Raspberry Swiss Roll

Ingredients

Lemon Sponge

• 4 large eggs
• 100g caster sugar, super fine
• 15ml vegetable oil
• 1 tsp vanilla extract
• 1 lemon zest
• 100g plain flour, all-purpose
• 1 tsp baking powder
• 1/4 tsp fine salt
• 60g Bonne Maman Raspberry Intense

Crème fraîche whipped cream

• 240ml double cream (heavy cream)
• 300g crème fraîche
• 15g powdered icing sugar (confectioners' sugar)
• 125g fresh raspberries, washed and patted dry

To serve

• 1 tsp powdered icing sugar (confectioners' sugar), to dust
• Handful fresh raspberries, to serve
• mint leaves

Method

1. Heat the oven and prepare the pan: Preheat your oven to 180°C (350°F).Grease with butter or spray with non-stick spray the base and sides of a 25x38cm (10×15-inch) baking pan /swiss roll pan/jelly roll pan. Line the pan with parchment paper, ensuring the paper overhangs the pan's sides. This will help you later when trying to remove the sponge from the tin. Grease the parchment paper with butter, as this will help with peeling the paper off once the sponge has baked.

2. Whip the eggs and sugar: In the bowl of a stand mixer fitted with the whisk attachment, add the eggs, sugar, vanilla extract and lemon zest and whip until the mixture is light and creamy, about 5 minutes. When lifting out the whisk, you want to be able to see trails of the mixture for a few seconds. Add the oil and whisk until incorporated.

3. Sift dry ingredients: Into a separate bowl, sift in the flour, baking powder and salt. Sift ¼ of the flour mixture into the whisked eggs and, using a metal spoon or rubber spatula, gently fold through until just combined.

4. Fold together: Sift in the remaining flour mixture and again fold through whilst rotating the bowl. Ensure that you scrape right to the bottom of the bowl where flour air-pockets can remain. Try not to over mix/fold, as this will deflate the lovely air created during the initial whisking of the eggs.

5. Pour into the prepared pan: Pour the batter into the prepared pan and shake/wiggle the pan to help guide the batter into the pan’s corners. If necessary use an offset spatula if necessary to help smooth out the batter.

6. Bake: Bake in the oven for 8-10 minutes until a toothpick inserted into the centre comes out clean and springs back when pressed lightly.

7. Prepare your teatowel: Whilst the sponge is baking, lay a tea towel or piece of parchment paper on your work surface and dust lightly with powdered icing sugar. (Alternatively, sprinkle with caster sugar)

8. Invert sponge onto the teatowel: Once the sponge has baked, remove it from the oven and immediately invert the sponge onto the tea towel whilst it is still hot.

9. Peel off paper and roll: Gently peel off the parchment paper on the bottom of the sponge. Starting from the sponge’s short end, using your hands, roll the sponge up gently but firmly until it is totally rolled into the tea towel (or parchment paper). Set the roll aside with its seam side down to cool completely.

10. Crème fraîche whipped cream:

    • Whip ingredients: In a bowl of a stand mixer fitted with the whisk attachment, add the crème fraîche, double cream, powdered icing sugar and whip on low speed until soft peaks form. This doesn’t take very long, about 10 to 30 seconds.If you feel you have slightly over whipped the cream- then add a tablespoon of double cream and whip very slowly to loosen the cream.
    • Spread jam: Once the sponge roll has cooled, gently unroll it. Spread the Bonne Maman Raspberry Intense all over.
    • Spread cream: Then spread the crème fraîche whipped cream filling evenly over the sponge’s surface, leaving a 2cm (1-inch) gap around the edge. Distribute the raspberries over the sponge and press them in.
    • Re-roll sponge: Re-roll the sponge up again and wrap it in parchment paper and then in plastic wrap for the roll to hold its shape. Refrigerate for 1-2 hours for the filling to firm up.
    • To serve: Dust with extra powdered icing sugar and top with fresh raspberries and mint leave (optional). See tips below for slicing.

Cooks tips