Swiss Roll with Summer Berries
Make most of those end of season summer berries with this perma-favourite dessert of Swiss Roll.
Ingredients
- 6 medium eggs
- 160g caster sugar
- 160g plain flour
To decorate
- 500ml whipped double cream
- 1 tsp vanilla bean paste
- 300g mixed raspberries strawberries blitzed
- 1 tbsp caster sugar
- Raspberries, strawberries, mint, red currants blackberries, blueberries
Method
Preheat the oven to 180c.
Line a 22cm 32 cm tin with greaseproof paper. In a Kitchen Aid, whisk the eggs and sugar to a ribbon stage. Fold in the flour, pour into the tin and level out. Bake for 10 to 12 minutes and leave to cool. Place the sponge onto a damp tea towel sprinkled in caster sugar.
Fold the vanilla through the whipped cream. Spread the pureed fruits on to the cake, top with 1/2 of the cream.
Pop the last of the cream into a piping bag, then roll up tightly, pop onto a large platter.
Decorate with the cream mix, dot with berries and mint.
Ingredients
- 6 medium eggs
- 160g caster sugar
- 160g plain flour
To decorate
- 500ml whipped double cream
- 1 tsp vanilla bean paste
- 300g mixed raspberries strawberries blitzed
- 1 tbsp caster sugar
- Raspberries, strawberries, mint, red currants blackberries, blueberries
Method
Preheat the oven to 180c.
Line a 22cm 32 cm tin with greaseproof paper. In a Kitchen Aid, whisk the eggs and sugar to a ribbon stage. Fold in the flour, pour into the tin and level out. Bake for 10 to 12 minutes and leave to cool. Place the sponge onto a damp tea towel sprinkled in caster sugar.
Fold the vanilla through the whipped cream. Spread the pureed fruits on to the cake, top with 1/2 of the cream.
Pop the last of the cream into a piping bag, then roll up tightly, pop onto a large platter.
Decorate with the cream mix, dot with berries and mint.
