Cakes and Gateaux Recipes - Almond and Raspberry Swiss Roll Recipe

  
 

Cakes and Gateaux Recipes - Almond and Raspberry Swiss Roll

Ingredients

  • 3 eggs

  • 75g/3oz sugar

  • 50g/2oz plain flour

  • 30ml/2 tbsp ground almonds

  • caster sugar, for dusting

  • 250ml/1 cup double cram

  • 225g/8oz fresh raspberries

  • 16 flaked almonds, toasted, to decorate

Method:

  1. Preheat the oven to 200.C/400'F/Gas 6. Grease a 33 x 23cm/13 x 9in Swiss roll tin and line with greaseproof and grease the paper.

  2. Whisk the eggs and sugar in a heatproof bowl until blended. Place over a pan of simmering water and whisk until thick and pale. Whisk off the heat until cool. Sift over the flour and almonds and fold in gently.

  3. Transfer to the prepared tin and bake for 10-12 minutes, until risen and springy to the touch. Invert the cake in its tin on to greaseproof paper dusted with caster sugar. Leave to cool, then remove the tin and lining paper.

  4. Reserve a little cream, then whip the rest until it holds its shape. Paid in all but 8 raspberries, and spread the mixture over the cooled cake, leaving a narrow border. Roll the cake up and sprinkle with caster sugar.

  5. Whip the reserved cream until it just holds its shape, and spoon along the cake centre. Decorate with the reserved raspberries and toasted flaked almonds.