Raspberry Roulade

Instructions

Step 1: Make the Sponge

1. Preheat oven to 200°C (400°F). Line a 33 x 23 cm (13 x 9 in) baking tray with parchment paper.
2. Whisk the eggs and sugar together for 4–5 minutes until pale, thick, and fluffy.
3. Gently fold in the flour and vanilla extract.
4. Spread the mixture evenly in the baking tray and bake for 10–12 minutes until golden and springy to the touch.

Step 2: Roll the Sponge

1. While warm, turn the sponge out onto a sheet of parchment sprinkled with icing sugar.
2. Peel off the lining paper, roll up gently with the parchment, and leave to cool.

Step 3: Prepare the Filling

1. Whip the cream with icing sugar until soft peaks form.
2. Mix in the raspberry jam (optional) and fold in a few raspberries.

Step 4: Assemble

1. Unroll the sponge, spread with the cream mixture, and scatter remaining raspberries.
2. Carefully roll it up again, dust with icing sugar, and slice to serve.

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