Age Restricted Content
- 4 large eggs, separated and at room temperature
- 30g sugar, sifted, plus extra for dusting
- 1 tsp vanilla extract
- 1/8 tsp salt
- 2 tbsp sugar
- 90g flour
- 145g raspberry jam
How to make Raspberry Swiss Roll
Preheat the oven to 175°C. Line the bottom of a 15-x-10-inch jelly roll pan with parchment paper.
Place the egg yolks andsugar in a large bowl or in the bowl of a stand mixer fitted with the attachment and until the yolks have doubled in volume and hold a ribbon when the is lifted, about 4 minutes. in the vanilla.
In a separate, or cleaned bowl,the egg whites with the salt first on low speed until foamy, then increase the speed to high and pour in the granulated sugar, until the whites hold a medium peak.
Sift half of the flour into the yolk mixture and fold in using a, then fold in half of the egg whites. Repeat with the remaining flour, and then change to a spatula to fold in the last of the whites until evenly incorporated. Spread the batter into the prepared pan, taking the time to ensure the batter is level.
Bake the cake for about 12 minutes, until the cake springs back when gently pressed in the centre. Let the cake cool for about 2 minutes on a cooling rack, then loosen the sides with a spatula. Sift a layer ofsugar over the surface of the cake and cover with a clean tea towel. Place a second cake pan over the towel and quickly invert the cake, removing the pan it was baked in. Peel off the parchment paper and dust this surface with sugar. Roll the cake up from the 10-inch side with the towel and let it cool completely (cooling it rolled sets its “memory” so the cake won’t crack once filled).
Stir the raspberry jam to soften. Unroll the cake and spread an even layer of jam over the cake. Roll the cake back up again, dust the top withsugar. Cover and store at room temperature until ready to serve.
The cake can be prepared up to a day in advance and stored, wrapped and unrefrigerated.
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