Ingredients

  • 6 medium eggs
  • 160g caster sugar
  • 160g plain flour
To decorate:
  • 300ml whipped double cream
  • 1 tbs vanilla bean paste
  • 200g raspberries, blitzed
  • 1 tbs caster sugar
  • A few extra raspberries

Method

Pre heat the oven to 180c.

Line a 22cm 32 cm tin with greaseproof paper. 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.

Stir the pureed raspberries through the cream, spoon all over the sponge and roll up tightly pop onto a large platter.

To decorate dot with berries.

Ingredients

  • 6 medium eggs
  • 160g caster sugar
  • 160g plain flour
To decorate:
  • 300ml whipped double cream
  • 1 tbs vanilla bean paste
  • 200g raspberries, blitzed
  • 1 tbs caster sugar
  • A few extra raspberries

Method

Pre heat the oven to 180c.

Line a 22cm 32 cm tin with greaseproof paper. 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.

Stir the pureed raspberries through the cream, spoon all over the sponge and roll up tightly pop onto a large platter.

To decorate dot with berries.