Raspberry Special!

Hi foodie friends!

Who doesn't love raspberries? Deep red, sweet delicious berries that cry out 'eat me' when you see them. Once only ever available during summer months, thankfully they are in our supermarkets all year round. However, if you have never picked your own you should try it. There is nothing more pleasant than picking raspberries on a summer day, sun on your back, birds singing and the delicate aroma of those little plump gems.....sorry, I'm digressing! Roll on summer.

How much do we actually know about the raspberry or Rubus idaeus as they are known botanically. Well, they have more vitamin C than oranges, high in fibre, potassium, calcium and vitamin A and if you are thinking of getting pregnant, they are high in folic acid too. Also, if you are a mum to be, I read that raspberry tea can help shorten the second stage of labour. Who knew! ( a little fact for my daughter-in-law).

Raspberries were first cultivated in the early 1600s in England. They grow well in cool damp climates so it is little wonder Scotland produced enough raspberries in the 1950s to merit their own steam train to take the berries from Scotland to London. The train was called the Raspberry Special!

Just one other fact, raspberries don't ripen once they are picked like other fruits. They only ripen as they are growing, so under ripe berries will never ripen on the kitchen window.

There are so many other facts about this humble berry but it would take too long to tell them and I know you are just dying to find out how to make the delicious raspberry and fresh cream swiss roll in the photo. It is a bit wicked making this after all the health benefits I've been telling you about, but at least it is all fresh made and that can't be bad, can it?

Fresh Cream Raspberry Roll

You will need:

3 large eggs

3oz/125g castor sugar

3oz/125g plain/all purpose flour

Raspberry jam

small carton double cream

punnet of raspberries

Heat oven to 180C / 350-375F. Line a swiss roll tin (9 x 13inches) with greaseproof paper.

In a mixing bowl add the eggs and sugar. Beat on high speed until the mixture rises in volume and becomes pale and creamy. You will know the batter is ready when the mixture holds its shape for a few seconds. (I was taught in college to make a figure of eight with the mixture as it drops from the beater and should hold its shape for 8 seconds). Sift in the flour and fold into the mixture gently taking care not to knock out any air. Folding means you cut through the centre of the mixture and fold that half over on itself. Continue until all the flour is incorporated.

Gently spread the mixture over the swiss roll tin, spreading it to all the corners.

Bake for 10-12 mins until risen, brown and just firm to touch. Place a piece of greaseproof paper on to flat surface and sprinkle with castor sugar. Loosen around the edges of the tin with a palette knife and turn the cooked side of the swiss roll into the sugar . Peel off the paper.

While it is still warm, cut the crispy sides off the swiss roll. This helps it to roll up without cracking. (Unfortunately I forgot to do this before rolling, hence mine has cracked a little). Roll the cake into a roll, starting with the shorter side and wrapping the roll in the sugar covered paper as you go. This helps set the shape. Unroll and spread with the raspberry jam. It's a good idea to stir the jam to break it up and this will help it spread more easily.

Whip the cream in a bowl until almost stiff. Add the raspberries and mix until they are broken into the cream. Spread the cream and raspberries over the jam. Re-roll again gently. Sprinkle with castor sugar, slice and serve. Enjoy!