Baking Mad Monday - Raspberry Roulade

The final instalment of the Baking Mad challenge is brought to you by Gemma.

Baking Mad provided the flour and sugar, the same types as in Sarah's post and then the rest was purchased by myself to make the roulade.

It was a complete cake fail!! I followed the instructions and the cake seemed perfect and tasted lovely but when I tried to roll it I split it and just had to fold it over. If you are a better baker than me (not hard) and want to give this a try here is the recipe:

You will need:

3 eggs
60g Half Spoon Granulated Sugar (Silver Spoon) plus extra for dusting
85g Self Raising Flour (Allinson Nature Friendly)
150ml creme fraiche low fat
125 fresh raspberries lightly crushed
cornflour for dusting

Method:

1. Line a Swiss roll tin with non-stick parchment paper. Place a large sheet of greaseproof paper on the work surface and lightly dust with cornflour and a light dusting of half spoon sugar.
2. Whisk the eggs and sugar in a large bowl until the mixture is pale and light in texture and a ribbon of mixture will leave a trail when lifted from the bowl.
3. Sift in the flour, and gently fold in with a metal spoon in a figure-of-eight movement, until the mixture thoroughly mixed.
4. Pour the mixture into the prepared tin and spread out with a palette knife to cover the whole surface.
5. Bake in the preheated oven for 8-10 minutes, until the sponge is firm and springy to the touch.
6. Turn out the sponge onto a large sheet of greaseproof paper, then peel away the lining paper. Trim the edges, cover with a clean,damp tea towel and set aside for a few minutes to cool.
7. Mix together the crème fraiche and raspberries. Spread the mix over the sponge. Roll up carefully and transfer to a serving plate with the long edge underneath the roulade. Cut into slices.