Raspberry Swiss Roll

Such a stunning cake!


4 eggs, at room temperature

¾ cup sugar

1 cup ground almonds

4 tablespoons potato flour

2 teaspoons baking powder

1 teaspoon vanilla sugar




¾ cup whipping cream

¾ cup raspberry jam



6 oz marzipan or fondant icing (that can be rolled and cut)

macaron pastries

Preheat oven to 375°F.

Beat the eggs and sugar together until they are pale and frothy.

In a separate bowl, mix the flour, baking powder, and vanilla sugar.

Add the dry ingredients to the egg mixture.

Line an oven sheet with baking parchment and pour the batter into it.

Bake on the middle oven rack for around 6–7 minutes, or until the batter turns a bit golden.

The batter burns quite easily on the bottom, so keep and eye on it and don’t overbake it.

Spread a large piece of baking parchment (at least as large as the cake base itself) over a work surface and sprinkle it with sugar.

Carefully place the cake base on the sugared parchment, with the topside down. Wait a moment and then carefully peel off the parchment that was in the oven.

Make the filling by whipping the cream into soft peaks.

If you like very sweet pastries, then add a couple of spoonfuls of sugar to the cream.

Spread the raspberry jam evenly over the cooled cake base.

Spoon half the whipped cream over the jam. Then roll up the cake into a log and spread the rest of the whipped cream over the roll.

Place the marzipan or fondant icing between 2 sheets of cling film and roll it into a thin sheet with a rolling pin. Using the rolling pin, carefully lift the sheet over the Swiss roll and firmly press it into the roll and tuck it under.

Use the macarons to decorate the roll.

Raspberry Swiss Roll

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