Monday 15 May 2017

Bakewell Roulade

This one came about when I was asked for an interesting twist to do to a swiss roll. I've done a lemon meringue one before, and I've always liked swapping in flavours from my mind I put together a bakewell version...raspberry jam, marzipan, and an almond-coated sponge...simple!

Well, sort of. The lack of a cream meant I had to be slightly careful about assembling it...I ended up with 2 layers of jam above and below the marzipan to stick the sponge to it. The flaked almond I actually really liked the look of, and I'll be doing that again.

I did the jam with a higher concentration of fruit than normal, as I wanted a tarter flavour to offset the marzipan. I should have blended and sieved them before jamming it to remove the seeds (doing so afterwards means a lot of sticky jam everywhere!)

Bakewell Roulade - Recipe

Sponge Recipe

I did a single sheet of my basic Swiss Roll recipe, with 2 changes. Rather than the vanilla essence, I used an almond essence. Secondly, I sprinkled the top of the sponge with about 30g of flaked almonds. I popped these on a baking sheet in the oven at 200'C for about 10 minutes, until they were nicely browned (you can do this while you're beating the eggs for the sponge), and then cooled them, and sprinkled them over the sponge mixture once it was poured into the tray.

Raspberry Jam

  • 250g raspberries
  • 200g jam sugar

1) Blitz the raspberries in a food processor into a puree

2) Sieve the raspberry puree to remove the seeds

3) Place the de-seeded puree and sugar in a large saucepan

4) Heat gently until all the sugar has dissolved, then bring the heat up to boiling

5) using a thermometer, boil and stir until you reach 104'C

6) remove from the heat, and scrape the jam onto a baking tray to cool

Marzipan Ingredients

  • 200g ground almond
  • 200g sieved icing sugar
  • 1tsp almond essence
  • 1 egg white (~35g)
1) Place the almond and sugar in a stand mixer with the dough hook attachment

2) Mix slowly to combine the ingredients

3) Add the egg white and almond essence

4) Mix at a medium speed until a smooth, firm paste forms

5) Form a ball, wrap in clingfilm, and chill for 20 minutes


1) Unroll the cooled sponge carefully

2) Spread half the jam evenly over the sponge

3) Roll the marzipan out into a rectangle slightly larger than the sponge

4) Place the marzipan over the sponge, pressingly down gently into the jam to adhere it

5) Spread the remaining jam evenly over the marzipan

6) Re-roll the sponge

7) Trim the excess marzipan and ends of the roll to neaten it.