God could not be everywhere, and therefore he made mothers – Jewish Proverb
It’s Mother’s Day today here in New Zealand (with big kisses to you mum!), so what better time to make a delicate Raspberry, Rose & Lemon Swiss Roll.
The original recipe comes From Izy Hossack on Great British Chefs.com. However, I adapted it somewhat, doubling the amount of raspberry spread (which was just as well as it made only just enough to spread thinly over the sponge) and adding a dash of rose water into the mix.
I was stoked beyond belief with the result. In comparison with some of the more sophisticated cakes I’ve made in the past, this little sweetie might present as simple but, with its rose flavoured raspberry spread and lemon cream filling, it’s about as elegant a cake as I’ve ever made.
Served with a good cup of brewed tea, I can’t think of anything more fitting to serve my lovely mum on Mother’s Day.
- 100g (3.5 oz) raspberries
- 50g (1.8 oz) caster sugar (super fine)
- 1 teaspoon rose water, or to taste
- 3 eggs, separated
- 80g (2.8 oz) caster sugar (superfine), divided
- 1 lemon, zest finely grated, divided
- 45g (1.5 oz) brown rice flour
- 45g (1.5 oz) cornflour (corn starch)
- 1 teaspoon baking powder
- 150ml (5 fl oz) cream
- 2 tbsp icing sugar (confectioner's sugar)
- Into a small saucepan, add the raspberries with the caster sugar. Over a moderate heat, cook the raspberries down (mash them with a fork or potato masher to break them down more quickly) until the sauce starts to become syrupy - this will take several minutes. Take off the heat and strain through a sieve to remove the seeds. Stir in the rose water, then pour into a small jug and put aside (if you have made it ahead of time, store in the fridge until needed).
- Preheat the oven to 180°C (360°F). Butter and line a 9 by 13-inch baking tray or Swiss Roll pan with baking paper.
- In a bowl, beat the egg whites until they form soft peaks. Gradually add 50g (1.8 oz) of the caster sugar whilst still beating until it reaches stiff peaks.
- In a separate bowl, beat the egg yolks with the remaining 30g (1 oz) caster sugar and half of the lemon zest until very pale and thick.
- Pour the egg yolk mixture into the beaten egg whites and sift in the brown rice flour, cornflour and baking powder. Fold together carefully using a spatula until just combined.
- Pour the mixture into the lined baking tray and gently level the surface with an offset spatula. Bake for 12-15 minutes until golden. Leave for a minute or two, then while still hot, turn the cake out onto a clean tea towel sprinkled generously with caster sugar (this will give a nice crunchy texture to the exterior of the sponge and ensure it doesn't adhere to the tea towel).
- Peel the baking paper off of the cake and trim the long edges of the sponge with scissors or sharp knife (this will give the roll nice clean ends). Now lightly score a line about an inch in from one short end (this will help you roll the sponge) and then roll the cake up tightly* from that end, keeping the sugared tea towel inside the roll. Place on a wire rack and leave to cool completely.
- While the roll is cooling, whip the cream until you achieve soft peaks then gently stir in the icing sugar and the remaining lemon zest. Store in the fridge until needed.
- Once cooled, unroll the sponge and spread with the raspberry sauce. Then layer on the whipped lemon cream using a large offset spatula and roll the filled sponge up again.
- Place the roll on a serving platter with the seam underneath and dust lightly with icing sugar.
- Cover lightly with plastic wrap and chill for 30 minutes before serving.
Food Photography Info: Canon 550D (EOS Rebel T2i); Sigma 30mm 1.4 DC ‘Art’ lens / Natural lighting