This swiss roll is such a show stopper, simply because of the way it looks! The green sponge is a beautiful pastel shade, which makes the crushed raspberries really pop!
Not only does this swiss roll look delicate, it also has an extremely delicate taste, which works so well. This swiss roll isn’t a fudgey dark brownie, nor a sharp lemony tart. The airy texture and flavour of the sponge and filling somehow suits this bake perfectly. You may find you feel this bake is slightly undelivered on a punchy flavour, but in my opinion its the overall softness of this cake that makes it unique ❤
Here’s a little summary… the sponge itself is fatless and extremely light in texture. The filling is light in texture too, as it is mostly whipped cream – the reason why this bake is so dainty. The raspberries really pack a punch of flavour as they are folded fresh into the cream. The pistachio flavour is more of a subtle undertone in this bake as I did struggle to incorporate in the flavour.. The pistachio flavour comes solely from the filling, as I also folded a pistachio powder (homemade) into the cream.
P.s. Swiss rolls are actually relatively easy to make! There are many myths about the intricacy of rolling the sponge, however if you follow the recipe you shouldn’t have any problems at all! 🙂
- 4 eggs, free range
- 130g caster sugar
- 130g self plain flour
- 1 tsp. vanilla bean paste or vanilla extract
- 2 tbsp. warm water
- green food gel colouring
- 300ml double cream
- 10-15 raspberries
- 3tbsp. of pistachios, with no shells or husks
- 1-2 tsp. icing sugar
- Pre-heat your oven to 190°C, and line a swiss roll tin (roughly 10 x 15 inches) with baking parchment or greaseproof paper – I had two edges that weren’t covered by any parchment paper, so if you do too then make sure you grease them with a little bit of butter 🙂
- In a large mixing bowl, whisk together your eggs and sugar with an electric whisk, until light and fluffy – this takes a couple of minutes!
- Add the water, food colouring (optional) and vanilla paste and whisk again to incorporate! If you want a deeper green colour then feel free to add some more colouring and whisk in – remember the colour will turn slightly paler when baked! Sift in your flour in 3 or 4 stages, folding in between with a spatula or large metal spoon. Try to avoid knocking out any air if you can help it!
- Pour the mixture into your tin and place in the oven for 10-15mins. Whilst the sponge it baking, place a piece of parchment (bigger than the swiss roll) on your work surface, and sprinkle with a tablespoon of caster sugar.
- Remove the sponge from the oven when it has turned golden brown on top, and the sponge has shrunk away from the sides.
- When ready, tip the swiss roll onto your sugared parchment paper. Pull away the pan, and carefully peel back the parchment which the sponge was baked on.
- Place a damp tea-towel on top of the exposed sponge and leave to cool completely.
- Whilst the sponge is cooling, grind your pistachios along with 1-2 tsp. of icing sugar in a hand-blender or in a pestle and mortar, until it is very fine.
- Whisk your double cream until it reaches soft peaks and fold in the pistachio powder.
- Once the sponge is cool, place the rectangle with the longest edges lying flat alongside yourself, and the two shorter edges facing outwards.. I hope that makes sense! Spread your whipped cream sparingly on the sponge, leaving an inch free along the length of the long edge furthest away from you.
- Tear apart/ crush your raspberries and scatter them on top of the whipped cream.
- Carefully roll your sponge up into a log – from long edge to long edge, using the parchment paper to help you.. make sure you roll your sponge fairly tightly so it holds its shape.
- I finished my swiss roll by piping some left over cream on top of the sponge (which is ideal for hiding any cracks!) and placing some crushed raspberries on top too!
I hope you’ve enjoyed making this swiss roll 🙂 Lots of love, Sofia ❤ xxx