On the menu tonight, a tasty old-fashioned treat that the whole family will love, Raspberry Swiss Roll.
Ingredients
4 Eggs
125g Caster Sugar
125g Plain Flour
1 tsp Vanilla Extract
200g Fresh Raspberries
200ml Avonmore Fresh Whipped Cream
1 tbsp icing sugar
Method
Preheat the oven to 190′C/375′C/Gas 5. Line a baking tin with non-stick parchment and oil lightly.
Break the eggs into a mixing bowl and add the sugar. Whisk with electric beaters until thick and foamy and the beaters, when lifted, leaves a trail that briefly holds it shape.
Sift in the flour and using a normal spoon fold in the eggs, along with 2 tbsp of water and the vanilla extract. Pour into the prepared tin. Spread it right to the edges.
Take out when springy to touch and pale gold. Turn out onto clean parchment and spread on the raspberry & cream. Roll up. Decorate with raspberries, and sprinkle on icing sugar.
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