Roll Up! Roll Up!

This weekend I tried to defy the laws of physics by fitting a much too large Swiss roll tin into a much too small oven.  After much deliberation between myself, the tin and the oven and a lot of racket to which the dog scampered upstairs to save itself from most likely what it thought was the sound of the world ending, I conceded – Swiss roll tin 1, me 0.  So, not to be totally defeated, I hunted out a smaller tray (hmmmph!).  I’ve never attempted to roll sponge so this was an interesting little endeavor.  Once the sponge was out of the oven and slightly cooled off, I removed it from the tray and began loading it with the jam, cream and raspberries.  I decided the sponge may be more pliable when still slightly warm so I began rolling.  Now trust me, you don’t just launch into this sort of manoeuvre lightly – I had to psych myself up quite a bit before approaching the bench to potentially deconstruct what I had spent the best part of the morning preparing.  At this stage its win or lose, fight or flight, no pain no gain!  Ok not that bad but I had already lost one round to that stupid tin and it was game on!  Like a plaster, you just got to get in there and get out ( I think I shut my eyes at one point)  When I looked down, to my delight I had what closely resembled a decent looking Swiss roll!  There were a few cracks in it but then nobody’s perfect.  They add character, like so many things in life 🙂

Raspberry Swiss Roll


3 free range eggs
75g/3oz caster sugar
75g/3oz self raising flour, sifted
75g/3oz raspberry jam
125ml/ 4 1/2 fl oz whipped double cream
100g/3 1/2oz fresh raspberries
Preheat the oven to 200 degrees and grease and line a 23cm x 30cm/9in x 12in Swiss roll tin.  Whisk the eggs and sugar in a bowl until pale and fluffy (about 5 minutes).  Fold in the flour and spoon the mixture into the tin.  Bake in the oven for 7-10 minutes or until light and springy to the touch (keep a close eye on it, it goes from not baked to baked in no time!).  Remove from the oven and cool for 5 minutes then gently turn the sponge out onto another piece of greaseproof paper.  For the filling spread the jam onto the sponge and top with the whipped cream leaving a small border around the edges.  Sprinkle the raspberries over the cream.  I didn’t follow any form or fashion for this bit, however make sure there are a few at the edges so you can see them poking out once the sponge is rolled.  Bring the sponge in front of you lengthways and begin to roll the edge up, tucking it under and applying light pressure until you have the whole sponge rolled.  Use the greaseproof paper like a sushi rolling mat if you need to (I didn’t but everyone has a different way of doing things).  Don’t worry if there are a few cracks, like I said it adds nicely to the homemade look.  Top with a few extra raspberries and a dusting of icing sugar and serve.   Scrummy loveliness!
Recipe from

About Sharon Duffin Photography

Professional photographer based in Belfast, Northern Ireland.

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