Raspberry and Lemon Swiss Roll

Step 1

Preheat your oven to 190ºC. Lightly grease and line the oven tin you'll be using for your swiss roll. Something around 30x25 cm would be perfect (the cake pans size is critical for a cake that isn't too thin or thick- mine is on the thicker side, even).

Step 2

Sift your flour thoroughly to reduce the risk of getting any lumps in the cake batter then set aside in a medium bowl.

Step 3

Add the eggs to a medium-sized bowl and whisk until the eggs are frothy and pale. Then, add in the vanilla extract and lemon flavor drops and whisk for a further few seconds to fully combine.

Step 4

Gradually pour in 1/2 cup of sugar, whisking constantly, until you have a pale, glossy batter. Leave the remaining 1/4 cup sugar to one side for now.

Step 5

Pour this mixture into a large bowl and then fold in the sifted flour carefully. Be careful when doing this as you don't want to knock too much air out of the batter or you won't have a lovely, light and fluffy cake.

Step 6

Pour the cake mix into your baking tin and use a spatula to help level the mix. I try not to tap it too much for leveling as this can knock out the air. (This is important in having an even Swiss roll).

Step 7

Bake in the oven for between 10-13 minutes. It needs to be soft, springy, and golden in color. Be very careful not to over-bake as this will ruin your chances of being able to roll it!

Step 8

Meanwhile, while baking, place a tea towel down on your kitchen surface (optionally, with a layer of parchment paper over it). Sprinkle the remaining caster sugar over this.

Step 9

As soon as the cake is out of the oven place it face down onto the sugared baking paper/tea towel. Using the tea-towel to stop yourself getting burnt, begin the roll the cake from the short side across.

Step 10

As soon as your cake is out of the oven turn it out onto a tea towel that is lightly dusted with powdered sugar or cornflour and peel off the parchment paper.

Step 11

Beginning at one of the short ends, place a bit of the tea towel over onto the cake and roll it up, so that the tea towel is between the layers. You can also do this on a layer of parchment paper with the sugar/cornflour, but as it's hot- I prefer a tea towel.

Step 12

Now, you have two choices here. If you're short on time you can leave this to cool slightly for 5-10 minutes on a wire rack then unroll and leave to cool completely. However, if you're really wanting to avoid any imperfections then leave it to cool completely, rolled up within the tea towel.

Step 13

Once completely cooled, top the cool cake with your fruit preserve and the whipped coconut cream then it's time to re-roll! I like to leave a 1/2" gap of no fillings at each side of the cake (but don't always do this precisely, as you can see), to allow it room to spread while rolling.

Step 14

When re-rolling, try to roll it in the exact same direction you did the first time.

Step 15

One re-rolled, place back in the fridge, to help keep the filling in place and make it easier to slice. Just before serving, remove from the fridge and finish off any outer decoration like dusting powdered sugar, etc.

Step 16

Tip* Although I didn't do it this time, it can also help to cut off the ends of the cake when making a swiss roll. The ends will be the hardest bits of the cake and can affect the rolling process.

Step 17

I find it best to prepare the roulade on the same say as serving it or the day before. However, it can be stored for 2-3 days. When making ahead, make sure to keep it in the fridge, to keep the fillings intact (and it also makes it easier to slice).

Step 18

This homemade swiss roll cake is freezer-friendly. Although I have to admit that I've never tried this so can't vouch for any textural changes, once thawed. It should last two months in the freezer.