Name: Raspberry bakewell roulade
Total time: 1 h
Yield: Serves 10
Ingredients: 2 tbsp icing sugar; 60g flaked almonds, toasted and crushed lightly with your hands; 50g plain flour; 1 tsp baking powder; 50g ground almonds; 1 lemon, zested and juiced; 4 eggs; 75g golden caster sugar, plus more for dusting; 200ml double cream; 150g raspberry jam

2 tbsp icing sugar
60g flaked almonds
toasted and crushed lightly with your hands
50g plain flour
1 tsp baking powder
50g ground almonds
1 lemon
zested and juiced
4 eggs
75g golden caster sugar
plus more for dusting
200ml double cream
150g raspberry jam

Method

step 1
Heat the oven to 180C/fan 160C/gas 4. Line a swiss roll tin about 30cm x 23cm with baking paper. Sift the icing sugar all over the paper and scatter over half of the flaked almonds.
step 2
Sift the plain flour and baking powder into a bowl to aerate it, then stir in the ground almonds and lemon zest. Whisk the eggs and sugar in a stand mixer until the mixture is light and fluffy and will make a ribbon trail that doesn’t disappear straight away when you lift the whisk up, (this will take about 8 minutes). Fold the flour mixture in with a large metal spoon and scrape the mixture into the prepared tin, levelling the top.
step 3
Bake for 10 minutes, or until the sponge is golden and just set to your touch, it should also sound crackly. Dust another sheet of baking paper with caster sugar and turn out the sponge onto it. Peel off the top paper gently and roll the sponge up carefully, using the sheet of paper underneath. Leave rolled up until completely cooled.
step 4
Softly whip the double cream, then add 2 tsp lemon juice and mix lightly. Unroll the sponge and spread it with a layer of raspberry jam, then dot over the lemon cream and roll the sponge up again. Lift it onto a serving plate. Mix some icing sugar with lemon juice to make icing the thickness of double cream, drizzle this backwards and forwards over the roulade, and scatter with the remaining flaked almonds.