Swiss Roll

A classic fluffy sponge cake filled with sweet raspberry jam, whipped cream, and fresh raspberries, then rolled and dusted.

Baking Vegetarian Dessert Raspberry Cake

Estimated Nutrition

Calories

260.8

kcal / serving

1564.5 kcal total

Carbs

27.4g

per serving

164.1 g total

Fat

14.7g

per serving

88.4 g total

Protein

4.7g

per serving

28.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Golden Caster Sugar

Self-Raising Flour

Icing Sugar

for dusting

CondimentsSauces

Raspberry Jam

Dairy

piece

Eggs

free-range

125

Double Cream

whipped

Fruits

100

Raspberries

Method

Preheat the oven to 200°C and grease and line a 23cm x 30cm Swiss roll tin.

Whisk the eggs and sugar in a bowl until the mixture is pale and fluffy.

Fold in the flour, spoon into the tin, and bake for 7–10 minutes until springy.

Turn the sponge out onto a new piece of greaseproof paper.

Spread the jam and then the whipped cream over the sponge, leaving a small border.

Arrange a row of raspberries along one edge and roll the sponge until all fruit is used.

Dust the roll with icing sugar before serving.