Almond and raspberry-filled roll

Name: Almond and raspberry-filled roll
Ingredients: 150 g/5 oz/1¼ cups plain (all-purpose) flour, sifted; 25 g/1 oz/¼ cup ground almonds; 250 ml/8 fl oz/1 cup double (heavy) cream; 275 g/10 oz/1⅔ cups fresh raspberries; toasted flaked (sliced) almonds, to decorate; butter, for greasing; 4 eggs; 115 g/4 oz/generous ½ cup caster (superfine) sugar, plus extra for dusting

Preparation info

Serves
8

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

This light and airy whisked sponge cake is rolled up with a filling of raspberries and cream. It is also good with other soft fruits, such as small or sliced strawberries, or blackcurrants. Eat fresh.

Ingredients

butter, for greasing
4 eggs
115 g/4 oz/generous

Cake
Vegetarian

Method

Preheat the oven to 200°C/400°F/Gas 6. Grease and line a 33 × 23cm/13 × 9in Swiss roll tin (jelly roll pan) with baking parchment.
Put the eggs and sugar in a large bowl and beat with an electric whisk for about 10 minutes, or until the mixture is thic