Raspberry And Blueberry Roll

Ingredients 30g cocoa powder 40g self-raising flour , plus extra for dusting 1/2 tsp baking powder 3 large eggs 50g caster sugar Icing Sugar for dusting Filling 1 punnet raspberries 1 Punnet blueberries 142ml double cream

Method

1. Heat the oven to 190C/fan 170C/gas 5. Line a 15x20cm swiss roll tin with baking parchment, butter and dust with cocoa.
2. Sift the flour, baking powder and cocoa into a bowl. Beat the eggs and caster sugar with an electric mixer until thick, pale and trebled in volume, about 8 minutes. Fold in the flour mix with a large metal spoon - the less air you squash the better, so do this carefully but quickly. Pour into the tin, tipping the tin as your pour so the batter is even. Bake for 15-20 minutes or until firm to the touch.
3. Cool the sponge for 2 minutes then turn it out onto a piece of baking parchment dusted with caster sugar. Peel off the lining paper and roll the sponge up using the paper underneath. It may crack a bit but don't worry. Cool.
4. Whisk the double cream until it is stiff.
5. Gently unroll the sponge and dot the raspberries and blueberries over then cover with the cream. Spread out gently. Reroll the roulade as tightly as you can, using the paper to help you, without squashing out the filling.
6. Dust the top with the icing sugar. Use a few of the reaspberries and blueberries to decorate.

I know I said that all the posts would be healthy from now on but I had to just slip this great pudding into the mix!! It is so light all your guests will have room! And they will definately be after seconds!!

Hey! I'd love to know if people are using my recipes!! If you are leave a wee comment on the recipes post! Also, why not head back and let me know how you got on!!?