On the menu tonight, a tasty old-fashioned treat that the whole family will love, Raspberry Swiss Roll.
Ingredients
- 4 Eggs
- 125g Caster Sugar
- 125g Plain Flour
- 1 tsp Vanilla Extract
- 200g Fresh Raspberries
- 200ml Avonmore Fresh Whipped Cream
- 1 tbsp icing sugar
Method
- Preheat the oven to 190′C/375′C/Gas 5. Line a baking tin with non-stick parchment and oil lightly.
- Break the eggs into a mixing bowl and add the sugar. Whisk with electric beaters until thick and foamy and the beaters, when lifted, leaves a trail that briefly holds it shape.
- Sift in the flour and using a normal spoon fold in the eggs, along with 2 tbsp of water and the vanilla extract. Pour into the prepared tin. Spread it right to the edges.
- Take out when springy to touch and pale gold. Turn out onto clean parchment and spread on the raspberry & cream. Roll up. Decorate with raspberries, and sprinkle on icing sugar.
