Swiss roll with fresh raspberry jam

Swiss roll with fresh raspberry jam

By
From
Home Comforts
Serves
6
Photographer
Yuki Sigura

Having this recipe in a book will have my chef mates laughing… but trust me, if this was on a dessert buffet it would be the first one they would go for. I grow my own soft fruit in my garden – the raspberry plants come from Scotland, the home of the best raspberries in the world – and this is the perfect way to use up what I have left. It’s not a jam recipe as you know it; this is quicker to make and will do nicely. Let the sponge cool fully before rolling and, if the tea towel you use to roll it up is damp, it shouldn’t crack.

Ingredients

Quantity Ingredient

For the jam

Quantity Ingredient
450g raspberries
400g jam sugar

For the sponge

Quantity Ingredient
5 eggs
125g caster sugar, plus more to dust
2 vanilla pods, split, seeds scraped out
95g self-raising flour
500ml double cream
75g raspberries
8 tiny sprigs mint or lemon verbena
1 tablespoon chopped pistachio nuts, (optional)

Method

  1. Make the raspberry jam first. Place a large saucepan on the heat with the raspberries, sugar and 3 tbsp of water and cook gently for two to three minutes until the sugar has dissolved. Increase the heat and cook for a further six or seven minutes until just thick enough to coat the back of a spoon. Remove from the heat, pour into hot, sterilised jars and cool.
  2. For the sponge, preheat the oven to 190°C and line a 38 x 25cm Swiss roll tin with a sheet of baking parchment.
  3. Place the eggs, sugar and the seeds from one of the vanilla pods into a bowl and whisk until very light, fluffy and thickened. Sift the flour over the mixture and fold it in with your hand; carefully lifting and mixing until it is all incorporated.
  4. Pour into the lined tin and smooth with a spatula until evenly spread out. Bake for 10–12 minutes, or until just firm to the touch.
  5. Place a damp, wrung-out tea towel that is slightly bigger than the Swiss roll tin on a work surface and dust it with caster sugar. Turn the sponge out on to the tea towel, then peel off the parchment on the bottom of the sponge. Starting at the longest edge nearest you, roll the sponge up in the tea towel, pressing gently as you go, then unroll and allow to cool.
  6. When you’re ready to assemble the dish, whip the double cream and remaining vanilla seeds to firm peaks.
  7. Spread the raspberry jam over the cooled sponge, leaving a 2cm border at the furthest long edge.
  8. Spread most of the whipped cream over the top, then, taking the longest edge and using the tea towel to help, roll up the sponge quite tightly, making sure the filling stays inside.
  9. Roll the sponge off the tea towel on to a serving plate and dust with more caster sugar.
  10. Serve with the raspberries and sprigs of mint or lemn verbena. If you like – and are feeling flash – you can make ‘quenelles’ of leftover cream with two hot spoons, to decorate the Swiss roll, or sprinkle it with pistachios.
Tags:
James Martin
Saturday Kitchen
comfort food
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