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Holiday-Inspired Roll Cakes3

Lemon raspberry roll cake

Cristina Crisci
Summer in a cake roll. Fresh raspberries, cream and lemon curd fill this stripy Raspberry Lemon Swiss Roll, which is light, airy, and perfect for a picnic.
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Prep Time 1 hour
Cook Time 8 minutes
Total Time 1 hour 8 minutes
Course Cakes
Cuisine British
Servings 8 People
Calories 417 kcal

Equipment

  • 1 Swiss roll mold
  • 1 Silicone mat
  • 3 Medium bowl
  • 1 Strainer
  • 1 Electric mixer
  • 2 Pastry bag
  • 1 tray
  • 2 Bowls
  • 1 spatula
  • 1 Toothpick
  • 1 Baking tray
  • 1 Knife
  • 1 Tea towel
  • 1 Airtight container

Ingredients
  

FOR THE PATTERN BATTER

  • 60 gr Icing sugar (powdered sugar)
  • 60 gr Unsalted butter, softened
  • 2 units Large egg whites
  • 80 gr Plain or all-purpose flour
  • 2 units Yellow and pink gel or paste food coloring

FOR THE SWISS BATTER

  • 45 gr Unsalted butter, melted
  • 3 units Large eggs, separated
  • 80 gr Caster sugar (US granulated)
  • 75 gr Plain or all-purpose flour
  • ½ tbsp Vanilla extract

FOR THE FILLING

  • 240 ml Double or heavy cream
  • 6 tbsp Lemon curd
  • 250 gr Fresh raspberries, halved

Instructions
 

FOR THE PATTERN BATTER

  • Preheat your oven to 200°C / 355°F (180°C fan) and grease and line a Swiss roll (cake roll) tin with baking parchment or a silicon baking mat, and set aside.
  • In a medium bowl, beat the icing sugar and butter together using an electric whisk, or stand mixer fitted with the balloon whisk attachment, until light and fluffy. Add the egg whites and then continue to whisk for two minutes. The batter may not have combined completely, but that's okay. Put the flour through a sieve, and then add it to the batter. Use an electric mixer to blend until the mixture is completely smooth and well incorporated.
  • Spoon a little less than half the batter into another bowl and add yellow food coloring to it. Mix well with a fork, and add a little more yellow if necessary to get a smooth, vibrant color.
  • Add pink food coloring to the other half of the batter, and mix to a similarly vibrant color as the yellow.
  • Using two piping bags, pipe diagonal lines onto the baking sheet. Pipe pink lines first, and then add yellow ones in between. There should be some gaps between your lines. I made my pink lines slightly wider than my yellow ones by chopping the tip off the piping bag slightly higher up (giving a bigger hole). You could also use a larger round nozzle if you are using a reusable piping bag.
  • Once you are happy with your design, place the tray into the fridge whilst you make your Swiss roll batter.

FOR THE SWISS ROLL BATTER

  • Melt the butter in the microwave (or in a saucepan) and then set aside to cool. Grab two fairly large bowls, and separate the eggs so that the three yolks are in one, and the three whites in the other. Add half the sugar (40g) to each of the bowls. Using an electric whisk, whip the egg whites and sugar to stiff peaks, and then whip the egg yolks and sugar until much paler in color.
  • Gently add the egg whites to the egg yolks, a little at a time, folding together. Be careful not to beat the mixture, as you don't want to knock all the air out of it. Once combined, gently fold in the flour, melted butter, and vanilla extract.
  • Remove the Swiss roll pan with the pattern in it from the fridge. The colored stripes should be quite firm by now - if not, pop back in the fridge for 15 minutes. Once firm, pour the Swiss roll batter over the top, and gently smooth out using an offset palette knife, making sure to get all the way to the corners. The batter will not level itself out in the oven, so make sure it is smooth and level now. You may see some of the pink or yellow stripes through the batter, but that's not a problem.
  • Pop the sponge in the preheated oven, and bake for 7–8 minutes. Be careful not to overbake, as this will make it more likely to crack when rolling. To test if the sponge is ready, it should spring back when you press down on it gently, and be slightly golden on top. A toothpick or skewer inserted into the sponge should come out clean.
  • Once the sponge is baked, remove it from the oven and use a knife to run round the edges of the pan to loosen it. Get a baking sheet covered in a clean tea towel, place on top of the sponge, and then flip it upside down so that the sponge is pattern-side up on top of the tea towel. You need to do this as soon as possible, and whilst the sponge is still warm.
  • Gently peel off the baking parchment from the sponge, and then use a sharp knife to cut off all the edges, leaving a nice clean rectangle. Place another clean tea towel down on the work surface and sprinkle it with icing sugar. Carefully flip the sponge onto the tea towel so that it is pattern-side down. Whilst still warm, roll up the sponge tightly with the tea towel inside (where the filling would be) and leave to cool for an hour.

FOR FILLING

  • When the Swiss roll has cooled, pour the double cream into a bowl and whisk to stiff peaks. Gently unroll the Swiss roll from the tea towel, and cover with a generous helping of lemon curd. Add the whipped cream on top of the curd, and spread out with a palette knife. Press the raspberry halves into the whipped cream, covering the entire surface. Once you are happy with the filling, begin to gently roll up tightly, removing the tea towel as you go. The pattern-side of the sponge may stick a little to the towel beneath it, so be careful. Hopefully the sponge won't crack, but do not worry if it does. It happens to the best of us!

Video

Notes

The Swiss Roll should be stored in the fridge, in an airtight container. It is best eaten on the day of baking, although it will keep for up to 2 days.
Keyword Lemon raspberry roll cake