Lemon & Raspberry Swiss Roll
I had always thought making a Swiss Roll would be a bit of challenge, but I never realised how simple it is when you get a few key steps done right. What I love about this recipe is that it requires such a small amount of ingredients – all of which you often have in the cupboards and fridge anyway.
It is a lovely and light recipe, especially with the hint of lemon and raspberry jam, and the perfect summer evening dessert or as an afternoon treat. The biggest thing to try and get right is doing a first roll while the cake is fresh out the oven, to stop it cracking when you roll it properly.
- 8 servings
- Prep time: 10 Minutes|Cook time: 15 Minutes|Total time: 25 Minutes
- Pre-heat the oven to 200°C /395°F (Fan).
- Line a 30 x 25 cm (roughly) rectangle cake tray with greaseproof paper/baking parchment.
- Whisk together the eggs and sugar until it becomes light in colour and slightly fluffy. This may take 5 minutes or so with an electric whisk. Check whether or not it is ready by seeing if the mixture leaves enough of a trail to write your initials on the top of the mixture.
- Fold in the sifted flour and lemon zest, carefully so that no air is knocked out of the mixture.
- Pour the mixture carefully into the tin, giving the tray a bit of wobble so that the mixture spreads eventually and to the edges.
- Bake in the oven for 10 minutes, keeping a close eye and taking it out when it is golden and starting to pull back from the edges of the tray.
- Cut another piece of parchment the same size as the tray and sprinkle with caster sugar. When the cake is out of the oven, turn it out onto the caster sugar paper and score a mark in the cake around 3cm from the short end. Gently roll the cake along the short edge to form the shape, then unroll and leave to cool for 5-10 mins.
- Spread the raspberry jam over the sponge, then re-roll the cake back together. Dust with icing sugar before serving!
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