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
- Preheat the oven to 200*. 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 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.
- 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.
- 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.
- 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.
- 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.