Lactofree Swiss Roll

Name: Lactofree Swiss Roll
Total time: 40 min
Ingredients: 3 eggs; 75 g Golden caster sugar; 75 g self-raising flour; 75 g Raspberry jam; 125 ml Whipped cream; 100 g raspberries

Light, fluffy and fruity, Swiss roll remains a classic dessert. Bake until the sponge is springy and use Arla Lactofree cream to hold it all together.

Ingredients

Eggs	3
Golden caster sugar	75 g
Self-raising flour	75 g
Raspberry jam	75 g
Whipped cream	125 ml
Raspberries	100 g

Instructions

Step 1

Preheat the oven to 200C/400F/Gas 6. Grease and line a 9 inch x 12 inch Swiss roll tin.

Step 2

Whisk the eggs and sugar in a bowl until pale and fluffy. Fold in the flour to the eggs and spoon the mixture into the tin. Bake in the oven for 7-10 minutes, or until light and springy to the touch.

Step 3

Remove from the oven and turn the sponge out onto another piece of greaseproof paper.

Step 4

For the filling, spread the strawberry jam onto the sponge and then spread with the whipped Lactofree cream, leaving a small gap around the edges.

Step 5

Place a row of strawberries along one edge, lengthways. Roll the sponge to cover the strawberries and repeat the process until all of the strawberries have been used.