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Raspberry Swiss Roll Recipe    Veg  CD  CBF  British  35mins


Makes 1 x 25cm/10 inch Roll   Cold  Vegetarian Fruit Cakes Baked Fayre  Britain Europe



3 Eggs

175g/6oz Caster Sugar

50g/2oz Plain Flour

1 teasp Baking Powder

For the filling

450g/1lb Fresh Raspberries

360ml/12fl.oz. Double Cream, whipped




1. Preheat the oven to 220C, 425F, Gas mark 7 and line a Swiss roll tin with greaseproof paper.


2. 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.


3. Thinly spread the mixture in the tin, levelling the surface with a palette knife. Bake in the oven for 6-7 minutes until golden.


4. Sprinkle the top with the remaining sugar then invert onto a sheet of greaseproof paper. Cool on a wire rack.


5. 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.


6. To serve - transfer to a serving platter, cover with the remaining cream and decorate with the reserved raspberries.


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Key techniques required to make cake recipes

Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - 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.

Rub in -  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.

Main equipment required to make this recipe


Mixing Bowl

Wooden Spoon

Wire Rack


Tips, Options and Substitutions



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