Fresh Cream and Mascarpone Roulade
Swiss roll tin 10” x 15”
5oz self raising flour
300ml Double cream
250gm tub of Mascarpone cheese
Fresh or frozen raspberries
First bake the sponge
Put the eggs and sugar in a bowl and whisk with electric whisk until light and creamy looking.
Then carefully fold in the self raising flour until fully mixed.
Line the baking tin with parchment and pour the mix into the tin, spreading the mixture into the corners until level.
Bake at 180ºC for 15 to 16mins until light and golden.
Let cool slightly and then place a clean tea towel over sponge and turn upside down onto work top. Peel off parchment.
Whisk the cream in a bowl until fairly thick. In a separate bowl whisk the mascarpone with some icing sugar to taste. Stir the cream and mascarpone together.
Spread a layer of raspberry jam over the sponge, and then sprinkle a layer of raspberries on it. Finally, spread the cream mix over the top, leaving a space of approx. 2” at the far end of the sponge (so the mix doesn’t run out when rolling up).
Next, using the tea towel as an aid, roll the sponge into the swiss roll shape, taking care not to squash it too much or the filling will ooze out of the ends!
Then simple sieve some icing sugar over the top of the sponge, then cut and give to friends, who will then love you for ever!
Excellent cake, ‘fraid it did not last long once the Haven Cake Appreciation Society set about it.
If you would like to make one and have a professional assessment carried out on the cake by experts then please bring your Roulade along to the Haven (together with plates and forks if possible).