Cook Time: 14-15 minutes
What you need
Serves 8-10
For the sponge:
- 6 large eggs
- 150g caster sugar
- 150g Odlums Cream Plain Flour
- 1 tsp Odlums Baking Powder
- 1 tsp vanilla extract
- Small pinch of salt
For the vanilla cream filling:
- 300ml cold double cream
- 40g icing sugar
- 1 tsp vanilla extract
For the fruit:
- 250g fresh raspberries
For the white chocolate whipped ganache topping:
- 200g good-quality white chocolate, finely chopped
- 150ml double cream
To garnish:
- Fresh raspberries
- Redcurrants
- Small mint leaves
- Icing sugar
Recipe Steps
- Heat the oven to 180°C fan. Line a 25 × 36cm Swiss roll tin with parchment.
- Whisk the eggs, caster sugar, vanilla and salt for 7–9 minutes until very pale, thick and tripled in volume.
- Sift the Odlums cream plain flour and Odlums baking powder together, then add in two additions, folding gently with a large metal spoon or spatula to keep the air in the mixture.
- Spread evenly in the tin and bake for 14-15 minutes until lightly golden and springy.
- Lay a clean sheet of parchment on the counter and dust with caster sugar. Turn the sponge out onto it, peel off the lining paper and, while still warm, roll the sponge up with the parchment inside, while on a clean tea towel. Allow to cool completely.
- Whip the cream, icing sugar and vanilla to medium-firm peaks. It should be thick, silky and spreadable.
- Unroll the cooled sponge. Spread the cream evenly, leaving a clean border. Scatter the raspberries across the surface.
- Roll it back up tightly, using the parchment to help. Place seam side down and chill for 30 minutes.
- For the whipped white chocolate ganache, heat the cream until steaming. Pour over the chopped white chocolate, leave for 1 minute, then stir until smooth. Cool completely, then whip lightly until thick and spreadable.
- Spread or pipe the whipped ganache over the top. Garnish with raspberries, redcurrants and mint. Dust lightly with icing sugar.
- Chill for 20 minutes before slicing.
