Inspired by the humble Swiss Roll, we've adapted an oozing roulade recipe here with fresh raspberries, whipped double cream and a lightest of sponges.
- 3 eggs
- 85g of golden caster sugar plus 1 tbsp
- 85g plain flour, sifted
- 1tsp baking powder, sifted
- 1tsp vanilla extract
For the filling:
- whipped double cream
- fresh raspberries
- icing sugar to dust
- Heat oven to 200C (fan 180C, gas 6). Grease and line a 30 x 24cm Swiss roll tin with nonstick paper.
- Put the eggs and sugar into a large bowl and beat with electric mixer or electric hand held whisk until thick and light, about 5 mins.
- Fold in the sifted flour and baking powder, then the vanilla.
- Tip into the tin, tilt to level the mix, then bake for 12-15 mins until golden and just springy.
- Have another sheet of paper ready dusted with 1 tbsp caster sugar and turn the sponge out onto it.
- Make a cut half way through the sponge all along one short end, about an inch in from the edge. This should allow you to get it quite tight and make it cylindrical. Start rolling the paper up from this end and leave to cool completely. (At this stage, you can freeze the sponge for up to 1 month.)
- When cool, unroll the sponge, spread with filling, then roll up again. Serve with more raspberries and just before serving dust with sieved icing sugar.
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- Recipes The Secret Vintage Tea Party
- Photographs David Merewether