Raspberry Roulade Recipe

Raspberry bakewell roulade

Name: Raspberry bakewell roulade
Total time: 1 h
Yield: Serves 10
Ingredients: 2 tbsp icing sugar; 60g flaked almonds toasted and crushed lightly with your hands; 50g plain flour; 1 tsp baking powder; 50g ground almonds; 1 lemon zested and juiced; 4 eggs; 75g golden caster sugar plus more for dusting; 200ml double cream; 150g raspberry jam

olivemagazine

Published: November 13, 2015 at 9:18 AM

Save recipe

Serves 10

Easy

Total time: 1 hr

+ cooling

0 reviews

loading...

Get 5 months for £5 when you subscribe today

With our raspberry bakewell roulade we've combined two desserts into one. This indulgent pud will satisfy even the greediest of guests

Skip to ingredients

Alternatives

Complete the dish

Try this easy raspberry bakewell roulade then check out our classic yule log, chocolate roulade, raspberry roulade and more roulade recipes.

Ingredients

Nutrition

2 tbsp icing sugar
60g flaked almonds

toasted and crushed lightly with your hands
50g plain flour
1 tsp baking powder
50g ground almonds
1 lemon

zested and juiced
4 eggs
75g golden caster sugar

plus more for dusting
200ml double cream
150g raspberry jam

Nutrition: per serving

kcal299
fat19.2g
saturates7.8g
carbs25.3g
fibre0.2g
protein6.3g
salt0.2g

Method

step 1

Heat the oven to 180C/fan 160C/gas 4. Line a swiss roll tin about 30cm x 23cm with baking paper. Sift the icing sugar all over the paper and scatter over half of the flaked almonds.
step 2

Sift the plain flour and baking powder into a bowl to aerate it, then stir in the ground almonds and lemon zest. Whisk the eggs and sugar in a stand mixer until the mixture is light and fluffy and will make a ribbon trail that doesn’t disappear straight away when you lift the whisk up, (this will take about 8 minutes). Fold the flour mixture in with a large metal spoon and scrape the mixture into the prepared tin, levelling the top.
step 3

Bake for 10 minutes, or until the sponge is golden and just set to your touch, it should also sound crackly. Dust another sheet of baking paper with caster sugar and turn out the sponge onto it. Peel off the top paper gently and roll the sponge up carefully, using the sheet of paper underneath. Leave rolled up until completely cooled.
step 4

Softly whip the double cream, then add 2 tsp lemon juice and mix lightly. Unroll the sponge and spread it with a layer of raspberry jam, then dot over the lemon cream and roll the sponge up again. Lift it onto a serving plate. Mix some icing sugar with lemon juice to make icing the thickness of double cream, drizzle this backwards and forwards over the roulade, and scatter with the remaining flaked almonds.

Check out more of our best roulade recipes

Authors

olivemagazine

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue