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Raspberry Swiss Roll

October 12, 2012

MA Done!

I am so proud of my mother for completing another degree.  She completed a part – time MA whilst being a mother and working.  If that’s something not to celebrate then I don’t know what is! I surprised her with this beautiful roulade cake.  Light, sweet and full of fresh fruits with a hint of almond. I even did a dance to present the cake and sang to her a funny congratulations song to the melody of Dr Seus from the Simpsons.  We even had our own special tea time.  Well Done Mummy!

This recipe was adapted from Sainsbury’s recipe cards.


4 medium eggs, 125g caster sugar, 1 tbsp caster sugar for sprinkling, 125g plain flour, 1tsp almond extract, 200g fresh raspberries, 150ml double whipping cream.


1.Line a baking tin with baking parchment.
2. Break the eggs into a mixing bowl then add the sugar.
3. Whisk with electric beaters until the mixture is thick and foamy. (It is done when the it holds its shape breifly when a drizzle is lifted.)
4. Sift in the flour and use a metal spoon to fold it in.
5. Add the extract.
6. Pre heat the oven to 190 degrees C.
7. Pour into the prepared tin and bake for 13 minutes.
8. When the cake is golden brown and firm to the touch leave to cool slightly then trim the edges.
9. Roll up the sponge into clean parchment which has been sprinkled with the tbsp of caster sugar.
10. Leave the sponge to cool.
11. When cold remove the parchment and unroll.
12. Whip the cream and spread most in the sponge.
13. Scatter raspberries in the middle.
14. Re roll the roulade onto a serving platter.
15. Use some of the cream to spread ontop of the roll and place some more raspberries on top for decoration.

Saffy’s Top Tips:

1. You can use different kinds of berries.
2. You can put 2 tbsps of coco powder in with the flour to add a chocolatey taste.
3. You can swap the almond extract with vanilla extract.
4. If there are cracks in your roll use them to your advantage and make a decoration out of it. Be creative people! 🙂


From → Desserts

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