Swiss Roll with Raspberries and Whipped Cream
A feather-light fatless sponge rolled around softly whipped cream and fresh raspberries.
- Time40 min
- LevelMedium
- Costabout £0.51 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Grease and line a 23 x 33 cm Swiss roll tin.
- 2
Whisk the eggs, 100 g sugar and vanilla with an electric whisk for 8 minutes, until pale, thick and the trail of the beaters stays on the surface.
8 min - 3
Sift the flour over the egg mixture and fold in gently with a metal spoon, then fold in the hot water. Tip into the tin and tilt to level.
- 4
Bake for 10 to 12 minutes, until golden and springy to the touch.
11 min - 5
Lay a sheet of baking paper on the worktop and sprinkle it with the 3 tbsp sugar. Turn the hot sponge onto it, peel off the lining paper, trim the edges and roll up from a short end with the paper inside. Leave to cool.
20 min - 6
Whip the cream with the icing sugar to soft peaks. Unroll the sponge, spread with jam and then cream, and scatter over most of the raspberries.
- 7
Roll up again, seam side down. Chill for 30 minutes, then slice and serve with the remaining raspberries.
30 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.