Vanilla and Raspberry Swiss Roll

Vanilla and Raspberry Swiss Roll

Ingredients

Sponge Cake

  • 3 eggs
  • 1/3 cup superfine sugar, plus extra for sprinkling (also known as unrefined golden caster sugar in UK)
  • 3/4 cup plain white flour
  • 1 pinch of baking powder

Filling

Directions

Preheat the oven to 390 degrees F (fan 350 degrees F, gas mark 6).

Grease a 9 x 9 x 2-inch Swiss roll tin with butter and line with baking parchment.

With an electric mixer, whisk together the eggs and sugar until pale and thick and holds a trail when the whisk is lifted.

Sieve the flour in with the pinch of baking powder and very gently fold together.

Spread the mixture into the baking tin and bake in the preheated oven for 7-8 minutes until springy to the touch, being careful not to overcook.

Dust a large piece of baking parchment with caster sugar and turn the sponge immediately out onto it, carefully removing the baking parchment that has been cooked on and cover with a slightly damp tea towel for 5 minutes to cool.

Meanwhile make the buttercream icing by whisking together the icing sugar, vanilla bean paste and butter until light and fluffy.

Remove the tea towel and, making sure it is cool enough so that the buttercream does not melt, spread the buttercream evenly over the sponge followed by the jam.

Make a slight indent about 1/2 inch in from the short end, and carefully roll up the Swiss roll tightly using the baking parchment to help, finishing with the seal underneath.

Finish by dusting with icing sugar.

Sponge Cake

  • 3 eggs
  • 75 g superfine sugar, plus extra for sprinkling (also known as unrefined golden caster sugar in UK)
  • 95 g plain white flour
  • 1 pinch of baking powder

Filling

Directions

Preheat the oven to 200 degrees C (fan 180 degrees C, gas mark 6).

Grease a 23 x 23 x 5-centimeter Swiss roll tin with butter and line with baking parchment.

With an electric mixer, whisk together the eggs and sugar until pale and thick and holds a trail when the whisk is lifted.

Sieve the flour in with the pinch of baking powder and very gently fold together.

Spread the mixture into the baking tin and bake in the preheated oven for 7-8 minutes until springy to the touch, being careful not to overcook.

Dust a large piece of baking parchment with caster sugar and turn the sponge immediately out onto it, carefully removing the baking parchment that has been cooked on and cover with a slightly damp tea towel for 5 minutes to cool.

Meanwhile make the buttercream icing by whisking together the icing sugar, vanilla bean paste and butter until light and fluffy.

Remove the tea towel and, making sure it is cool enough so that the buttercream does not melt, spread the buttercream evenly over the sponge followed by the jam.

Make a slight indent about 1 cm in from the short end, and carefully roll up the Swiss roll tightly using the baking parchment to help, finishing with the seal underneath.

Finish by dusting with icing sugar.

  • Nielsen-Massey time icon

    15 minprep

  • Nielsen-Massey time icon

    10 mincook

  • Nielsen-Massey yield icon

    4-6servings

This Recipe Uses

Madagascar Bourbon Pure Vanilla Bean Paste

Madagascar Bourbon Pure Vanilla Extract