Lemon and raspberry Swiss roll recipe
Makes: 1 Swiss Roll
Ingredients:
3 Clarence Court Leghorn White Eggs
¾ Cup Self-Raising Flour
1 Tsp vanilla Extract
Few Drops of Lemon Extract
¾ Cup Caster Sugar
½ Cup Raspberry Preserve (or jam of your choice)
1-2 Cans of Coconut Cream, whipped
Method:
First, preheat your oven to 190 degrees. Lightly grease and line the oven tin you’ll be using for your swiss roll. Something around
30×25 cm would be perfect.
Sift your flour thoroughly to reduce the risk of getting any lumps in the cake batter then set aside in a medium bowl.
Advertisement
Hide AdAdvertisement
Hide AdAdd the three eggs, vanilla and lemon drops to a medium sized bowl before whisking for around 5 minutes, till the eggs are thick and pale.
Pour 1/2 cup sugar in gradually, whisking the mix constantly until you’re left with a
pale, glossy batter. (leave the remaining 1/4 cup
sugar to one side for now)
Pour this mix into a large bowl and then fold in the sifted flour quickly. Be careful
when doing this as you don’t want to knock too much air out of the batter, or you
won’t have a lovely, light and fluffy cake.
Advertisement
Hide AdAdvertisement
Hide AdPour the cake mix into your baking tin and tap lightly onto a surface to help level out
the mix. Use a spatula for any further levelling. (This is important in having an even
Swiss roll).Bake in the oven for between 10-13 minutes. It needs to be soft, springy and golden
in colour. Be very careful not to over-bake as this will ruin your chances at being able
to roll it!
Advertisement
Hide AdAdvertisement
Hide AdMeanwhile, while baking, place a tea towel down on your kitchen surface with a layer
of baking paper over it. Sprinkle the remaining caster sugar over this.
As soon as the cake is out of the oven place it face down onto the sugared baking
paper. Using the tea-towel to stop yourself getting burnt, begin the roll the cake from
the short side across.
Advertisement
Hide AdAdvertisement
Hide AdNow, you have two choices here. If you’re short on time you can leave this to cool
slightly for 5-10 minutes on a wire rack, then unroll and leave to cool completely.
However, if you’re really wanting to avoid any imperfections then feel free to leave it
to cool completely, rolled up within the tea towel (which takes around an hour).
Advertisement
Hide AdAdvertisement
Hide AdOnce completely cooled, top with your fruit preserve and the whipped coconut cream
then it’s time to re-roll!
Once rolled top with additional coconut cream and some fresh raspberries and other
fruit then serve.
clarencecourt.co.uk