Raspberry & vanilla swiss roll

Name: Raspberry & vanilla swiss roll
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 8
Ingredients: Softened butter or flavourless oil, for greasing; 4 British Blacktail Medium Free Range Eggs; 80 g caster sugar, plus 1 tbsp for dusting; 90 g Essential Self Raising Flour; 400 g Betty Crocker Vanilla Buttercream Style Icing; 150 g pack Essential Raspberries, torn in half; 50 g toasted flaked almonds

Ready-made icing is a great way to speed up the cake-making process. Substitute any berries you have to hand for this summery bake – strawberries or blackberries would be wonderful, too.

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Vegetarian

Serves8
CourseCake
Prepare25 mins
Cook10 mins
Total time35 mins

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Ingredients

Softened butter or flavourless oil, for greasing
4 British Blacktail Medium Free Range Eggs
80g caster sugar, plus 1 tbsp for dusting
90g Essential Self Raising Flour
400g Betty Crocker Vanilla Buttercream Style Icing
150g pack Essential Raspberries, torn in half
50g toasted flaked almonds

Method

Preheat the oven to 180ºC, gas mark 4. Lightly grease a 23x33cm Swiss roll tin and line with baking parchment. Crack the eggs into a large mixing bowl, add 80g sugar and use an electric hand mixer to whisk until light and foamy (about 4 minutes).
Sift the flour and a pinch of salt over the egg mixture, then use a spatula to carefully fold in, keeping as much air in the mixture as possible. Pour into the lined tin and evenly spread out. Bake for about 10 minutes until just golden and set.
Lay a sheet of baking parchment on a work surface and sprinkle with 1 tbsp caster sugar. As soon as it comes out of the oven, invert the Swiss roll tin on top of the sugared parchment. Lift off the tin and peel back the top layer of parchment. Set the sponge aside to cool.
Leaving a 2cm border along one of the shorter ends, spread about ¾ of the buttercream-style icing evenly over the sponge. Scatter with the raspberries. Lightly score a line with a knife along the 2cm border so it’s easier for the sponge to begin folding over on itself, then use the parchment to help you roll it up.
Once the cake is rolled, leave it on the parchment. Spread the outside with the remaining icing (leaving the ends open), then scatter or press the almonds over the icing on top until coated. Cut the roll into slices to serve.