You are here

Raspberry And Cream Swiss Jelly Roll

Ingredients
For cake
  Eggs 3 , beaten
  Castor sugar 3 Ounce
  Flour 3 Ounce
  Warm water 1 Tablespoon
  Vanilla essence 3 Drop
  Castor sugar 1 Tablespoon (for sprinkling)
For filling
  Raspberries 6 Ounce, crushed
  Double cream 1⁄4 Pint, whipped
  Castor sugar 2 Tablespoon
Directions

GETTING READY
1) Preheat the oven to 425°F.
2) Butter a 12X9 inch Swiss Roll Jelly Pan. Line it with a buttered non-stick parchment paper upto about 1/2-inch above the sides.

MAKING
3) In a bowl, beat the eggs and sugar together to get a light and fluffy mixture.
4) Add in sifted flour, water and vanilla extract. Blend well.
5) Transfer the mixture into the jelly pan. Bake for about 10 minutes till the cake is firm to touch.
6) On a damp dish towel, place a large sheet of waxed paper. Sprinkle castor sugar on it. Unmould the cake upside down over the sugar.
7) Peel off the paper lining gently.
8) Slice 1/4 inch off the cake from all sides. Fold in the cake along with the paper inside. Keep the cake in position for several minutes. Unroll and remove the lining paper.
9) In a bowl, add in the ingredients for the filling - raspberries, double cream and castor sugar. Fold in all well.

SERVING
10) Spread the filling over the cake. Roll it up gently while keeping the join underneath.

TIPS
At this stage you may freeze the cake. Wrap it in cling foil and transfer to a freezer bag. Freeze till use.
To thaw the cake, let it refrigerate overnight.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Raspberry
Interest: 
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes

Rate It

Your rating: None
4.31579
Average: 4.3 (19 votes)