Swiss Roll, Cranberry & Raspberry Ripple


We will need a 33 x 23cm/13 x 9in Swiss roll tin.


  • 3 large free-range eggs
  • 75g caster sugar, plus 3 tbsp for sprinkling
  • 75g self-raising flour
  • For the filling
  • 75g Ocean Spray Craisins
  • 150m double cream
  • 75g raspberry jam


  1. Preheat the oven to 200*. Grease a 33 x 23cm/13 x 9in Swiss roll tin and line with baking paper.
  2. In a large mixing bowl, whisk the eggs and sugar together on high speed for about 5 minutes until very pale, thick and fluffy. The beaters will leave a ribbon-like trail of mixture when lifted from the bowl.
  3. Sift the flour over the mixture and gently fold 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.
  4. While the sponge is baking, cut 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. Make a small inset along the rolling edge of the cake and then roll while still warm so it gets used to the shape.
  5. Unroll the cake and then spread the jam down first as it will act as a protective layer to stop cake from getting soggy with the cream. Then spread cream evenly over the sponge, leaving a 2.5cm/1in border at one of the shorter ends. Lastly, sprinkle with Craisins.
  6. 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.
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