Method
Step 1:
Preheat the oven to 200°C (180°C fan, 400°F, gas mark 6).
Step 2:
Line a swiss roll tin with non-stick parchment paper. Place a large sheet of greaseproof paper on the work surface and lightly dust with cornflour and a light dusting of half spoon sugar.
Step 3:
Whisk the eggs and sugar in a large bowl until the mixture is pale and light in texture and a ribbon of mixture will leave a trail when lifted from the bowl.
Step 4:
Sift in the flour, and gently fold in with a metal spoon in a figure-of-eight movement, until the mixture thoroughly mixed.
Step 5:
Pour the mixture into the prepared tin and spread out with a palette knife to cover the whole surface.
Step 6:
Bake in the preheated oven for 8-10 minutes, until the sponge is firm and springy to the touch.
Step 7:
Turn out the sponge onto a large sheet of greaseproof paper, then peel away the lining paper. Trim the edges, cover with a clean, damp tea towel and set aside for a few minutes to cool.
Step 8:
Mix together the crème fraiche and raspberries. Spread the mix over the sponge. Roll up carefully and transfer to a serving plate with the long edge underneath the roulade. Cut into slices.
Ingredients
For the Sponge
- 3 Egg(s) (free range)
- 60g Half spoon granulated sugar (silver spoon)
- 85g Allinson's Self Raising White Flour
For the Filling
- 150ml Crème fraîche (low fat)
- 125g Raspberries (fresh, lightly crushed)
For the Dusting
- 1 tbsp Cornflour
- 1 tbsp Half spoon granulated sugar (silver spoon)
Recipe Reviews
WOW just made this and it's amazing!!! So light and fresh tasting. I was challenged to make a cake that wasn't overly sweet and this fits the bill perfectly.
Ingredients
For the Sponge
- 3 Egg(s) (free range)
- 60g Half spoon granulated sugar (silver spoon)
- 85g Allinson's Self Raising White Flour
For the Filling
- 150ml Crème fraîche (low fat)
- 125g Raspberries (fresh, lightly crushed)
For the Dusting
- 1 tbsp Cornflour
- 1 tbsp Half spoon granulated sugar (silver spoon)