Recipe - Raspberry Roulade

GENERAL
3 Eggs
75 g Light muscovado sugar; (3oz)
75 g Plain flour; (3oz)
A pinch of salt

FOR THE FILLING
75 g Greek style yogurt; (3oz)
150 g Raspberries; (5oz)

Preheat the oven to Gas Mark 7/220 C/425 F.

Line a 30 x 20 cm (12 x 8 inch) swiss roll tin with lightlyoiled
greaseproof paper.

Whisk the eggs and sugar in a large bowl until the mixture is pale and
leaves a thick trail when the whisk is lifted.

Sift the flour and salt together and, using a metal spoon, fold it
carefully into the whisked mixture with a tablespoon of hot water.

Pour the mixture into the prepared tin, tilting the tin until it is evenly
covered with the mixture. Bake at once for 10 minutes or until well risen,
golden and springy to the touch.

Invert the hot swiss roll paperside up on to a work surface, and cover
with a damp teatowel.

Leave for 1 minute then lift off the teatowel and peel away the lining
paper.

Trim the edges of the sponge and place a clean sheet of greaseproof paper
over the sponge, and then roll up at once from the short side.

When cold, unroll the sponge; spread with the yogurt and top with the
raspberries.

Reroll the sponge and serve at once.

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