Raspberry ripple Swiss roll

This raspberry ripple Swiss roll looks impressive, yet is surprisingly easy to make. Equipment: you will need a 33x 23cm/13 x 9in Swiss roll tin and an electric whisk.


  • flavorless oil or butter, for greasing
  • 3 large free-range eggs
  • 75g/2½oz caster sugar, plus 3 tbsp for sprinkling
  • 75g/2½oz self-raising flour

For the filling

  • 150ml/¼ pint double cream
  • 75g/2½oz raspberry jam


  1. Preheat the oven to 220C/200C Fan/Gas 7. Grease a 33 x 23cm/13 x 9in Swiss roll tin and line with baking paper.
  2. In a large mixing bowl, whisk the eggs and sugar together at high speed for about 5 minutes until very pale, thick, and fluffy. The beaters will leave a ribbon-like trail of the mixture when lifted from the bowl.
  3. Sift the flour over the mixture and gently fold it in using a large metal spoon. Pour the mixture into the prepared tin and use a spatula to spread it evenly into the corners. Bake for 8–10 minutes, until lightly golden and firm to the touch.
  4. While the sponge is baking, A rectangle of baking paper slightly larger than the Swiss roll tin. Lay it on a work surface and sprinkle with 2 tablespoons of caster sugar. Turn the sponge out onto the sugar-dusted paper, then carefully peel off the baking paper. Cool the sponge in the fridge for 10 minutes.
  5. Whisk the cream to soft peaks. Spread it evenly over the cooled sponge, leaving a 2.5cm/1in the border at one of the shorter ends. Dot the jam over the cream and swirl it through to make a ripple pattern.
  6. Starting at a short end, roll up the sponge, finishing at the end with less cream. Transfer the Swiss roll to a serving plate. Sprinkle with a further 1 tablespoon of caster sugar.