Classic Swiss roll

This popular dessert has stood the test of time. Fresh raspberries give great fruitiness, but jam can be used instead. As long as the sponge has been rolled when hot, this can be made 4-5 hours in advance and filled when required.

  • Vegetarian


Taylor & Colledge Vanilla Bean Dusting Sugar
3 large Waitrose British Blacktail Free Range Eggs
½ tsp vanilla extract
125g Waitrose Golden Caster Sugar
125g plain flour

190g pack raspberries
1 tbsp Waitrose Golden Caster Sugar
75g butter
150g icing sugar


1. Preheat the oven to 200°C, gas mark 6. Grease and line a 32 x 23cm Swiss roll tin. Sprinkle with vanilla dusting sugar.

2. Whisk the eggs, vanilla extract and sugar in a large heatproof bowl to combine. Place over a pan of simmering water and whisk until thick enough to form a trail. Remove the bowl from the heat and continue to whisk for 1-2 minutes until thick. Gently fold in the flour and pour into the tin. Bake for 10 minutes.

3. While still warm, upturn the Swiss roll onto a large piece of baking paper sprinkled with vanilla dusting sugar, roll up and allow to cool.

4. To make the filling, mash the raspberries and the caster sugar together with a fork and set aside. Whisk the butter with the icing sugar until the mixture is pale.

5. Unroll the Swiss roll, spread with the butter icing and then the raspberries. Roll up and serve.

  • Preparation time: 20 minutes
  • Cooking time: 10 minutes
  • Total time: 30 minutes

Serves: 6 - 8

Nutritional Info

Typical values per serving:

Energy 1,294kJ
Fat 9.3g
Saturated Fat 3.4g
Carbohydrate 51.3g
Sugars 39.2g
Protein 4.6g
Salt 0.3g
Fibre 1.1g

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