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Recipe of the week: Honey and Raspberry Swiss Roll from The Chain Bridge Honey Bible

  28 Jun '21   |  Posted by: Birlinn

Honey is ‘the hidden jewel of Scotland’s rich larder’ according to food writer and author of The Chain Bridge Honey Bible, Liz Ashworth. Scottish honey, with its fragrances of heather, meadowsweet, clover and birch, is a unique, magical ingredient, and the Honey Bible features a host of easy-to-prepare recipes that really celebrate this ingredient. The use of honey in our recipe of the week, the Honey and Raspberry Swiss Roll, not only makes it more delicious, but makes it easier to roll without cracking!

Honey and Raspberry Swiss Roll from The Chain Bridge Honey Bible by Liz Ashworth

I had the idea of making a Swiss roll with honey. Honey produced a softer sponge, making it easier to roll crackfree! One of the best I have baked.

Makes 1 tin, approximately 23cm (9in) x 30cm (12in)

INGREDIENTS
3 fresh eggs
75g (2½oz) pure honey
45g (1½oz) caster sugar
150g (5½oz) self-raising flour, sifted
For the filling:
3 dessertspoons raspberry jam
3 dessertspoons pure honey

METHOD
Turn on the oven at 200°C (fan 195°C), 400°F, Gas 6. Oil and line a Swiss roll tin with greaseproof paper. Whisk the eggs with the honey and sugar till thick. Fold in the sifted flour gently, keeping as much air as possible in the mixture. Pour into the prepared tin, smooth with a spatula or palette knife, and tap the base sharply on the work surface to even the mix. Bake in the middle of the oven for 8 to 10 minutes.

Meanwhile, lay a clean damp tea towel flat on the work surface, cover with greaseproof paper and sprinkle evenly with caster sugar. Warm the filling ingredients and mix. The cake is ready when it is golden, firm and springy to gentle pressure. Remove from the oven, loosen the sides with a palette knife and turn, baked side up, onto the sugar-coated paper. Remove the greaseproof paper from the sponge and trim thin edges off the sides with a sharp knife. Spread the surface with the raspberry honey filling.

Take a long knife and mark a line at the right-hand short end of the sponge 2½cm (1in) from the edge. Lifting the greaseproof paper from the right, gently coax the sponge to roll round the filling while warm and soft. Wrap the paper and tea towel round the roll and leave to cool and set on a wire tray. Swiss rolls are notoriously difficult to achieve, but this one rolled like a dream, and stayed moist to the last crumb.

Eat fresh, store in an airtight tin.

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