Fruit Roll Recipe – Soft Fruit Swiss Roll Dessert

Ingredients for Fruit Roll:

For the Sponge Roll:

• 3 free-range eggs
• 3 oz (84 g) caster sugar
• 4 oz (112 g) flour

For the Fruit Filling & Sauce:

• 8 oz (225 g) of gooseberries, red or black currants, blackberries or any other soft fruit.
• 2 fluid oz (56 ml) water
• 2 oz (56 g) sugar
• 2 teaspoons arrowroot

Method for Fruit Roll:

1. Poach the fruit in water until tender. (This will depend on what you are using).
2. Drain well, reserving the cooking liquid.
3. Purée the fruit and stir in the sugar. Taste to make sure that it’s sweet enough. Put aside to cool.
4. Whisk the egg and sugar until they are very light and the whisk leaves an impression for a few seconds after it’s removed.
5. Gently fold in the flour.
6. Turn onto a greased and lined Swiss roll tin and bake in a pre-heated oven at Gas Mark 6 (400°F/200°C) for about 10 minutes until firm.
7. Turn out onto clean greaseproof paper. Spread with the fruit purée and roll length-ways. Lift, carefully, onto a serving dish.
8. Heat the liquid remaining from poaching the fruit. Stir in the arrowroot, mixed with a spoonful of water.
9. Cook, stirring, until thickened.
10. Pour over the sponge roll and serve.

Serves 4.  Recipe for Fruit Roll dessert. Like a Swiss roll but using a plain sponge and soft fruit with a fruit sauce. Delightful with a dollop of whipped cream.