Raspberry Swiss Roll

Method Cake

1. Add all the cake ingredients into a mixing bowl, fitted with a beater.
2. Mix for 1 minute on low speed.
3. Scrape down.
4. Mix for 5 minutes on high speed.
5. Pour mixture into a lined 30 x 18 baking tray.
6. Bake at 230°C for 6 minutes.
7. Once cool slightly, turn out onto a sugared table and cut into four quarters.

Method Instant Cream

1. Add water to a mixing bowl, fitted with a whisk.
2. Over low speed, add the Instant Cream.
3. Scrape down using the whisk.
4. Whip on high speed for 4 minutes.

Assembly/Decoration

1. Spread each rectangle with 175g of Fruit Filling – Raspberry 50% and 125g of Instant Cream.
2. Roll each one and top with sweet snow.

Yield: 4 Swiss Rolls

• Fruit Filling – Raspberry 50%
• Sponge Mix Complete