A Swiss Roll with just raspberry jam is a wonderful thing, but the addition of raspberries and whipped cream takes it right over the top. It's one of those desserts that never fails to impress, looking much more difficult than it is.
How to Keep A Rolled Cake From Cracking
- Beating the yolks and whites separately makes a more flexible sponge that is less inclined to crack.
- Not overbaking, baking just until set but still springy to the touch.
- Rolling it while it is still warm enough to be pliable, but not warm enough to melt the whipped cream.
Raspberry and Cream Swiss Roll
(Makes about 9 servings)
The Sponge Cake
2 tablespoons (0.5 ounce/14 grams) cornstarch
1/8 teaspoon salt, divided
5 large eggs, separated cold, left at room temperature for 30 minutes
1/2 teaspoon plus 1/8 teaspoon cream of tartar
2/3 cup (4.67 ounces/132 grams) sugar, divided
1/4 cup (2 fluid ounces/59 ml) milk
2 tablespoons (1 ounce/28 grams) unsalted butter, melted and cooled
1 teaspoon vanilla extract
2 tablespoons (0.5 ounce/14 grams) unsifted powdered sugar
1/2 teaspoon vanilla extract
1/4 cup raspberry jam, melted
1 cup halved fresh raspberries