insideKENT Magazine Issue 95 - February 2020 | Page 81

Alpha Foodie’s Raspberry and Lemon Swiss Roll Recipe by Clarence Court Eggs www.clarencecourt.co.uk
A delicious twist on a classic. This lemon and
raspberry Swiss roll is made up of a moist, light cake
topped and filled with whipped coconut cream and
home-made raspberry preserve.
Makes: 1 Swiss Roll
Prep time: 35 mins
Cook time: 40 mins
Ingredients:
• 3 Clarence Court Leghorn White eggs
• 3⁄4 cup self-raising flour
• 1 tsp vanilla extract
• Few drops of lemon extract
• 3⁄4 cup caster sugar
• 1⁄2 cup raspberry preserve (or jam of your choice)
• 1-2 cans of coconut cream, whipped
Method:
1. First, preheat your oven to 190 degrees. Lightly
grease and line the oven tin you’ll be using for
your swiss roll. Something around 30x25 cm would
be perfect.
2. Sift your flour thoroughly to reduce the risk of
getting any lumps in the cake batter then set aside
in a medium bowl.
3. Add the three eggs, vanilla and lemon drops to
a medium sized bowl before whisking for around 5
minutes, until the eggs are thick and pale.
4. Pour 1/2 cup sugar in gradually, whisking the
mix constantly until you’re left with a pale, glossy
batter (leave the remaining 1/4 cup sugar to one
side for now).
5. Pour this mix into a large bowl and then fold
in the sifted flour quickly. Be careful when doing
this as you don’t want to knock too much air out
of the batter, or you won’t have a lovely, light and
fluffy cake.
6. Pour the cake mix into your baking tin and tap
lightly onto a surface to help level out the mix. Use
a spatula for any further levelling. (This is important
in having an even Swiss roll).
7. Bake in the oven for between 10-13 minutes. It
needs to be soft, springy and golden in colour. Be
very careful not to over-bake as this will ruin your
chances at being able to roll it!
8. Meanwhile, while baking, place a tea towel down
on your kitchen surface with a layer of baking paper
over it. Sprinkle the remaining caster sugar over this.
9. As soon as the cake is out of the oven place it face
down onto the sugared baking paper. Using the tea-
towel to stop yourself getting burnt, begin the roll
the cake from the short side across.
10. Now, you have two choices here. If you’re short
on time you can leave this to cool slightly for 5-10
minutes on a wire rack, then unroll and leave to cool
completely. However, if you’re really wanting to
avoid any imperfections then feel free to leave it to
cool completely, rolled up within the tea towel (which
takes around an hour).
11. Once completely cooled, top with your fruit
preserve and the whipped coconut cream then it’s
time to re-roll!
12. Once rolled top with additional coconut cream
and some fresh raspberries and other fruit then serve.
Hot Under the Collar
Cocktail by Tequila Rose
www.facebook.com/TequilaRoseUK
Ingredients:
• 50ml Tequila Rose
• 1/4 Cantaloupe melon
• 20ml crystallised ginger syrup
• Half spoon ground cinnamon
• 15ml maple syrup
Method:
1. Muddle all the ingredients together
and shake well
2. Strain the liquid into the glass
3. Garnish with crystallised ginger
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