raspberry jam swiss roll

Updated: Sep 4, 2019



5 eggs separated

1/3 cup caster sugar

1 tsp vanilla essence

3/4 cup self raising flour

raspberry jam

250g raspberries

2 tbsp lemon juice

1 cup CSR jam setting sugar


for the jam, add the raspberries, lemon juice and jam setting sugar to a pot on a medium heat. stir constantly crushing up the berries with the wooden spoon. bring the jam to the boil then turn off the heat

transfer the jam to a jar to cool

preheat the oven to 180 degrees

line a rectangular tray with baking paper

separate eggs and beat the whites for around 8 minutes, or until they have at least tripled in size

in a separate bowl whisk the yolks, caster sugar and vanilla essence until pale and creamy

fold the egg whites into the yolk mixture then sift in the flour and gently stir until all of the ingredients are combined. be gentle here, you don't want to mix the air out of the egg whites

spread the mixture evenly over the tray and bake for 8-10 minutes

transfer your sponge to a wire rack on its sheet of baking paper and allow to cool for at least 5 minutes. once cooled, place the sponge (still on the baking paper) on a large board

spread the sponge with the raspberry jam leaving about an inch at the end

roll your sponge over and sit it resting on its seam

sprinkle with icing sugar and cut into rounds as big or small as you wish