Fresh Cream and Mascarpone Roulade

Swiss roll tin 10” x 15”

5 eggs
6oz sugar
5oz self raising flour
300ml Double cream
250gm tub of Mascarpone cheese
Icing sugar
Raspberry jam
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.

The filling

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!

We are very fortunate in having Rich fly with us, not only is he great company but he cooks too.......we like cakes.

Rich is providing his recipes for those unfortunate enough to have to cook their own cakes.

Fresh Cream and Mascarpone Roulade.




Not everyone enjoys a classic rich fruit cake; this lighter version is a quick and easy alternative that’s less heavy on the fruit.


Serves 8-12


Cooking time 1 ¾ hours


Equipment 20cm (8”) deep round cake tin




175g (6oz) unsalted butter, softened

175g (6oz) light soft brown sugar

3 large eggs

250g (9oz) self-raising flour, sifted

2-3 tbsp milk

300g (10 ½ oz) mixed dried fruit (sultanas, raisins, glacé cherries, and mixed peel)




1. Preheat the oven to 180ºC (350ºF / Gas 4). Line the tin with baking parchment.


2. In a bowl, beat the butter and sugar together with an electric whisk until pale and creamy. Then beat in the eggs, one at a time, adding a little of the flour after each one. Fold in the remaining flour and the milk. Add the dried fruit and fold in until well combined.


3. Spoon the mixture into the tin, level the top, and bake for 1 ½ - 1 ¾ hours until firm to the touch and a skewer inserted into the middle of the cake comes out clean. Leave in the tin to cool completely. Remove the baking parchment.



Rich stirring the kites up.


Cherry & Sultana Rockcakes





Makes 8


100g (3½ oz) butter, cut into small pieces

200g (7oz) plain flour

2 tsp baking powder

75g (2¾oz) golden caster sugar

100g (3½oz) sultanas

25g (1oz) glacé cherries finely chopped

1 egg, beaten

2 tbsp milk






1. Lightly grease a baking sheet, large enough for 8 rockcakes, with a little butter.


2. Sift the flour and baking powder into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, sultanas and chopped glacé cherries, mixing well. Add the beaten egg and milk to the mixture and mix to form a soft dough.


3. Spoon 8 mounds of the mixture onto the prepared baking sheet, spacing them well apart as they will spread while cooking. Bake in a preheated oven, 200ºC/400ºF, for 15 to 20 minutes or until golden and firm to the touch.


4. Remove the rockcakes from the baking sheet. Either serve immediately or transfer to a wire rack to cool before serving.

Cherry & Sultana Rockcakes





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).