For the Swiss roll sponge:
50g caster sugar
1 tsp vanilla bean paste
50g self raising flour
For the filling:
200g mascarpone, at room temperature
100g raspberries, roughly chopped
1 tsp vanilla extract
- Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4 and line a 16 x 28cm baking tin with non-stick parchment paper.
- In a large mixing bowl, use an electric mixer to whisk together the eggs and sugar until thick and pale. Stir in the vanilla paste.
- Sieve in the flour and gently fold through until just combined.
- Pour the mixture into the prepared tin and use a palette knife or a spatula to gently spread the mix into the corners. Bake for 10-12 minutes or until spongy to the touch.
- Place a sheet of baking paper, slightly bigger than the tray, onto a work surface.Turn the sponge out onto the paper, peel off the lining paper on the bottom of the sponge and set aside to cool a little.
- In a bowl, use a spatula to soften the mascarpone. Gently fold through the raspberries.
- Evenly spread the mascarpone filling over the cooled sponge.
- Working from a short end, carefully roll up the Swiss roll. Use the parchment paper underneath to help roll the sponge quite tightly, making sure the filling stays inside. Roll the sponge off the parchment onto a serving plate or board.
- In a bowl, whisk the cream and the vanilla to soft peaks.
- Spread the whipped cream over the top and sides of the Swiss roll. Top with a line of raspberries and dust with icing sugar. Place in the fridge until ready to serve.
Per Serving: Per Serving 263kcals, 17.9g fat (9.3g saturated), 21.4g carbs (12.4g sugars), 5.5g protein, 1.9g fibre, 0.044g sodium