Equipment
* optional
Ingredients
Sponge Cake
- 4 large eggs, room temperature
- 100 g caster sugar
- 5 ml vanilla extract
- 100 g plain flour
- 1 g salt
Raspberry Ripple
- 150 g raspberries, fresh or frozen
- 30 g caster sugar
- 5 ml lemon juice, freshly squeezed
Filling
- 250 ml heavy cream, chilled
- 20 g icing sugar, sifted
- 5 ml vanilla extract
Finishing
- 20 g caster sugar
Nutrition (per serving)
Method
Preheat your oven to 180°C/350°F. Lightly grease your Swiss roll tin and line the base and sides with parchment paper, ensuring the paper extends slightly above the rim.
In a small saucepan, combine the raspberries, 30g of caster sugar, and lemon juice. Place over medium heat and simmer for 5 to 7 minutes until the berries break down and the mixture thickens into a jammy consistency.
Pass the raspberry mixture through a fine mesh sieve into a clean bowl to remove the seeds, pressing firmly with a spatula to extract all the pulp. Set aside to cool completely.
In a large mixing bowl or stand mixer, whisk the eggs, 100g caster sugar, and vanilla extract on high speed for 5 to 7 minutes until the mixture is pale, tripled in volume, and reaches the ribbon stage.
Sift the plain flour and salt over the aerated egg mixture in two batches. Using a large silicone spatula or a metal spoon, gently fold the dry ingredients in using a figure-eight motion, being extremely careful not to deflate the batter.
Pour the batter into the prepared tin, tipping the tin gently to spread it into the corners rather than spreading forcefully with a spatula. Bake in the center of the oven for 10 to 12 minutes.
While the sponge bakes, place a large sheet of parchment paper on your work surface and dust it evenly with the remaining caster sugar.
Immediately out of the oven, invert the hot sponge onto the sugared parchment. Carefully peel off the baked lining paper. Score a line about 2 centimeters from one short edge, cutting halfway through the sponge. Tightly roll the sponge up from the scored edge, rolling the sugared parchment inside it.
Leave the rolled-up sponge to cool completely on a wire rack for at least 1 hour.
In a clean bowl, whip the chilled heavy cream, icing sugar, and vanilla extract until soft to medium peaks form.
Gently unroll the cooled sponge. Spread the whipped cream evenly over the surface, leaving a small border at the far end. Dollop teaspoons of the cooled raspberry puree over the cream and swirl gently with the tip of a knife to create a ripple effect.
Carefully re-roll the sponge, without the paper this time, using the parchment underneath to help guide it. Place seam-side down on a serving platter and chill for at least 30 minutes to firm up before slicing.
Chef's Notes
- For the lightest possible sponge, ensure your eggs are at room temperature before whisking. They will incorporate significantly more air than cold eggs.
- Rolling the sponge while it is fresh out of the oven is non-negotiable. The trapped steam acts as a softening agent, setting the curled shape without cracking the delicate crumb.
- Sifting your flour from a high distance aerates it, making it much easier to fold gently into the delicate egg foam without knocking out the air you just spent 7 minutes building.
- Be conservative when whipping your cream. Spreading the cream across the sponge will inadvertently agitate it further, so stopping at soft-medium peaks prevents a grainy, split texture.
Storage
Refrigerator: 3 days — Keep tightly wrapped in plastic wrap or in an airtight container to prevent the sponge from drying out.
