Ingredients
Serves 8
Method
- Simmer the and in a covered saucepan for about 10 minutes until the berries are soft.
- Stir in half the and heat gently until dissolved. Cool.
- Whisk the and remaining sugar in a bowl over a pan of hot water until pale and creamy.
- Melt the in another bowl over a pan of hot water. Gently fold into the egg mixture.
- Pour into a greased and lined 30cm x 20cm swiss roll tin and bake for 15 minutes or until just set.
- Place a sheet of greaseproof paper over a damp tea towel and dredge with . Turn the cake onto the paper.
- Carefully remove the greaseproof paper from the top of the roulade. Trim the edges and roll up with the other sheet of paper inside. Leave to cool.
- Unroll the cake carefully. Spread the mixture over the cake leaving a 2.5cm gap at the end. Repeat with the .
- Roll up and dredge with and .
