Swiss Roll
This Swiss Roll recipe is a classic and a treat that everyone will love! Perfect for family celebrations!
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.
