James Martin’s classic Swiss roll is easy and looks impressive – it’s one to add to your baking repertoire.
Ingredients
- For the Swiss roll
-
- 4 medium free-range
eggs - 110g/4oz
caster sugar, plus extra for dusting - 1
vanilla pod, seeds only - 75g/2½oz
self-raising flour - 200ml/7fl oz
double cream - 1 tsp
vanilla extract - 200g/7oz whole
blackberries
- 4 medium free-range
- For the blackberry compôte
-
- 250g/9oz
blackberries - 100g/3½oz
caster sugar icing sugar, to serve
- 250g/9oz
Preparation method
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For the Swiss roll sponge, preheat the oven to 190C/375F/Gas 5 and line a 23x33cm/9x13in Swiss roll tin with baking parchment.
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Place the eggs, sugar and vanilla seeds into a bowl and whisk until very light, fluffy and thickened.
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Sift the flour over the mixture and fold in.