Raspberry Swiss roll with redcurrant jelly

Name: Raspberry Swiss roll with redcurrant jelly
Ingredients: 4 eggs; 8 tablespoons flour; 8 tablespoons sugar; 4 tablespoons water; 4 tablespoons oil; 1/4 teaspoon salt; 1 teaspoon baking powder; 1 teaspoon grated lemon zest; 150 g redcurrant jelly; 200 g raspberry jam with seeds

Dessert - Raspberry Swiss roll with redcurrant jelly by Profira O. - Recipia

The raspberry Swiss roll with redcurrant jelly is brushed with the jelly while the sponge is still hot. Then it’s filled with seeded raspberry jam, and the lemon-zest sponge curls into a soft spiral. I cut narrow slices so you can see the seeds in the middle. Prep: 20 minutes. Cook: 25 minutes. Rest: 75 minutes. Total time: 120 minutes. Servings: 8. About 270 kcal and 4 g protein per serving.

Ingredients

For the sponge

4 eggs
8 tablespoons flour
8 tablespoons sugar
4 tablespoons water
4 tablespoons oil
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon grated lemon zest

For the syrup

150 g redcurrant jelly

For the filling

200 g raspberry jam with seeds

Preparation

1. Heat the oven to 220°C. Separate the egg yolks from the whites and chill the whites. 2. Mix the egg yolks with the sugar, grated lemon zest, oil and water. 3. Beat the egg whites with the salt until stiff. Mix the flour with the baking powder, sift half over the egg yolks and gradually fold in the beaten egg whites. Add the remaining flour. 4. Pour the mixture into a large baking tray lined with baking paper. Bake for 5 minutes at 220°C, then lower the temperature to 160°C and bake for another 20 minutes, until the sponge is golden. 5. Warm the redcurrant jelly and spread it over the sponge as soon as you take the tray out of the oven. Roll up the hot sponge with the baking paper and leave it to cool for 15 minutes. 6. Carefully unroll the sponge and remove the paper. Spread over the raspberry jam, roll it up again and chill for 60 minutes.

Notes

Keep the Swiss roll covered in the fridge for up to 3 days; take it out 15 minutes before serving so it isn’t too cold and firm. For the syrup, redcurrant jelly spreads more easily if it’s smooth and has no large pieces. Choose a thick raspberry jam that doesn’t run easily off a spoon. If the edges of the sponge have dried out, trim them before the first roll. The sponge contains gluten and eggs. A slice goes well with black tea, with the tart notes of redcurrant coming through nicely.