what a wonderfully gloriously sunny weekend. the start of spring has well and truly sprung. so what should you do when the sun comes out in the uk? well have a BBQ of course!
deciding what to have on the BBQ was easy peasey, leg of lamb of course, but what for dessert?? i asked Mr HPMcQ what he fancied and he rather surprised me with “actually i quite fancy a swiss roll”
ah never made one of those, hey ho there’s always a first time, so lets go with a raspberry one!
this is what you will need:
for the roll
– 3 large eggs
– 75g golden caster sugar
– 75g self-raising flour
for the filling
– 75g seedless raspberry jam
– 250ml double cream
– 250g raspberries
– icing sugar
pre-heat your oven to 200 degrees celsius. you will need a swiss roll tin which you should grease and then line.
put your eggs and caster sugar in a bowl and whisk until the mixture goes pale and nice and fluffy
sieve in your flour and fold gently, you don’t want to lose the fluffiness.
pour your mixture into the lined tin.
bake in the oven for 7-10 minutes or until it is light and springy to touch.
remove from the oven and turn the sponge out onto another piece of grease-proof paper on a rack.
whilst the sponge is starting to cool gently start to roll the sponge and leave rolled whilst is cools completely.
once completely cooled you can then prepare the filling.
unroll the sponge gently and spread a thin layer of jam onto the sponge. whip the cream until stiff and spread this over the top of the layer of jam.
squish the raspberries between your fingers before gently squishing randomly into the cream.
roll the sponge back up.
just before serving dust with some icing sugar.