ALMOND AND RASPBERRY SWISS ROLL

Preparation Method :

• Preheat the oven to 200°C/400°F/ Gas 6. Grease a Swiss roll tin and line with non-stick baking paper, cut to fit.
• Spoon the Genoese sponge mixture into the prepared Swiss-roll tin and bake for 15 minutes, until well risen and springy to the touch.
• Lay a sheet of greaseproof paper on a flat surface and sprinkle liberally with caster sugar. Turn out the cake on to the greaseproof paper, and leave to cool with the tin still in place.
•  Lift the tin off the cooled cake and carefully peel away the lining paper from the base of the cake.
• Reserve a little of the cream for decoration, if you like, then whip the rest until it holds its shape.
• Fold in the raspberries, and spread the cream and raspberry mixture over the cooled cake, leaving a narrow border.
• Carefully roll up the cake from a narrow end to form a Swiss roll, using the greaseproof paper to lift the sponge. Sprinkle liberally with caster sugar.
• Decorate the Swiss roll. Whip the reserved cream until it just holds its shape, and spoon it along the top of the cake.
• Place the reserved raspberries and toasted flaked almonds on top of the cream and serve.