Ingredients
• Cooking oil spray, to grease
• 3 eggs
• ½ cup caster sugar
• ²⁄³ cup self-raising flour
• 2 Tbsp boiling water
• 125g punnet fresh raspberries, halved
• 1 Tbsp icing sugar mixture
• ¹⁄³ cup raspberry jam
• 300ml thickened cream, whipped
• Small mint leaves, to decorate
Note: Allow 30 minutes standing time
Method
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Preheat oven to 180°C. Grease a 32 x 24cm Swiss roll tin with cooking oil. Line with baking paper.
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Put eggs and sugar in the bowl of an electric mixer and beat on high, using whisk attachment, for 5 minutes or until thick and pale. Sift in flour and fold in until combined. Fold in boiling water until just combined (do not over-mix).
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Spoon mixture into prepared tin and smooth surface. Bake for 10 minutes or until light golden and dry to touch.
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Put a double layer of plastic wrap slightly larger than tin on a clean dry surface. Invert sponge on top. Carefully remove paper.
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While still hot, roll up sponge from 1 short side to the other, enclosing in plastic wrap as you roll. Set aside for 30 minutes to cool to room temperature.
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Put raspberry halves and icing sugar in a small bowl and toss to coat. Set aside.
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Unroll cooled sponge. Spread over raspberry jam followed by ½ of the cream.
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Re-roll sponge from 1 short side to the other, using plastic wrap to guide back into a roll. Put on a serving platter.
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Spoon remaining cream over sponge roll, spreading to coat top and sides completely but leaving ends uncovered. Spoon over raspberry mixture and decorate with small mint leaves. Serve immediately.