It looks normal on the outside, but just wait till you cut into it...
(38 votes)
Cook: 40 Mins
Serves: 12
Price: 36p per serving
Nutritional Information
Each 60g serving contains
Energy
665kj
159kcal
665kj
159kcal
8%
Fat
8.6g
8.6g
Med
12%
12%
Saturates
4.7g
4.7g
Med
24%
24%
Sugars
11.7g
11.7g
Med
13%
13%
Salt
0.14g
0.14g
Low
2%
2%
of your reference intake.
Typical energy values per 100g:
1109kj/265kcal
Typical energy values per 100g:
1109kj/265kcal
Ingredients
4 eggs, beaten
115g caster sugar, plus extra for dusting
1tsp vanilla extract
75g plain flour
½tsp baking powder
Dr. Oetker Gel Food Colour in Sky Blue, Ultra Violet and Black
200ml whipping cream
3tbsp blackcurrant jam
Cake Décor Gold Glitter Spray
Method
1
Preheat the oven to 190C/170C Fan/Gas 5. Grease and line a 22cm x 31cm Swiss roll tin with baking paper.
2
In a large mixing bowl, whisk together the eggs, sugar and vanilla extract until doubled in size, pale and fluffy. Sift in the flour and baking powder, then fold in using a large metal spoon.
3
Divide the mixture between 3 bowls. Mix food gel into each, a drop at a time, so you have batters in blue, purple and black. Pour the batter onto the baking tray, alternating between colours, then swirl the tray to give a marbled effect; the batter should fill all the corners.
4
Bake in the oven for 12-14 mins until the sponge is risen and firm to the touch.
5
Place a sheet of baking paper on the work surface and sprinkle with caster sugar. Turn the sponge out onto the paper and leave to cool slightly.
6
Meanwhile, whip the cream till it holds its shape, then ripple through the jam.
7
Spread the fruity cream mixture evenly onto the cooled sponge, leaving a 2cm gap around the edge.
8
To assemble the Swiss roll, take a long edge, then, using the paper to hold it tightly in place, roll up the sponge, keeping the filling inside.
9
Remove the sponge from the baking paper and spray with the glitter.