|
Your online resource for all things culinary |
|
|||||||||
|
||||||||||
|
|
|||||||||
|
||||||||||
| |||||||||||||||||||||||
|
Raspberry Swiss Roll Veg CD CBF British 35mins Makes 1 x 25cm/10 inch Roll Cold Vegetarian Fruit Cakes Baked Fayre Britain Europe Ingredients: 3 Eggs 175g/6oz Caster Sugar 50g/2oz Plain Flour 1 teasp Baking Powder For the filling 450g/1lb Fresh Raspberries 360ml/12fl.oz. Double Cream, whippedInstructions 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.
Cake Recipes | Bread & Bun Recipes | Biscuit/Cookies & Pastries Recipes
Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart. Why not print it off for future reference.
If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics. |
