Raspberry And Cream Jelly Roll
|Sugar||1⁄2 Cup (8 tbs)|
|Flour||2⁄3 Cup (10.67 tbs)|
|Warm water||1 Tablespoon|
|Vanilla extract||1⁄4 Teaspoon|
|Sugar||1 Tablespoon (For Dusting)|
|Raspberries||1 1⁄2 Cup (24 tbs)|
|Heavy cream||1 1⁄4 Cup (20 tbs)|
|Angelica leaves/Pistachio nuts||1⁄2 Cup (8 tbs)|
The filling for this delightful summer sweet can be made with strawberries, loganberries or blackberries.
Line a 9 x 12 inch jelly roll pan with wax paper.
Brush lightly and evenly with oil or melted unsalted butter.
Beat the eggs and sugar together until light and fluffy and the mixture falls off the beater in ribbons.
Lightly fold in sifted flour.
Mix in water and vanilla extract quickly.
Pour mixture into lined pan and spread evenly into corners.
Bake near top of preheated hot oven for 8-10 minutes until golden and springy to the touch.
Meanwhile wring out a clean tea towel in hot water.
Spread it on the table, place a sheet of wax paper on top and dredge it lightly with sugar.
Turn sponge out upside down on the sugared paper.
Carefully ease off edges of lining paper and strip it off.
Quickly trim off crisp edges of sponge with a sharp knife.
Cut a shallow slit, parallel with the bottom edge and 1/2 inch above it.
Turn bottom edge in neatly for the first roll, then continue to roll with the paper inside.
Leave to cool on a wire rack.
Meanwhile crush the raspberries with a fork, reserving a few whole ones for decorating.
Whip cream until it forms soft peaks, set some aside for decoration and fold raspberries into the rest.
Sweeten to taste.
Unroll sponge, spread with filling and re-roll carefully.
Place on a serving plate with join underneath.
Whip remaining cream into stiff peaks and pipe onto sponge.
Garnish with reserved raspberries and angelica or nuts.