Fiddes Payne Recipes

Raspberry and Marshmallow Swiss Roll Recipe

Ingredients

• 3 free-range eggs
• 75g / 2¾oz golden caster sugar
• 75g / 2¾oz self-raising flour
• butter, for greasing

For the filling

• 5 tbsp raspberry jam
• 125ml / 4½fl oz double cream, whipped
• 100g / 3½oz pink Fiddes Payne mini marshmallows
• 100g / 3½oz raspberries
• icing sugar, to dust

Method

1. Preheat the oven to 200°C/400°F/Gas 6.
2. For the cake, crack the eggs into a bowl, add the sugar and beat together until pale and fluffy. Fold in the flour.
3. Grease and line a 23 x 30cm/9 x 12in swiss roll tin. Pour the cake mixture into the tin and smooth the top with a wet spatula.
4. Transfer to the oven and bake for 7-10 minutes, or until golden-brown and springy to the touch. Remove from the oven and allow to cool slightly, then turn out onto a sheet of baking paper.
5. For the filling, spread the jam over the cake, followed by the cream.
6. Place the Fiddes Payne mini marshmallows into a microwave-safe bowl and microwave on full for about 15 seconds, or until beginning to soften. Spoon the Fiddes Payne mini marshmallows on top of the cream.
7. Spread the raspberries along the edges of the cake, then roll the cake up in a cigar shape. Dust with icing sugar.