A delicious twist on a classic. This lemon and raspberry Swiss roll is made up of a moist, light cake topped and filled with whipped coconut cream and home-made raspberry preserve.
It’s officially Spring and I can’t help but to bake bake bake. It also means that Easter is on it’s way but first, Mothers day! Now, I love a good Swiss roll – who doesn’t?! They not only look impressive but taste divine and I personally think that a delicious Swiss roll is the perfect treat for a mothers day lunch/afternoon tea.
Whilst being fairly simple to actually make, A Swiss roll will definitely show your loved ones that you’ve gone into some effort and I’m sure mothers everywhere will appreciate the gesture.
My raspberry and lemon Swiss roll recipe is:
- Super quick and easy to create
- Has a lovely moist ( yes I know everyone hates that word but – it just is!) and fluffy cake.
- Can be made with a variety of different home-made ( or store bought) preserves for all sorts of delicious combinations
Using coconut cream just takes this recipe to the next level for me as I absolutely love what the coconut flavour brings to the mix.
Plus, this raspberry and lemon Swiss roll can be made in advance and kept in the fridge for a few days ( or even in the freezer for a couple of months!).
There is a little bit of an art to rolling the perfect Swiss roll but, I have to be honest, I like to top my roll with a whole bunch on toppings just like a cake so I tend to just go with the ‘pre-roll’ method and not worry too much about getting the ‘perfect roll’.
The ‘pre-roll’ method is where you roll the cake up while it’s still hot from the oven. I know this may seem like an accident waiting to happen but just try to be careful when you handle it. Use a tea towel to help you, if needed!). Then leave it to cool down in the Swiss roll shape, to help it retain the ‘memory’ of the rolled shape. This should, hopefully, stop it cracking as much or falling apart when you roll it at the later point.
Also, as I said previously. I used a home-made raspberry preserve ( simply by mixing blended raspberries and sugar to a large pan with some lemon juice) however, feel free to use store-bought if you’re short on time.
Makes: 1 Roll
Preparing & Cooking Time: 35-40 Minutes
- 3 Clarence Court leghorn white eggs
- 3/4 Cup (90g) Self-raising flour
- 1 Tsp Vanilla Extract
- Few drops of Lemon Extract
- 3/4 cup caster sugar
- 1/2 Cup raspberry preserve ( or jam of your choice)
- 1-2 Cans of coconut cream, whipped
- First, preheat your oven to 190 degrees. Lightly grease and line the oven tin you’ll be using for your swiss roll. Something around 30×25 cm would be perfect.
- Sift your flour thoroughly to reduce the risk of getting any lumps in the cake batter then set aside in a medium bowl.
- Add the three eggs, vanilla and lemon drops to a medium sized bowl before whisking for around 5 minutes, till the eggs are thick and pale.
- Pour 1/2 cup sugar in gradually, whisking the mix constantly until you’re left with a pale, glossy batter. ( leave the remaining 1/4 cup sugar to one side for now)
- Pour this mix into a large bowl and then fold in the sifted flour quickly. Be careful when doing this as you don’t want to knock too much air out of the batter or you won’t have a lovely, light and fluffy cake.
- Pour the cake mix into your baking tin and tap lightly onto a surface to help level out the mix. Use a spatula for any further leveling (This is important in having an even Swiss roll).
- Bake in the oven for between 10-13 minutes. It needs to be soft, springy and golden in colour. Be very careful not to over-bake as this will ruin your chances at being able to roll it!
- Meanwhile, while baking, place a tea towel down on your kitchen surface with a layer of baking paper over it. Sprinkle the remaining caster sugar over this.
- As soon as the cake is out of the oven place it face down onto the sugared baking paper. Using the tea-towel to stop yourself getting burnt, begin the roll the cake from the short side across.
- Now, you have two choices here. If you’re short on time you can leave this to coll slightly for 5-10 minutes on a wire rack then unroll and leave to cool completely. However, if you’re really wanting to avoid any imperfections then feel free to leave it to cool completely, rolled up within the tea towel ( which takes around an hour).
- Once completely cooled, top with your fruit preserve and the whipped coconut cream then it’s time to re-roll!
- Once rolled top with additional coconut cream and some fresh raspberries and other fruit then serve.
Tip* Although I didn’t do it this time, it can also help to cut off the ends of the cake when making a swiss roll. The ends will be the hardest bits of the cake and can affect the rolling process.
Let me know if you try this raspberry and lemon swiss roll recipe below! OR, for another delicious Easter treat – check out my Red Velvet Cake
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