Yield: 6 servings
|75 grams||Light muscovado sugar; (3oz)|
|75 grams||Plain flour; (3oz)|
|A pinch of salt|
|75 grams||Greek style yogurt; (3oz)|
|150 grams||Raspberries; (5oz)|
FOR THE FILLING
Preheat the oven to Gas Mark 7/220 C/425 F.
Line a 30 x 20 cm (12 x 8 inch) swiss roll tin with lightly-oiled greaseproof paper.
Whisk the eggs and sugar in a large bowl until the mixture is pale and leaves a thick trail when the whisk is lifted.
Sift the flour and salt together and, using a metal spoon, fold it carefully into the whisked mixture with a tablespoon of hot water.
Pour the mixture into the prepared tin, tilting the tin until it is evenly covered with the mixture. Bake at once for 10 minutes or until well risen, golden and springy to the touch.
Invert the hot swiss roll paper-side up on to a work surface, and cover with a damp tea-towel.
Leave for 1 minute then lift off the tea-towel and peel away the lining paper.
Trim the edges of the sponge and place a clean sheet of greaseproof paper over the sponge, and then roll up at once from the short side.
When cold, unroll the sponge; spread with the yogurt and top with the raspberries.
Re-roll the sponge and serve at once.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.