Benjamina Ebuehi’s Tempting Raspberry, Limoncello, and White Chocolate Swiss Roll Delight | Cake Recipe

I have yet to come across someone who can resist the alluring charm of a swiss roll. This British classic offers endless possibilities for variations and is surprisingly easy to prepare. While I have a soft spot for the simplicity of a jam-filled swiss roll, I sometimes crave something more impressive, like the delightful combination of fresh cream, limoncello, and white chocolate. To ensure a flawless roll without any cracks, I’ve discovered that adding a touch of oil to the sponge provides some extra security.

Raspberry, Limoncello, and White Chocolate Swiss Roll

Prep 10 minutes
Cooking Time 1 hour
Serves 6-8 people

3 large eggs
100g sugar
Zest of 1 lemon
½ tbsp neutral oil
90g plain flour
½ tsp baking powder
A pinch of salt

For the filling
1 tbsp icing sugar, plus extra for dusting
60ml limoncello
Juice of ½ lemon
1 tbsp caster sugar
250ml double cream
250g raspberries
60g white chocolate, chopped

Preheat the oven to 190C (170C fan)/375F/gas 5. Line a 30cm x 20cm swiss roll tin with baking paper, making sure it overhangs slightly on the sides.

In a bowl, whisk together the eggs, sugar, lemon zest, and oil on high speed for four to six minutes, or until the mixture has doubled in volume and has a consistency similar to melted ice cream.

In two separate batches, sift the flour, baking powder, and salt over the batter, gently folding it in each time while being careful not to lose too much air. Pour the batter into the prepared tin, ensuring it fills all four corners. Bake for 11-13 minutes, or until the sponge is lightly golden and puffy. Remove from the oven and allow it to cool for two minutes.

Place a large sheet of baking paper on a worktop and generously dust it with icing sugar. Carefully flip the still-warm cake onto the sugar-coated baking paper, peeling off and discarding the sheet of baking paper that was attached to the tin. Starting from one short side, tightly roll up the cake, allowing the baking paper to roll with it. Leave it to cool completely.

To make the syrup, heat the limoncello, lemon juice, and sugar in a small pan for a minute or two, then remove from heat and let it cool.

In a bowl, lightly whip the cream and icing sugar to soft peaks. Mash half of the raspberries with a fork and fold them into the cream, along with the chopped chocolate.

Carefully unroll the cooled sponge, discarding the paper, and brush the surface with the syrup. Spread the cream mixture evenly on top.

Halve the remaining raspberries and scatter them over the cream. Roll up the sponge again, placing it seam side down on a plate. Dust with more icing sugar and chill before serving.