I’m yet to meet anyone who can resist a swiss roll. It’s such a British classic, with endless variations and much easier to make than you might think. While I have a fondness for swiss rolls that simply contain a layer of jam, when I want something a bit more impressive, fresh cream and limoncello make an appearance, too. Adding a bit of oil to the sponge isn’t traditional, but I find it provides a bit of extra security against cracks when rolling.
Raspberry, limoncello and white chocolate swiss roll
Prep 10 min
Cook 1 hr
Serves 6-8
3 large eggs
100g sugar
Zest of 1 lemon
½ tbsp neutral oil
90g plain flour
½ tsp baking powder
A pinch of salt
For the filling
1 tbsp icing sugar, plus extra for dusting
60ml limoncello
Juice of ½ lemon
1 tbsp caster sugar
250ml double cream
250g raspberries
60g white chocolate, chopped
Heat the oven to 190C (170C fan)/375F/gas 5. Line a 30cm x 20cm swiss roll tin with baking paper, so it overhangs a little on the sides.
Put the eggs, sugar, lemon zest and oil in a bowl and whisk on high speed for four to six minutes, until doubled in volume and the consistency of melted ice-cream.
Sift the flour, baking powder and salt over the batter in two batches, gently folding it in both times and being very careful not to knock out too much air. Pour the batter into the lined tin, and swirl it around so it fills all four corners. Bake for 11-13 minutes, until lightly golden and puffy, then remove from the oven and leave to cool for two minutes.
Put a large sheet of baking paper on a worktop and dust generously with icing sugar. Quickly flip the still-warm cake on to the sugar-coated baking paper and peel off and discard the sheet of baking paper from the tin that will now be attached to the cake. Starting from one short side, tightly roll up the cake, rolling the baking paper inside with it, then leave to cool completely.
For the syrup, put the limoncello, lemon juice and sugar in a small pan, heat for a minute or two, then take off the heat and leave to cool.
In a bowl, lightly whip the cream and icing sugar to soft peaks. Mash half the raspberries with a fork, fold these into the cream, then fold in the chopped chocolate.
Carefully unroll the cooled sponge, discard the paper, and spoon the syrup all over the surface. Top that with the cream mix, making sure it’s evenly spread.
Cut the remaining raspberries in half and spread them out all over the top. Re-roll the sponge, place it seam side down on a plate, then dust with more icing sugar and chill before serving.
