This really fluffy, fruity and creamy raspberry Swiss roll is perfect for family gatherings, birthdays or as a special after dinner treat. Preheat the oven to 190C/170C Fan/Gas 5 and line a ...

This light, fluffy Swiss roll is infused with lemon zest and filled with homemade raspberry jam and fresh cream. Topped with a dusting of icing sugar, drizzle of jam, fresh raspberries and lemon ...

Grease a Swiss roll tin and line with baking paper ... to a second bowl and fold in two to three tablespoons of the cooled raspberry jam to create a rippled cream. Place both bowls of cream ...

This raspberry ripple Swiss roll looks impressive, yet is surprisingly easy to make. Equipment: you will need a 33 x 23cm/13 x 9in Swiss roll tin and an electric whisk. Preheat the oven to 220C ...

While the cake is still warm, spread it sparingly with homemade raspberry jam. Catch the edge of the paper nearest you and roll up the swiss roll away from you. Preheat the oven to 180°C.