Raspberry and White Chocolate Swiss Roll

So we decided to create this really easy yet mouthwatering Raspberry and White Chocolate Swiss Roll.

Give this one a chai and share your snaps with us on our socials @chhabrachai.

Ingredients:

• 80g White chocolate (chopped into chunks)

• 4 Large free-range eggs, at room temperature

• ½ tsp Almond essence

• 100g golden caster sugar (plus extra for dusting)

• 75g Self-raising flour

Method for the Sponge:

1. Place the white chocolate in a bowl, suspend it over a pan of barely simmering water and allow to melt slowly.

2. Remove the pan from the heat and leave to cool a little.

3. Crack the eggs into a large bowl and add the almond essence and sugar.

4. Whisk for about 10 minutes until pale and thickened (the whisk should leave a trail when moved through the mixture).

5. Carefully fold first the melted chocolate into the mixture, then the flour. Pour into the lined tin and bake in the oven for 10-15 minutes until spongy to the touch.

6. Meanwhile, place a large sheet of baking paper on a work surface and dust with caster sugar.

7. Remove the cooked sponge from the oven and quickly flip the tin over onto the sugared paper.

8. Remove the tin, then carefully peel away the paper from the base of the sponge.

9. Loosely roll up the sponge and sugared paper together, from the short end. (You must roll it immediately after you take the sponge out the oven because otherwise it’ll crack if you roll it from a cooled temperature)

10. Leave to cool completely.

Whilst the rolled sponge is cooling work on the filling:

1. Melt 100g of white chocolate.

2. Whip together the white chocolate, 300ml double cream, 100g of icing sugar and a Vanilla pod.

3. Add some fresh raspberry in the middle for extra flavour.

4. Gently unravel the cooled sponge, add your filling and re-roll.

5. Go crazy on the top with the leftover cream and toppings.

• Yields: 8

• Cook Time: 1 Hour