Raspberry Swiss roll
 
Ingredients
  • 4 eggs
  • 120 g sugar
  • 120 g flour
  • ¼ tsp baking powder
  • 300 ml cream
  • 1 tbsp sugar
  • 2 tsp vanilla sugar
  • 4 -6 tbsp vanilla custard
  • 200 g raspberries
  • Icing sugar
Instructions
  1. Whisk the eggs and sugar until stiff.
  2. Sift the flour and baking powder together and fold it carefully into the egg mixture.
  3. Spread the batter out on a lined baking tray.
  4. Bake for 8-10 minutes on 200 degrees Celsius.
  5. Put a baking sheet on the counter and lay the cake up side down on top of the baking sheet. Put the baking tray over the cake and let it cool for a little while.
  6. In a bowl add the cream, sugar and vanilla sugar. Make whipped cream with an electric mixer, but when it is starting to become thick add a handful of raspberries and then continue mixing until you have pink whipped cream.
  7. Add the vanilla custard. Taste as you go. Make sure the whipped cream doesn't get too wet.
  8. Peel the baking sheet off the cake carefully. Spread the whipped cream on the cake, not too thick as you are going to roll the cake.
  9. Carefully roll the cake into a Swiss roll, and lay it on a serving platter.
  10. Dust with icing sugar and decorate with the remaining raspberries.
Recipe by Dear November at https://www.dearnovember.com/2016/05/raspberry-swiss-roll/