Raspberry Swiss Roll Recipe    Veg  CD  CBF  British  35mins

1. Preheat the oven to 220C, 425F, Gas mark 7 and line a Swiss roll tin with greaseproof paper.

2. In a large mixing bowl, beat the eggs together with 100g/4oz of the sugar, until the mixture is pale and thick. Mix together the flour and baking powder then add to the bowl with the eggs and mix well.

3. Thinly spread the mixture in the tin, levelling the surface with a palette knife. Bake in the oven for 6-7 minutes until golden.

4. Sprinkle the top with the remaining sugar then invert onto a sheet of greaseproof paper. Cool on a wire rack.

5. Meanwhile, mix half the cream with the raspberries, reserving a few for decoration. Add sugar to taste then spread over the cold sponge. Roll it up starting at a short end.

6. To serve - transfer to a serving platter, cover with the remaining cream and decorate with the reserved raspberries.

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