Raspberry & Elderflower Swiss Roll

DessertServes 8

Bank Holiday weekends call for tasty teatime treats and this Raspberry and Elderflower Swiss Roll from Raydale Preserves fits the bill perfectly! Using a jar of their Raspberry and Elderflower jam this quick and easy cake is perfect for a VE Day stay at home party and would be delicious served with lashings of custard! For more information about Raydale’s award-winning range of preserves visit their website www.raydalepreserves.co.uk



4 eggs

115g caster sugar

1 vanilla pod

75g self raising flour

200ml double cream

1 tsp vanilla extract

1 227g jars raspberry and elderflower jam



  1. For the sponge, preheat the oven to 190C/375F/Gas 5 and line a 9x13 inch Swiss roll tin with baking parchment.
  2. Place the eggs, sugar and vanilla seeds into a bowl and whisk until very light, fluffy and thickened.
  3. Sift the flour over the mixture and fold in carefully.
  4. Pour the mixture into the lined tin and smooth it out with a spatula until evenly spread.
  5. Bake the sponge for 10-12 minutes, or until just firm to the touch.
  6. Place a sheet of baking parchment that is slightly bigger than the tray onto the work surface and dust with some caster sugar.
  7. Turn the sponge out onto the parchment paper, then peel off the parchment on the bottom of the sponge. Set aside to cool slightly.
  8. Whip the double cream to soft peaks with the vanilla extract.
  9. To assemble the roll, spread the raspberry jam over the cooled sponge, leaving a 2cm/1in gap around the edge.
  10. Spread the whipped cream over the top then sprinkle over the whole raspberries.
  11. Take the longest edge, then using the parchment paper underneath, roll up the sponge quite tightly, making sure the filling stays inside.
  12. Roll the sponge off the parchment, dust with extra caster sugar and cut into slices to serve.