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Summer Berry Swiss Roll

Mon, 17 June 2019

Summer Berry Swiss Roll

This is a simply delicious way to serve a lovely cream sponge at the end of a dinner party or afternoon tea. You can vary the filling as much you like.

Ingredients:

Jam Swiss Roll:

4 eggs

4oz/110g sugar

4oz/110g self-raising flour

Garnish:

4 dessertspoons fresh raspberry jam

8oz/225g fresh berries (raspberries, strawberries, blackcurrants etc.)

1 tablespoon caster sugar

9floz/250ml freshly whipped cream

 

Method:

  1. Preheat the oven to 180C/350F/Gas Mark 4.
  2. Grease and line an oblong (13 x 9 inch) tin with parchment paper.
  3. In a mixing bowl, beat the 4 eggs with the sugar for the sponge base. It should become very light and aerated. The whisk should leave a figure of eight pronounced on the surface of the mixture when the whisk is lifted out of it.
  4. Gently fold in the sifted flour with a metal spoon. Be very gentle so as not to knock any of the generated air out of the sponge base but also ensure that all of the flour is incorporated.
  5. Pour the mixture into a prepared swiss roll tin.
  6. Bake for 20 minutes, until well-risen and golden brown, and take the sponge out of the oven.
  7. Before the sponge is fully cooled, invert it onto a sheet of parchment paper dusted with caster sugar.
  8. Use a rolling pin roll it over it to flatten it lightly and then spread with a thin layer of raspberry jam.
  9. Spread then with some whipped cream and some fresh fruit.
  10. Carefully roll the Swiss roll up from the shortest side rather than from the longest.

11.   Decorate the top with some additional whipped cream and fruit

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