Fresh Raspberry Roulade

At the market this morning I bought raspberries with the intent of making one of the family's favourite and easiest desserts, a roulade. Here is the recipe 

Fresh Raspberry and Cream Roulade 

• 3 eggs
• 2 drops of vanilla essence
• 110 grams / 3½ oz of castor sugar
• 75 grams / 2½ oz of  self raising flour
• 300 ml carton of double cream
• Fresh raspberries or fruit of choice, even tinned works well
• 30 grams / 1 oz  of icing sugar

Preheat the oven to 210°C, 410°F or gas mark 6½. Grease and line a swiss roll tin with non stick cooking paper. Whisk the eggs, vanilla and sugar with an electric mixer or beater on high until the mixture resembles a thick pale foam, and the mark from a spoon dragged through the mixture doesn't disappear. Sift in the flour, and very gently fold the flour in with a metal spoon. Gently pour the mixture into the prepared tin and smooth out to the corners.

Bake for 8 to 10 minutes. Check the sponge is cooked by carefully running your hand over the top. It is cooked if your hand leaves a slight mark, which disappears quickly and springs back. Turn out immediately onto a piece of non sick paper. Peel off the paper used in cooking. Roll up the sponge immediately using the non stick paper it was turned out on. Leave to cool.  Whip up double cream until it stands in peaks. When the sponge is cold unroll it and spread on the cream. Next put raspberries on the cream. Roll the sponge into a  spiral. Sprinkle with icing sugar. We like it made with tinned mandarine oranges too.