Raspberry & White Chocolate Swiss Roll

Raspberry & White Chocolate Swiss Roll
Perfect for a Summer's evening. Light white chocolate & almond sponge filled with cold raspberries and cream, drizzled with white chocolate. It's not too complicated to make either. You just need a large tin and a handheld whisk.

You can freeze this sponge for up to 3 months. Just wrap it tightly in baking paper, then cling film. Defrost it thoroughly before serving in thick slices.


For the sponge
80g white chocolate
4 large eggs, at room temperature
½ tsp almond essence
100g golden caster sugar, plus extra for dusting
75g self-raising flour

For the filling
80g white chocolate
300ml double cream
½ tsp vanilla essence
200g fresh raspberries

For the drizzle
40g white chocolate

Preheat your oven to 180°C or fan oven 160°C. Line a 24cm x 35cm swiss roll tin with baking paper, making sure to leave some overlap at each end so that you can lift it out of the tin afterwards.

First melt the white chocolate in a small bowl then set aside to cool a little. In a large glass bowl, crack in the eggs and add the almond essence and sugar. You will need to whisk it for about 10 minutes until it is thick and pale. It should triple in volume. Using a metal spoon gently fold in the melted white chocolate, then fold in the flour.

Pour the mixture into the prepared tin, keeping the bowl close to the tin as you pour so as to not lose any air bubbles. Bake for 15-20 minutes or until golden brown and spongy to touch.

Whilst it is baking, place a large sheet of baking paper onto your work surface and dust with caster sugar.

Remove the cooked sponge from the oven and quickly tip it out onto the sugared paper. Carefully peel the paper off the base of the sponge. If the edges are a little brown, hard, or uneven, just slice them off. Loosely roll the sponge up with the sugared paper, then leave it to cool rolled up.

To make the filling, first melt the chocolate. In a large bowl whip the cream with the vanilla until thickened. Fold in the melted chocolate. In a separate bowl, lightly mash the raspberries together. You can keep a few raspberries whole for decoration though.

Now for the assembly. Unroll the sponge and spread over the cream, then spread over the raspberries. Now roll up the sponge. You can use the paper to help you to roll it tightly.

Melt the remaining white chocolate and drizzle over the top of the sponge.

Chill in the fridge, serve in thick slices.

Don't like raspberries? Why not try a lemon swiss roll instead? Try my Lemon curd swiss roll recipe here.

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