About For Day In Fridge Roll Can The Arrange The Shown

Ingredients

  • For the vanilla sponge:
  • Greasing Butter, For

  • Large Eggs 3 Range Free

  • Vanilla 1tsp Paste Bean

  • Caster 90g Sugar, Extra Dusting Plus For

  • Plain 80g Flour

  • The For Jam: Raspberry

  • Raspberries 250g Frozen

  • 180g Sugar Jam

  • Of 1 Zest Lemon

  • The for Cream Filling:

  • Cream 100g Clotted

  • 200ml Cream Double

  • Vanilla Bean 1/2tsp 1 Paste

  • For Decoration:

  • Fresh 400g Raspberries

Method

  1. Preheat With 190°c/170°c The Tin 5 Baking Fan/375°f/gas Roll And To Paper Oven Line Swiss Mark A Grease

  2. And Using To Until Ribbon Vanilla The The Volume For Mixing An Eggs, Minutes, A Whisk Electric Sponge Stage Sugar Five And Reached Bowl, Together In In Tripled Whisk Vanilla Make Seven

  3. Working Air Knocking The The To Or It On Out Sift Gently Batter Metal Then Of Too Flour Swiftly, Fold But Spatula Avoid Spoon, A Top, In Much Using

  4. Until The Lightly Into Nine To Prepared And Bake Spatula Tin Minutes Spread Spoon Out Using Golden The A For Batter 10

  5. The Slightly Top The It Towel The The Tea Some For Dust The Lightly Of Tin Cake With Tea Water Spraying In The A Tin Paper Place Work And Let Baking Minutes The On Caster Larger A From Surface, Paper Cool By On Towel Sugar Of Piece With Position The Slightly Dampen Oven Clean And Than Baking Remove Five Towel

  6. Paper, Baking Of Carefully Peel Bottom Tin Top Roll The The Sponge On The From The Of Flip Carefully Lining Tin And Baking Remove The The Swiss Paper Then

  7. Rolled Dampened With To Inside The Start The Roll At Pletely, Starting Cool Baking Short Of The Of End It The Fresh Paper, Sponge Sheet Let The Tea Help Slowly Once Towel,

  8. Boil, Once The The Large A Medium 200g Make Over Place In Of To Jam The Saucepan Starts Add Then Boil The Cover, Sugar And Raspberries Remove Mixture The To Heat Bring The A Lid

  9. To Does About Reaches Pan A Occasionally Jam Boil Of Three The The Make Not Two Sure The Stick Minutes, The Of The For Stirring Temperature Once 105°c, To Further To Jam Bottom

  10. Remaining And The Lemon The Mix With Add The Heat Raspberries, Take Pan Zest Along Off The Well

  11. In Whisk Peaks A Bowl, And Clotted Vanilla, Don’t The With Stiff Have Balloon Whisk Double You Cream Until Cream The Over Whisk The Cream Filling Using A Make Large

  12. Jam Of Half Cream Cream Raspberry The In Of Needed Three Bowls Transfer Two And To Fridge Fold The The Rippled A Until Cooled To Cream Both In Create Place Bowl A To Tablespoons Second

  13. Rest Decorate Surface Of Unroll On The Spread All Top Jam Rippled The The The The Over And Assemble Cream Then And Sponge Drizzle

  14. With Place The 30 Towel Of Up The Sponge One Set Cover And The In Swiss The Help Hour With Sponge, Roll Paper Roll Minutes The Of Fridge Baking To For On Tightly Tea The To Outside The The

  15. To The Reveal Cream Swiss Roll And Use Tea The The Rippled The Both Baking Of Cut Of Spiral Towel Set, The Once Remove Non The Sponge Remove From Outside And To Paper Fridge Ends The Coat

  16. On Roll Photo In The Kept In The Shown Arrange Can A The About The Fridge Roll Day As Be Swiss For The Raspberries