Striped Raspberry Roulade
6,0 / 10
Heat the oven to 200°C (180° fan) 450°F gas 6. Grease a 23cm x 33cm|9" x 13" Swiss roll tin and line the base with non-stick baking paper.
Whisk the eggs and sugar in a mixing bowl with an electric whisk until thick and creamy.
Put half the mixture into another bowl. Sift 45g|1/2 cup flour into one and very gently fold in with half the hot water.
Sift the remaining flour and the cocoa powder into the other bowl and gently fold in with the remaining hot water and the milk.
Spoon the two mixtures into 2 separate piping bags.
Snip the end off the piping bags so they pipe a 1cm|1/2" trail. With the short side of the baking tin facing you pipe alternate stripes on the diagonal until the whole tin is covered.
Bake for 7–8 minutes until springy to the touch.
Remove from the oven and turn out on to a sheet of non-stick baking paper sprinkled with sugar. Carefully peel off the baking paper and cover with a slightly damp tea towel for 5 minutes to cool. Trim the sponge edges and roll up with the paper inside. Leave to cool completely.
Whisk the cream and icing sugar until thick. Stir in the raspberries.
Unroll the sponge and spread with the raspberry cream, then roll up again. Dust with icing sugar just before serving.