This raspberry ripple Swiss roll looks impressive, yet is surprisingly easy to make. Equipment: you will need a 33x 23cm/13 x 9in Swiss roll tin and an electric whisk.
- flavorless oil or butter, for greasing
- 3 large free-range eggs
- 75g/2½oz caster sugar, plus 3 tbsp for sprinkling
- 75g/2½oz self-raising flour
For the filling
- 150ml/¼ pint double cream
- 75g/2½oz raspberry jam
- Preheat the oven to 220C/200C Fan/Gas 7. Grease a 33 x 23cm/13 x 9in Swiss roll tin and line with baking paper.
- In a large mixing bowl, whisk the eggs and sugar together at high speed for about 5 minutes until very pale, thick, and fluffy. The beaters will leave a ribbon-like trail of the mixture when lifted from the bowl.
- Sift the flour over the mixture and gently fold it in using a large metal spoon. Pour the mixture into the prepared tin and use a spatula to spread it evenly into the corners. Bake for 8–10 minutes, until lightly golden and firm to the touch.
- While the sponge is baking, A rectangle of baking paper slightly larger than the Swiss roll tin. Lay it on a work surface and sprinkle with 2 tablespoons of caster sugar. Turn the sponge out onto the sugar-dusted paper, then carefully peel off the baking paper. Cool the sponge in the fridge for 10 minutes.
- Whisk the cream to soft peaks. Spread it evenly over the cooled sponge, leaving a 2.5cm/1in the border at one of the shorter ends. Dot the jam over the cream and swirl it through to make a ripple pattern.
- Starting at a short end, roll up the sponge, finishing at the end with less cream. Transfer the Swiss roll to a serving plate. Sprinkle with a further 1 tablespoon of caster sugar.