Double Cream, whipped
Preheat the oven to 220C, 425F, Gas mark 7 and line a Swiss roll tin with greaseproof paper.
In a large mixing bowl, beat the eggs together with 100g/4oz of the sugar, until the mixture is pale and thick. Mix
together the flour and baking powder then add
to the bowl with the eggs and mix well.
Thinly spread the mixture in the tin, levelling the surface with a palette knife.
Bake in the oven for 6-7 minutes until golden.
Sprinkle the top with the remaining sugar then invert onto a sheet of greaseproof paper. Cool on a wire rack.
Meanwhile, mix half the cream with the raspberries, reserving a few for decoration. Add sugar to taste then spread over
the cold sponge. Roll it up starting
at a short end.
To serve - transfer to a serving platter, cover with the remaining cream and decorate with the reserved raspberries.
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introduce air into a mixture using a utensil such as a wooden spoon, fork or
whisk, in order to achieve a lighter texture.
- to - The process where sugar and softened butter are beaten together
with a wooden spoon, until the mixture is light, pale and well blended. This
process may also be carried out with a hand held mixer or in a food processor.
- The incorporation of fat into flour.Butter is cubed then gently rubbed between the thumb and
forefinger, lifting the mixing at the same time, until the fat is fully
incorporated and the mixture resembles breadcrumbs.