Raspberry Swiss Roll



  1. Place the water, whole egg and any fat being added into the machine bowl.

  2. Add the sieved and blended dry ingredients.

  3. Whisk on slow speed for 1 minute and scrape down and then whisk on top speed for 4 minutes.

  4. Finish by whisking for one minute on slow speed.

  5. Deposit 1170g into a 18×30 baking sheet.

  6. Bake at 250-260ºC (480-500ºF) for 5 minutes.

  7. Remove sheet from tray and place on a surface dusted with caster sugar.

  8. Spread the sponge with whipped Macphie Mactop® Traditional and scatter with raspberry and drizzle with Macphie ku-li® Raspberry fruit coulis and carefully roll.