Saturday, 9 August 2014

Raspberry Ripple Swiss Roll #GBBO

The good news is, I know where it all went wrong.
And whilst it looks very wrong, fortunately it tastes delicious.

The problem was trying to change a raspberry ripple sponge cake into a swiss roll.
And whilst I was so nervous about making a traditional fat free swiss roll, it wasn't that which was the problem.
And so, one step removed, in my opinion, would a perfect swiss roll make.

Here's what we did:

Ingredients

For the Swiss Roll: 
125g caster sugar
3 eggs
125g self raising flour
1 tsp baking powder
1 tsp vanilla essence











300g 200g raspberries
1.5 tsps cornflour
2tbsps water


For the filling:
250mls double cream
150g preserving sugar
1/2 lemon, zest and juice
350g raspberries






Method:
For the jam filling:
  • Heat the preserving sugar in a saucepan, with the lemon zest and juice until the sugar is dissolved and the mixture has thickened slightly.
  • Add the the raspberries and heat for a further 3-5 minutes until thick. Remove from heat and leave to cool.
For the raspberry ripple:
  • Mash 100g of raspberries.
  • Mix the cornflour and water together over a low heat.
  • Add the mashed raspberries and stir over the heat for a couple of minutes.
  • Remove from heat and add 100g of raspberries. Leave to cool.
For the sponge:
  • Set the oven to 200 degrees, line a baking tray.
  • Mix the caster sugar and eggs.
  • Combine the baking powder and flour, add to the mix gradually.
  • Once fully mixed, add the vanilla essence, and combine. 
  • With a spatula, transfer 1/2 the mixture onto the baking tray and spread.
  • Add the raspberry ripple mix.
  • Pour the remaining sponge mix over and with a knife or skewer, run across the mixture to create a ripple effect.
  • Stud the mix with the remaining raspberries.
  • Bake for 8-10 minutes.
  • Remove from the oven when the sponge springs back.
  • Sprinkle with some caster sugar and cover with a layer of baking parchment, tip out of baking tray and leave to cool for a couple of minutes.
  • Roll into a swiss roll with paper still in place and leave to cool.
  • Whisk the double cream to soft peaks.
  • Once cooled, remove the two sets of baking paper.
  • Smooth over the cream, then the jam, and roll back into a swiss roll.
  • Eat.
Of course, it goes without saying, this post has been inspired by the return to our screens of 'The Great British Bake Off'', and fortunately for you and I, Helen & Jenny are back with 'The Great Bloggers Bake Off' which means all you need to do is click on the badge below to get lots of inspiring, and slightly more successful, recipes!

GreatBloggersBakeOff

3 comments:

  1. It looks delicious! These tasty homemade puds shouldn't look to perfect in my opinion.

    ReplyDelete
  2. it looks lovely and once a slice was cut from it you would never have known that it came out of the tin a little messily. i love raspberry ripple and i also love that one of your boys was on hand to help.
    thank you for joining in again :) xx

    ReplyDelete
  3. I love the idea of the raspberries in the sponge, it looks lovely and moist, yummy x

    ReplyDelete

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