September was a long time back but I’m only just getting round to publishing my Raspberry Swiss Roll Recipe blog. This was made for my dear Dad, who turned 86 in September and this Raspberry Swiss Roll Recipe was his birthday cake.
Dad has always been keen on dairy products, despite what he says he has too much butter on his bread – or is that bread with his butter? I know he is watching his waistline so thing will have changed, but it used to be ‘If it’s not thick enough to scrape your name in it then what’s the point?’
If I had asked him what I should make I am sure he would ask for Chocolate Brownies, with or without chilli. Knowing that Dad thinks almost everything can be improved by the addition of lots of cream I thought I’d give Raspberry Swiss Roll Recipe a go and this is a treat.
To make my Raspberry Swiss Roll Recipe You Will Need
- 1 Egg White
- 30g Caster Sugar
- 40g Butter
- 30g Plain Flour
- Food Colouring
I am using the Wilton Colour Right System from Lakeland and I thoroughly recommend it. You mix up drops of very strong colours to make the exact shade you need. When working with a patterned Swiss Roll I find that it is better to make the colours very strong as once coked the cakeyness of the finished article diminishes the shade a fair bit.
Unless you are planning on a random curly-whirly freehand pattern and if you are as ham-fisted as me then you’ll need some kind of template to work from. If you are including lettering then when you print is out you will need to reverse your image for it to come out right on the finished cake. You can see I only use A4 width on one side of the baking pan as the rest of the cake will be inside the Swiss Roll. Top this off with baking parchment.
Simply mash the Butter and Sugar together, then add the Egg White and the Plain Flour and combine to a smooth paste. Split this up into however many colours your design needs and then colour each. Pile them into piping bags with thin nozzles.
Pipe your design onto the baking parchment, being as fine as you can manage, trace your printed pattern. Once you have completed your design pop the whole tray into the freezer to firm up whilst you get on with the sponge.
- 120g Caster Sugar
- 4 eggs
- 120g Plain Flour
Now you need to knock up a fatless sponge. I do have to take exception with the term Fatless – egg yolks are full of fat, but it is true that there is no butter or oil added. There is also no chemical raising agent, only air to make this one rise. Sounds flash, but trust me it is simple.
Put the oven on at 200C/180 Fan/350 F/ Gas 4
In a large bowl whisk the whole Eggs and Caster Sugar until they turn a light creamy colour and they double in size. Sieve in the Plain Flour and cut it in. Cutting in is where you go around the outside of the bowl with a metal spoon and then through the middle. Turn the bowl a bit and repeat. Keep going until there are no clumps of flour left (check your spoon is flour free before you finish). What you must not do is just stir away, especially with a wooden spoon or the beater blades because you will knock out all of that precious air.
Once all is fully mixed take the baking tray out of the freezer and apply a little sponge mix to the pattern area, with a pallet knife squish the mix into the pattern, you don’t want any air gaps. Take care not to disturb your pattern. Tip the rest of the sponge mix out of the bowl and smooth out flat.
Bake for 8 mins, until just golden and springy to the touch. Try not to overcook it as this will result in a dryer sponge and this will tend to crack when you roll it.
Once cooked tip the sponge out of the pan onto a sheet of baking paper or a clean t-towel, peel off the baking parchment to reveal the pattern! Place another piece of paper on top, flip it over and roll it up, starting from the undecorated end.
The leave this rolled up to cool completely.
For The Filling
- 1 Pot Whipping Cream, make it large one if my Dad has anything to do with it!
- Vanilla Paste to Taste
- 1 Tbsp Caster Sugar
- 2 Punnets Fresh Raspberries
Whip up the Cream adding the Caster Sugar half way. Whipping cream is easy, but I do not like my cream whipped into a frenzy. Stop whisking once it has reached the luscious, plumptious stage, don’t keep whipping until it goes to stiff and almost dry.
Squish up a few fresh Raspberries and gently fold them in to make a swirled marble pattern. Gently unroll the cooled sponge and spread a generous layer of this unctuous cream – ADD THE CREAM TO THE PLAIN SIDE! Then get re-rolling it and serving with a few whole raspberries.
Hummmm… Is it me or does my pattern of raspberries look a little too close to strawberries? Ah, well… Mum is allergic to strawberries, so I guess Dad will have to scoff the lot! Happy Birthday Dad.